Name: Tomato basil soup with chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3 medium plum (Roma) tomatoes, halved; 3 cloves garlic, peeled; 1 1/2 tsp extra virgin olive oil; 3/4 tsp salt; 1/4 tsp black pepper; 2/3 cup chicken broth; 1/2 cup fresh basil; 5 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 slices sourdough bread; 1 1/2 tbsp water

Nutrition

Per serving

683 calories

Protein: 54g; 31% of calories
Carbs: 91g; 52% of calories
Fat: 13g; 17% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the tomatoes and garlic with half the olive oil, half the salt, and half the pepper. Roast for 30 minutes until the tomatoes are collapsed and charred.
When the tomatoes have roasted for 15 minutes, season the chicken with the remaining salt and pepper. Heat the remaining oil in a skillet over medium heat. Cook the chicken for 6 minutes, flip, and cook for 6 minutes more until 165°F and opaque in the center.
Remove the chicken from the skillet and let it rest on a board. Transfer the roasted tomatoes, garlic, and pan juices to a blender with the broth, basil, and half the water. Blend on high until smooth, adding more water if it is too thick to pour. Pour into a saucepan and simmer for 5 minutes.
While the soup simmers, toast the sourdough slices in the oven until golden. Slice the rested chicken. Pour the soup into a wide bowl, fan the chicken on top, and serve with the toasted sourdough alongside.

Nutrition

Ingredients

Instructions

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