Name: Roasted Tomato Basil Soup with Shredded Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 6 medium raw Roma tomatoes; 0.5 medium raw yellow onion; 3 clove raw garlic; 0.5 tbsp olive oil; 1 cup chicken bone broth; 0.25 cup fresh basil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Slice the raw Roma tomatoes and the raw yellow onion in half, then place them on the baking sheet along with the peeled raw garlic cloves and the raw chicken breast.
Drizzle the olive oil over the chicken and vegetables, then season everything evenly with sea salt, black pepper, and dried oregano.
Roast in the center of the oven for 25 to 30 minutes, or until the chicken is cooked through to 165°F and the tomato skins are slightly charred and blistered.
Remove the tray from the oven; transfer the chicken to a cutting board and shred it into small pieces using two forks.
Carefully place the roasted tomatoes, onion, garlic, and any juices from the pan into a high-speed blender.
Add the chicken bone broth and fresh basil to the blender and process on high until the mixture is completely smooth and creamy.
Pour the hot soup into a serving bowl and stir in the shredded chicken to combine before serving.

Nutrition

Ingredients

Instructions

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