Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 medium Roma tomatoes; 0.5 medium Yellow onion; 3 cloves Garlic; 1 tbsp Olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Low-sodium chicken broth; 0.25 cup Fresh basil leaves; 5 oz Cooked chicken breast; 0.25 cup Plain Greek yogurt

Nutrition

Per serving

494 calories

Protein: 56g; 44% of calories
Carbs: 24g; 19% of calories
Fat: 20g; 37% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the Roma tomatoes and yellow onion into halves and place them on the baking sheet along with the peeled garlic cloves.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 25 minutes until the tomatoes are soft and the edges of the onions are slightly charred.
Carefully transfer the roasted tomatoes, onions, and garlic into a high-speed blender.
Add the chicken broth and fresh basil leaves to the blender and process until the soup reaches a smooth, velvety consistency.
Pour the soup into a small pot over medium heat and stir in the shredded cooked chicken breast to warm it through for 2-3 minutes.
Ladle the soup into a bowl and finish with a dollop of plain Greek yogurt on top before serving.

Nutrition

Ingredients

Instructions

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