YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended with savory bone broth and tender shredded chicken for a velvety, protein-packed meal.
INGREDIENTS
2 cups Roma tomatoes
0.5 cup Yellow onion
3 cloves Garlic
1 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Chicken bone broth
4.5 oz Chicken breast
0.25 cup Fresh basil leaves
1 tsp Balsamic vinegar
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Place halved Roma tomatoes, chopped onion, and garlic cloves on the sheet; drizzle with olive oil and season with sea salt and black pepper.
Roast for 25 minutes until the vegetables are soft and slightly charred on the edges.
Transfer the roasted vegetables and any remaining juices from the pan into a high-speed blender.
Add the chicken bone broth, fresh basil leaves, and balsamic vinegar to the blender.
Blend on high speed until the soup reaches a smooth and velvety consistency.
Pour the blended soup into a pot over medium heat and stir in the pre-cooked shredded chicken breast.
Simmer for 5 minutes until the chicken is heated through and the flavors are well combined, then serve warm.