Name: Roasted Tomato and Basil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 4 medium roma tomatoes; 0.5 small yellow onion; 2 clove garlic; 1 tbsp olive oil; 0.25 cup cannellini beans; 1 cup vegetable broth; 0.25 cup fresh basil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Nutrition

Per serving

425 calories

Protein: 39g; 35% of calories
Carbs: 30g; 27% of calories
Fat: 18g; 37% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve the Roma tomatoes and yellow onion, then place them on the baking sheet along with the peeled garlic cloves and the chicken breast.
Drizzle everything with olive oil and season evenly with sea salt, black pepper, and dried oregano.
Roast for 25 minutes until the tomatoes are blistered and the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pan and slice it into thin strips, setting it aside to rest.
Transfer the roasted tomatoes, onion, garlic, and all the pan juices into a high-speed blender.
Add the cannellini beans, vegetable broth, and fresh basil to the blender and process on high until the soup is completely smooth and velvety.
Pour the soup into a bowl and top with the sliced roasted chicken breast before serving.

Nutrition

Ingredients

Instructions

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