YOUR SOLIN GENERATED RECIPE
Roasted Tomato Basil Soup with Grilled Chicken
Vine-ripened tomatoes and garlic roasted until caramelized, then blended into a velvety basil-infused soup topped with tender grilled chicken.
INGREDIENTS
4 medium vine-ripened tomatoes
4 oz chicken breast
0.5 cup low-fat cottage cheese
0.5 tbsp extra virgin olive oil
0.25 medium yellow onion
2 cloves garlic
0.25 cup fresh basil leaves
1 cup low-sodium vegetable broth
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Halve the tomatoes and peel the onion, cutting it into thick wedges. Place the tomatoes, onion wedges, and whole garlic cloves on a baking sheet.
Drizzle the vegetables with the olive oil and sprinkle with half of the sea salt and black pepper. Toss to coat evenly.
Roast the vegetables for 25-30 minutes until the tomatoes are soft and slightly charred around the edges.
While the vegetables roast, season the chicken breast with the remaining salt and pepper. Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then slice into strips.
Transfer the roasted vegetables (including any juices from the pan) into a high-speed blender. Add the vegetable broth, cottage cheese, and fresh basil.
Blend on high until the soup is completely smooth and creamy.
Pour the soup into a small pot and warm over medium heat for 2-3 minutes if needed.
Pour the soup into a bowl and top with the sliced grilled chicken and an extra sprig of fresh basil.