YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Sheet-pan roasted Roma tomatoes and garlic blended into a velvety soup with savory bone broth and tender shredded chicken for a protein-packed meal.
INGREDIENTS
4 oz chicken breast
1.5 cup chicken bone broth
2 cup Roma tomatoes
1 tbsp olive oil
0.5 cup yellow onion
3 clove garlic
0.25 cup fresh basil
0.5 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the halved Roma tomatoes, chopped yellow onion, and peeled garlic cloves on the sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano.
Roast the vegetables for 25 to 30 minutes until the tomatoes are blistered and the onions have caramelized edges.
Transfer the roasted vegetables and all the juices from the pan into a high-speed blender.
Add the fresh basil and chicken bone broth to the blender, then process on high until the mixture is completely smooth and velvety.
Pour the blended soup into a medium pot over medium heat and stir in the pre-cooked shredded chicken breast.
Simmer the soup for 5 minutes to allow the flavors to meld and the chicken to heat through.
Ladle the soup into a bowl and garnish with a few extra cracks of black pepper or fresh basil leaves before serving.