YOUR SOLIN GENERATED RECIPE
Creamy Roasted Tomato Basil Soup with Chicken
Savor a velvety roasted tomato basil soup elevated with shredded chicken breast and a creamy swirl of Greek yogurt. This comforting bowl marries the rich sweetness of roasted tomatoes with the aromatic allure of fresh basil and garlic, making it a hearty yet wholesome option perfect for any meal of the day.
INGREDIENTS
5 medium Roma Tomatoes
3 ounces Chicken Breast, cooked and shredded
1 tablespoon Extra Virgin Olive Oil
1 medium Yellow Onion
3 Garlic Cloves
2 cups Low-Sodium Vegetable Broth
1/2 cup Fresh Basil Leaves
1/4 cup Low-Fat Greek Yogurt
Salt to taste
Black Pepper to taste
PREPARATION
Preheat the oven to 400°F. Halve the Roma tomatoes and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender and slightly charred.
While the tomatoes roast, heat a medium pot over medium heat. Add a splash of olive oil and sauté the chopped yellow onion until it becomes soft and translucent.
Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.
Once roasted, transfer the tomatoes (and any juices) to the pot. Add the low-sodium vegetable broth and bring the mixture to a simmer.
Allow the soup to simmer for 10 minutes, then add the shredded chicken breast. Let it warm through.
Stir in the fresh basil leaves and remove the pot from heat. Using an immersion blender, blend the soup until smooth but still retaining a bit of texture.
Swirl in the low-fat Greek yogurt to create a creamy finish. Taste and adjust the seasoning with salt and black pepper as needed.
Serve warm and enjoy this comforting bowl of creamy roasted tomato basil soup.