Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups Roma tomatoes; 1 medium red bell pepper; 0.5 medium yellow onion; 3 cloves garlic; 0.5 tbsp olive oil; 1 cup chicken bone broth; 0.25 cup nonfat Greek yogurt; 0.25 cup fresh basil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Nutrition

Per serving

440 calories

Protein: 50g; 42% of calories
Carbs: 39g; 33% of calories
Fat: 13g; 25% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Halve the Roma tomatoes and roughly chop the yellow onion and red bell pepper into large chunks.
Place the tomatoes, onion, bell pepper, and garlic cloves on the baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, and dried oregano.
Roast the vegetables for 25 minutes until they are tender and the skins are slightly charred and fragrant.
While the vegetables roast, season the chicken breast with a pinch of salt and pepper and sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until cooked through.
Once the vegetables are done, transfer them (including any juices) into a high-speed blender with the chicken bone broth and fresh basil.
Blend on high until the soup is completely smooth and velvety.
Pour the soup into a bowl, stir in the nonfat Greek yogurt to add creaminess, and top with the sliced grilled chicken breast.

Nutrition

Ingredients

Instructions

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