YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup with Chicken
A velvety, aromatic roasted tomato basil soup enhanced with tender, protein-packed chicken breast for a hearty and creamy twist. Perfect for any meal of the day, this comforting bowl blends roasted tomatoes, garlic, and fresh basil with a hint of olive oil, deepening its natural sweetness and tang. Swirled with a touch of Greek yogurt and cannellini beans, this soup offers a delightful texture and rich flavor profile that both nourishes and satisfies.
INGREDIENTS
4 ounces Chicken Breast
4 cups quartered Roma Tomatoes
1 medium Yellow Onion
3 Garlic Cloves
1 tablespoon Olive Oil
1 cup Low-Sodium Chicken Broth
1/4 cup Non-Fat Greek Yogurt
1/4 cup Cannellini Beans
1 cup Fresh Basil Leaves
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss quartered Roma tomatoes, sliced onion chunks, and unpeeled garlic cloves with olive oil. Season lightly with salt and pepper if desired.
Roast the vegetables in the oven for about 25-30 minutes until they are soft and lightly charred on the edges.
While the vegetables roast, season the chicken breast with a pinch of salt and pepper, then bake or sauté it until fully cooked (about 15 minutes in the oven or 6-7 minutes per side in a pan). Once cooked, dice into bite-sized pieces.
In a large pot, add the roasted vegetables (squeezing the softened garlic out of its skin if desired) along with low-sodium chicken broth and the diced chicken. Bring the mixture to a simmer.
Using an immersion blender or regular blender, blend the soup until smooth, leaving some texture if desired.
Return the soup to a gentle simmer, then stir in the cannellini beans and fresh basil leaves.
Just before serving, swirl in the non-fat Greek yogurt for a creamy consistency. Adjust seasoning with salt and pepper based on taste.
Serve warm, garnish with extra basil if desired, and enjoy!