Name: Roasted tomato basil soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3 medium plum (Roma) tomatoes, halved lengthwise; 1 medium yellow onion, cut into wedges; 3 cloves garlic, peeled cloves; 1 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup reduced-sodium chicken broth; 2/3 cup fresh basil, torn; 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the tomatoes, onion, and garlic with the olive oil, half the salt, and half the pepper. Roast for 30 minutes until the vegetables are soft and charred at the edges.
While the vegetables roast, season the chicken with the remaining salt and pepper. Lightly coat a 12-inch skillet with cooking spray over medium-high heat. Cook the chicken for 4 to 5 minutes, flip, and cook for 4 to 5 minutes more until the thickest part reads 165°F. Remove from the heat and let the chicken rest for 5 minutes.
Let the roasted vegetables cool for 5 minutes. Transfer the vegetables and any juices to a blender with the chicken broth and half the basil. Remove the center cap of the blender lid to vent steam and cover the hole with a kitchen towel. Blend for 1 minute until smooth and creamy.
Slice the rested chicken into strips. Pour the hot soup into a bowl. Top the soup with the sliced chicken and the remaining basil. Finish with an extra crack of pepper.

Nutrition

Ingredients

Instructions

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