YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Fresh Roma tomatoes and garlic roasted until caramelized, then blended with savory bone broth and tender chicken for a silky, protein-packed finish.
INGREDIENTS
4 oz Chicken breast
2 cup Roma tomatoes
1 cup Chicken bone broth
0.25 cup Low-fat cottage cheese
1 tbsp Extra virgin olive oil
2 cloves Garlic
0.25 cup Fresh basil leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Halve the Roma tomatoes and place them on the baking sheet with the garlic cloves, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25-30 minutes until the tomatoes are soft and have developed a slight char.
While the tomatoes roast, cook the chicken breast in a separate pan or poach it until it reaches an internal temperature of 165°F, then shred or dice it finely.
Transfer the roasted tomatoes, garlic, and any pan juices into a high-speed blender.
Add the bone broth, cottage cheese, fresh basil, and dried oregano to the blender and process on high until the mixture is completely smooth and creamy.
Pour the soup into a medium saucepan, stir in the prepared chicken, and simmer over low heat for 5 minutes to meld the flavors before serving.