YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted plum tomatoes and garlic simmered with fragrant basil and protein-rich bone broth, served with tender shredded chicken for a velvety and comforting finish.
INGREDIENTS
4 oz Chicken breast
2 cup Plum tomatoes
0.5 cup Yellow onion
3 clove Garlic
0.5 tbsp Olive oil
1 cup Chicken bone broth
0.25 cup Fresh basil
0.25 cup Plain Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
1 slice Sprouted grain bread
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the plum tomatoes and the yellow onion, then place them on the baking sheet along with the whole garlic cloves and the chicken breast.
Drizzle the vegetables and chicken with olive oil, then sprinkle with sea salt and black pepper.
Roast in the oven for 20 to 25 minutes until the tomatoes are blistered and the chicken is cooked through to an internal temperature of 165°F.
Remove the chicken breast from the tray and use two forks to shred it into bite-sized pieces; set aside.
Carefully transfer the roasted tomatoes, onion, garlic, and any accumulated juices into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender, then blend on high until the mixture is completely smooth and velvety.
Pour the soup into a small pot over low heat and stir in the Greek yogurt until fully incorporated and creamy.
Ladle the soup into a bowl, top with the shredded chicken, and serve alongside a toasted slice of sprouted grain bread.