Name: Roasted Tomato Basil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1.5 lb Roma tomatoes; 1 medium Yellow onion; 4 cloves Garlic; 0.25 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Low-sodium vegetable broth; 0.5 cup Fresh basil leaves; 3 oz cooked chicken breast; 1 tbsp Balsamic vinegar

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Slice the Roma tomatoes in half lengthwise and peel the yellow onion, cutting it into thick wedges.
Place the tomatoes, onion wedges, and whole peeled garlic cloves onto the prepared baking sheet.
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper, tossing with your hands to ensure everything is evenly coated.
Roast in the oven for 30 minutes until the tomatoes are blistered and the onions are tender and slightly caramelized.
Carefully transfer the roasted vegetables and all the concentrated juices from the pan into a high-speed blender.
Add the vegetable broth and fresh basil leaves to the blender, then process on high until the soup is completely smooth and velvety.
Pour the soup into a medium pot over medium-low heat, stir in the shredded cooked chicken and balsamic vinegar, and simmer for 5 minutes until heated through before serving.

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Instructions

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