YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic blended into a velvety soup with creamy cottage cheese and tender shredded chicken for a satisfying, protein-packed meal.
INGREDIENTS
2 cups Roma tomatoes
0.5 medium Yellow onion
3 cloves Garlic
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
3.5 oz Cooked chicken breast
0.33 cup Low-fat cottage cheese
0.5 cup Vegetable broth
0.25 cup Fresh basil leaves
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Place halved tomatoes, onion wedges, and garlic cloves on the sheet and drizzle with olive oil, salt, and pepper.
Roast for 25 to 30 minutes until the vegetables are tender and the tomato skins are slightly charred.
Carefully transfer the roasted vegetables and all pan juices into a high-speed blender.
Add the cottage cheese, vegetable broth, and fresh basil to the blender and process until the mixture is completely smooth.
Pour the soup into a medium saucepan over medium heat.
Stir in the cooked shredded chicken breast and simmer for 3 to 5 minutes until the soup is piping hot.
Ladle into bowls and garnish with extra basil if desired.