YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Sheet-pan roasted tomatoes and garlic blended into a velvety soup, topped with tender shredded chicken and fresh basil for a vibrant, protein-packed meal.
INGREDIENTS
2.5 oz chicken breast
2 cups Roma tomatoes
0.5 cup yellow onion
2 cloves garlic
0.5 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 cup vegetable broth
0.25 cup fresh basil leaves
0.25 cup plain Greek yogurt
PREPARATION
Preheat oven to 400°F.
Toss halved tomatoes, chopped onion, and peeled garlic with olive oil, sea salt, and black pepper on a large baking sheet.
Roast for 25 minutes until the vegetables are softened and slightly charred.
Transfer the roasted vegetables and any pan juices into a high-speed blender.
Add the vegetable broth and fresh basil, then blend until the mixture is completely smooth.
Pour the soup into a serving bowl and stir in the cooked shredded chicken breast.
Garnish with a dollop of Greek yogurt and extra basil before serving.