Is there anything better than homemade tomato soup? It is the ultimate childhood soup for me and today we are taking it up a notch with a hearty creamy chicken tomato soup.
Growing up, my best friend and I used to make tomato soup (canned of course) with pasta between 2-a-day soccer preseason practices in high school. It was super easy, filling, and totally hit the spot. This creamy tomato chicken soup is my spin on that but in a much more grown-up way.
We are making a super easy homemade tomato soup with butter, onions, garlic, canned tomatoes, and fresh herbs. Then we add some chicken for protein and lots of veggies for vitamins and minerals. It makes the perfect combo.
I love adding some cooked pasta to my bowl when serving to make it a complete meal. You can totally enjoy it as is and keep it low-carb, or serve it with some bread or a classic grilled cheese! It’s hearty and comforting, full of flavor, and something the whole family will love.
Why we love this chicken tomato soup
- tastes like childhood, but much more elevated way
- packed with protein and veggies
- made in one pan
- ready in about 45 minutes
- customizable to your liking by changing out the veggies or adding some carbs
Is homemade tomato soup healthy?
Tomato soup is a great addition to a healthy diet. It’s full of vitamin C and potassium, and since soup is a liquid, it is a filling food. The one thing to be mindful of when consuming canned soups, you are getting in a lot of sodium and sometimes added sugar and preservatives.
By adding some chicken and veggies to this homemade tomato soup, it makes a filling and satisfying meal packed with protein and micronutrients.
Ingredients
- butter or ghee
- garlic
- onion
- canned tomatoes – I recommend San Marzano peeled whole tomatoes
- bone broth – I like using bone broth for some added protein and nutrients
- chicken breasts
- bay leaves
- red pepper flakes
- full-fat coconut milk – for some creaminess, but doesn’t add any coconut flavor
- fresh basil
- vegetables – we are using spinach, mushrooms, zucchini, and bell pepper
- cooked pasta – optional, but I love serving it over some for a complete meal
- salt and pepper
How to make chicken tomato soup
- Optional – if serving with pasta, cook your pasta according to the package.
- Saute your aromatics. Heat a large dutch oven up or stock pot over medium-low heat. Add butter and let it melt. Add garlic and saute until fragrant, about 1-2 minutes. Make sure to stir constantly so it doesn’t burn. Add onions and salt and pepper and sauté for 3-5 minutes until browned. Add a splash of broth if needed to make sure they don’t stick.
- Make your soup. Add canned tomatoes, broth, and red pepper flakes and mix well to combine, making sure no onions are stuck on the bottom of the pan. Add in your chicken breasts, making sure they are fully submerged under the liquid, and your bay leaves. Cover with a lid and let simmer for 20-25 minutes until chicken is cooked through.
- Blend soup. Remove chicken from the pot and add to a medium bowl. Remove bay leaves and discard. Pour tomato soup into a high-powered blender along with your coconut milk and basil leaves. Blend until smooth and creamy, about 1 minute. You can also use a hand blender/immersion blender.
- Simmer soup. Add soup back to the pot. Stir in your chopped veggies and let cook for 5-7 minutes, or until cooked to your liking. While they are cooking, shred your chicken and add it back to the pot with a little more salt and pepper.
- Enjoy! Serve as is with toppings of choice. I love adding some cooked pasta to the bowl for a hearty meal.
What to serve with tomato soup
- toppings – fresh basil or parsley, parmesan cheese, and red pepper flakes are some of my favorites
- pasta, rice, or orzo – add a serving or two to your bowl before pouring over the hot soup. I love doing this as it really makes the soup a complete meal by adding some carbs.
- grilled cheese – an absolute classic combo
- bread or crackers
Storage
- fridge – keep it in a tightly sealed glass container for 4-5 days in the fridge. Reheat it on the stove or microwave when you are ready to eat.
- freezer – this recipe would be perfect to freeze as it makes so much. Freeze in a large container or in individual servings. Defrost in the fridge or on the countertop. It should last up to 3 months in the freezer.
Substitutions
- butter – olive oil will work instead of butter.
- canned tomatoes – I recommend San Marzano peeled whole tomatoes. You can use crushed if you like.
- bone broth – any kind of broth will work.
- chicken breasts – chicken thighs work the same as breasts.
- full-fat coconut milk – heavy cream will work instead of coconut milk.
- fresh basil – dried basil will work instead of fresh. Use 2 teaspoons worth.
- vegetables – you can use whatever kind you like and the more the merrier. Carrots and celery would be great additions.
More healthy soup recipes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Tomato Soup
This chicken tomato soup tastes like childhood but in a grown-up way. Homemade creamy tomato soup is loaded with shredded chicken, veggies, and an optional addition of pasta to make it a complete meal. It makes a comforting and healthy tomato soup recipe that's made in one pot and ready in 45 minutes.
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ingredients
- 1 tablespoon butter
- 4 cloves garlic
- 1 cup diced onion (120 grams)
- 1 28-ounce can San Marzano whole peeled canned tomatoes
- 3 cups bone broth
- 1/4-1/2 teaspoon red pepper flakes (depending on spice preference)
- 1 pound chicken breasts
- 2 bay leaves
- 1/2 cup full-fat coconut milk
- 1/4 cup basil leaves
- 1 cup diced bell pepper (120 grams)
- 1 cup diced zucchini (115 grams)
- 1 cup sliced mushrooms (75 grams)
- 2 packed cup spinach, roughly chopped (60 grams)
- salt and pepper, to taste
- optional – pasta (I like using shells or elbows)
- for topping: fresh basil, parmesan cheese, red pepper flakes
instructions
- Optional – if serving with pasta, cook your pasta according to the package.
- Saute your aromatics. Heat a large dutch oven up or stock pot over medium-low heat. Add butter and let it melt. Add garlic and saute until fragrant, about 1-2 minutes. Make sure to stir constantly so it doesn't burn. Add onions and salt and pepper and sauté for 3-5 minutes until browned. Add a splash of broth if needed to make sure they don't stick.
- Make your soup. Add canned tomatoes, broth, and red pepper flakes and mix well to combine, making sure no onions are stuck on the bottom of the pan. Add in your chicken breasts, making sure they are fully submerged under the liquid, and your bay leaves. Cover with a lid and let simmer for 20-25 minutes until chicken is cooked through.
- Blend soup. Remove chicken from the pot and add to a medium bowl. Remove bay leaves and discard. Pour tomato soup into a high-powered blender along with your coconut milk and basil leaves. Blend until smooth and creamy, about 1 minute. You can also use a hand blender/immersion blender.
- Simmer soup. Add soup back to the pot. Stir in your chopped veggies and let cook for 5-7 minutes, or until cooked to your liking. While they are cooking, shred your chicken and add it back to the pot with a little more salt and pepper.
- Enjoy! Serve as is with toppings of choice. I love adding some cooked pasta to the bowl for a hearty meal.
video
notes
nutrition breakdown does not include pasta
nutrition
Nutrition Facts
Chicken Tomato Soup
Amount Per Serving (1 cup)
Calories 125
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.8g
Cholesterol 38mg13%
Sodium 259mg11%
Potassium 552mg16%
Carbohydrates 7.5g3%
Fiber 2.4g10%
Sugar 4.1g5%
Protein 14.5g29%
Vitamin A 86IU2%
Vitamin C 31mg38%
Calcium 47mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Paul Guerrero says
Hello! What kind of bone broth do you use for the soup beef or chicken?
Excited to try this recipe!
Kelly Nardo says
Hi, Paul! I use chicken broth for a more neutral flavor. Beef would work, it will just be a little stronger. Hope you enjoy it!