YOUR SOLIN GENERATED RECIPE
Roasted Tomato Soup with Garlic and Peppers
Fresh tomatoes and peppers roasted until charred and blended into a velvety soup, served with tender shredded chicken for a satisfying, protein-packed meal.
INGREDIENTS
4.5 oz cooked chicken breast
2 cup Roma tomatoes
1 medium red bell pepper
0.5 medium yellow onion
3 clove garlic
0.5 tbsp extra virgin olive oil
1 cup chicken bone broth
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup plain Greek yogurt
1 tsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and roughly chop the bell pepper and onion into large chunks.
Place the tomatoes, peppers, onion, and whole garlic cloves on the baking sheet.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast for 25 to 30 minutes until the vegetables are soft and have developed slight charred edges.
Transfer the roasted vegetables and any juices from the pan into a high-speed blender.
Add the chicken bone broth to the blender and process until the soup is completely smooth and velvety.
Pour the soup into a pot over low heat, stir in the shredded cooked chicken, and warm through for 2 minutes.
Divide the soup into bowls and top each with a dollop of Greek yogurt and fresh basil before serving.