YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup
Oven-roasted Roma tomatoes and garlic simmered into a velvety basil broth with tender shredded chicken for a satisfying, protein-packed meal.
INGREDIENTS
5 oz Chicken breast
4 medium Roma tomatoes
0.5 medium Yellow onion
3 cloves Garlic
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Low-sodium chicken broth
0.25 cup Fresh basil leaves
0.25 cup Low-fat cottage cheese
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the Roma tomatoes and the yellow onion, then place them on a large baking sheet along with the garlic cloves and the chicken breast.
Drizzle the olive oil over the vegetables and chicken, then season everything with sea salt and black pepper.
Roast in the oven for 20 to 25 minutes until the chicken is cooked through and the tomatoes are slightly charred.
Remove the chicken breast from the tray and use two forks to shred it into bite-sized pieces; set aside.
Transfer the roasted tomatoes, onion, and garlic (squeezed out of their skins) into a high-speed blender, ensuring you include any juices from the pan.
Add the chicken broth, fresh basil leaves, and cottage cheese to the blender.
Blend on high until the mixture is completely smooth and reaches a creamy consistency.
Pour the soup into a medium pot over low-medium heat, stir in the shredded chicken, and simmer for 2 minutes to combine flavors before serving.