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Roast Tomato & Chicken Soup

Name: Roast Tomato & Chicken Soup
Cook time: 35 min
Total time: 35 min
Ingredients: 150 g onion, raw; 20 g garlic, raw; 150 g bell pepper, raw; 140 g carrot, raw; 800 g tomato, raw; 30 g vinegar, as sold; 40 g olive oil, as sold; 6 g salt, dry; 600 g chicken breast, boneless skinless, raw; 1000 g chicken broth/stock, as sold; 0.5 g black pepper, dry

295 kcal30.8 g protein15.8 g carbs12.2 g fat5 servings

Ingredients (raw weights)

150 g onion, raw
20 g garlic, raw
150 g bell pepper, raw
140 g carrot, raw
800 g tomato, raw
30 g vinegar, as sold
40 g olive oil, as sold
6 g salt, dry
600 g chicken breast, boneless skinless, raw
1000 g chicken broth/stock, as sold
0.5 g black pepper, dry

Steps

Roast Tomato & Chicken Soup: rich, comforting and packed with 38g of protein for just 342 calories per serving.
Roast 1 quartered red onion, ½ head of garlic, 1 chopped red pepper, 2 chopped carrots and 800g plum tomatoes with 2 tbsp balsamic vinegar, 3 tbsp olive oil and 1 tsp salt.
Place 600g chicken breast on top, then roast at 190°C for 35 minutes, or until the chicken is fully cooked and the vegetables are soft.
Transfer the vegetables to a pan, squeeze in the roasted garlic and add 1 litre of chicken stock. Simmer for 10 minutes, then blend until smooth. Shred the chicken, season with black pepper and pile it on top.

Recipe by @scottbaptie · original post. Creator states 342 kcal and 38 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 401 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 5 servings.