Chicken Tomato Soup is a comforting and hearty dish made with tender chicken, tomatoes, and a blend of flavorful vegetables. The recipe starts by sautéing chopped carrots, onions, and garlic in olive oil until softened.
Flour is added to thicken the soup, followed by canned whole tomatoes and low-sodium chicken broth, which are simmered together. The mixture is then pureed until smooth, and heavy cream is stirred in for a rich, creamy texture.
Shredded cooked chicken is added at the end to make the soup more filling. To serve, garnish with fresh oregano and enjoy it hot.
This soup can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave before serving for a delicious and comforting meal.
Chicken Tomato Soup Recipe
Ingredients
- 2 tbsp Olive oil
- 1 Carrot chopped
- 1 medium Onion chopped
- 2 cloves Garlic minced
- ¼ cup All-purpose flour
- 1 can 28 oz whole Tomatoes with juice
- 1½ cups Low-sodium chicken broth
- 1 tsp chopped Oregano divided
- ¼ cup Heavy cream
- 1 tsp Kosher salt
- 2 cups 12 oz shredded Cooked chicken
Instructions
- In a large 6-quart pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped carrot, onion, and minced garlic. Cook, stirring occasionally, until the onion is soft—about 6 to 8 minutes.
- Sprinkle in ¼ cup of flour and stir until the veggies are well coated.
- Pour in the can of whole tomatoes (including the juice) and the chicken broth. Add ½ teaspoon of the chopped oregano. Stir well, breaking up the tomatoes with a spoon.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 8 to 10 minutes.
- Carefully puree the soup in small batches using a blender or food processor. Return the pureed soup to the pot.
- Stir in ¼ cup of heavy cream, 1 teaspoon of kosher salt, and the shredded cooked chicken. Heat through until warm. Taste and adjust seasoning with more salt and freshly ground black pepper if needed.
- Garnish with the remaining chopped oregano and serve hot.
Notes
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 255 kcal |
| Carbohydrates | 14g |
| Fat | 17g |
| Protein | 13g |
| Sodium | 655mg |
| Iron | 3mg |
| Sugar | 5g |
| Fibre | 3g |
Can I Use Fresh Tomatoes Instead of Canned Tomatoes?
Yes, you can definitely use fresh tomatoes instead of canned ones. To do this, blanch the tomatoes by boiling them for about 30 seconds, then transferring them to an ice bath to cool. This will make it easier to peel the skin.
Once peeled, chop the tomatoes and use them in place of the canned tomatoes. You’ll need about 5-6 medium-sized tomatoes to replace a 28-ounce can. Remember that fresh tomatoes may require a bit longer to cook down, so simmer them until they are soft and blend smoothly.
How Can I Make This Soup Vegetarian?
Turning this soup into a vegetarian dish is simple. Omit the shredded cooked chicken and replace the chicken broth with low-sodium vegetable broth. To make the soup more filling, you can add extra vegetables like zucchini, bell peppers, or spinach.
Just chop and sauté them with the carrot, onion, and garlic at the beginning. These adjustments will give you a delicious, creamy vegetarian tomato bisque that’s just as hearty and satisfying.