YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended with creamy cottage cheese for a velvety texture, finished with fresh basil and tender shredded chicken.
INGREDIENTS
6 medium Roma tomatoes
1 small yellow onion
4 whole garlic cloves
0.5 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
1 cup vegetable broth
0.5 cup fresh basil leaves
0.75 cup low-fat cottage cheese
2 oz cooked chicken breast
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Arrange the halved tomatoes, onion quarters, and garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 30 minutes until the tomatoes are blistered and the onions have developed a sweet, caramelized edge.
Carefully transfer the roasted vegetables and all the flavorful pan juices into a high-speed blender.
Add the vegetable broth, fresh basil, and cottage cheese to the blender, then process until the mixture is completely smooth and velvety.
Pour the soup into a medium pot over medium-low heat and stir in the shredded chicken breast.
Warm the soup for 5 minutes until heated through, then ladle into bowls and garnish with extra basil if desired.