Name: Roasted tomato basil soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 medium plum tomatoes, halved; 1 1/4 red bell peppers, seeded and quartered; 2 cloves garlic, peeled; 1 1/2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 6 oz boneless skinless chicken breast, sliced into strips; 1/2 cup reduced-sodium chicken broth; 1/2 cup fresh basil, torn; 1/3 cup plain nonfat Greek yogurt

Instructions

Prep 15 min · Cook 30 min

Preheat oven to 400°F. On a half-sheet pan, toss the tomatoes and bell pepper with half the olive oil, half the salt, and half the black pepper. Tuck the garlic cloves underneath the tomatoes so they do not scorch. Roast until the vegetables are softened and slightly charred at the edges, about 25 minutes. Let cool on the pan for 5 minutes.
While the vegetables roast, heat a 12-inch skillet over medium-high heat with the remaining oil. Season the chicken strips with the remaining salt and pepper. Sear the chicken until golden brown and cooked through, about 4 minutes per side. Remove from the heat. Done when 165°F.
Transfer the roasted vegetables and any juices from the pan to a blender. Add the chicken broth and most of the basil. Vent the blender lid and cover it with a kitchen towel to prevent steam buildup. Blend on high until completely smooth. Add the Greek yogurt and pulse briefly until just combined.
Pour the blended soup into the skillet used for the chicken. Warm over low heat for 1 to 2 minutes, stirring constantly so it does not boil. Ladle the soup into a bowl and top with the seared chicken strips. Garnish with the remaining basil.

Nutrition

Ingredients

Instructions

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