YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Shredded Chicken
Sheet-pan roasted tomatoes and garlic blended into a velvety soup, topped with succulent shredded chicken and fresh basil for a vibrant, comforting finish.
INGREDIENTS
4 oz cooked chicken breast
4 medium tomatoes
1 medium yellow onion
4 cloves garlic
0.5 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
1 cup chicken bone broth
0.25 cup fresh basil leaves
0.25 cup plain Greek yogurt
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the halved tomatoes, onion quarters, and peeled garlic cloves on the prepared baking sheet.
Drizzle the vegetables with extra virgin olive oil and season evenly with sea salt and black pepper.
Roast for 30 minutes until the vegetables are tender and the tomato skins have developed a slight char.
Carefully transfer the roasted vegetables and all the juices from the pan into a high-speed blender.
Add the chicken bone broth and fresh basil leaves to the blender, then process on high until the mixture is completely smooth and velvety.
Pour the blended soup into a medium pot over low heat and stir in the shredded chicken breast until it is thoroughly warmed through.
Ladle the soup into a bowl and garnish with a dollop of plain Greek yogurt and a few extra basil leaves before serving.