YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic simmered in a rich bone broth with tender shredded chicken for a velvety, protein-packed meal that feels deeply comforting.
INGREDIENTS
1.5 lb Roma tomatoes
1 medium Yellow onion
4 cloves Garlic
1 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
2 cups Chicken bone broth
4 oz Cooked chicken breast
0.25 cup Fresh basil leaves
1 tbsp Balsamic vinegar
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and the yellow onion, then place them on the baking sheet along with the peeled garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast for 30 to 35 minutes until the tomatoes are collapsed and the edges of the onions are slightly charred and caramelized.
Transfer the roasted vegetables and any juices from the pan into a high-speed blender.
Add the chicken bone broth, balsamic vinegar, and fresh basil leaves to the blender, then blend on high until completely smooth and velvety.
Pour the soup into a medium pot over medium-low heat.
Stir in the shredded cooked chicken breast and simmer for 5 minutes until the chicken is heated through.
Serve warm, garnished with an extra sprig of fresh basil if desired.