Name: Roasted Tomato Basil Soup with Shredded Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz Cooked chicken breast, shredded; 1.5 lbs Roma tomatoes; 1 tbsp Extra virgin olive oil; 0.5 medium Yellow onion; 3 cloves Garlic; 1 cup Chicken bone broth; 0.25 cup Fresh basil leaves; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

Nutrition

Per serving

555 calories

Protein: 58g; 40% of calories
Carbs: 39g; 27% of calories
Fat: 22g; 33% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and slice the yellow onion into thick wedges, then place them on the baking sheet with the peeled garlic cloves.
Drizzle the vegetables with extra virgin olive oil and sprinkle evenly with sea salt, black pepper, and dried oregano.
Roast the vegetables for 30 minutes until the tomatoes are soft and have developed a slight char on the edges.
Carefully transfer the roasted vegetables and any accumulated juices into a high-speed blender.
Add the fresh basil leaves and chicken bone broth to the blender, then process until the soup is completely smooth and velvety.
Pour the blended soup into a medium pot over medium heat and stir in the shredded cooked chicken breast.
Simmer the soup for 5 minutes to allow the flavors to meld and the chicken to heat through before serving.

Nutrition

Ingredients

Instructions

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