YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic are simmered with savory bone broth and fresh basil, then blended into a velvety soup topped with tender shredded chicken.
INGREDIENTS
4 large Roma tomatoes
1 medium Yellow onion
3 cloves Garlic
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Chicken bone broth
0.5 cup Fresh basil leaves
4 oz Cooked chicken breast
0.25 cup Non-fat Greek yogurt
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet alongside the peeled garlic cloves.
Drizzle the vegetables with extra virgin olive oil and sprinkle evenly with sea salt and black pepper.
Roast the vegetables for 30 minutes until they are tender and show slight caramelization on the edges.
Carefully transfer the roasted tomatoes, onion, and garlic into a high-speed blender, ensuring you include any juices from the pan.
Add the chicken bone broth and fresh basil leaves to the blender.
Blend on high speed until the mixture is completely smooth and reaches a velvety consistency.
Pour the soup into a medium pot over low heat and stir in the non-fat Greek yogurt until fully incorporated and creamy.
Fold in the shredded cooked chicken breast and continue to stir until the chicken is heated through.
Ladle the soup into bowls and serve immediately, garnished with a few extra basil leaves if desired.