This is the soup that made me wish I owned an immersion blender.
Alas, I don’t have one. But even without smoothing out the soup base, this dish is a winner. It’s creamy and full of the summery flavor of tomatoes and basil. The chicken adds heartiness and keeps the boys from whining for meat.
And if you’ve got cooked chicken in the freezer, this soup only takes a few minutes to make. I love a quick meal!
Here’s what you’ll need:
Note that the chicken broth didn’t make it into the photo.
We’ve been talking about short cuts all month. For this recipe, I use one of my favorite short cutting tips – keep cooked shredded or chopped chicken in the freezer. A quick thaw in the microwave and the chicken is ready to add to soups and casseroles.
Serves: 6-8 servings
- ½ (red or yellow) onion, diced
- 3 cloves garlic, crushed
- 1 Tbs. olive oil
- 28 oz can crushed tomatoes
- 2 cans petite diced tomatoes
- 1 32 oz box chicken broth
- ¼ cup chopped fresh basil
- ⅛ tsp. ground red pepper
- ½ cup shredded Parmesan
- ½ cup half & half
- 2-3 cups cooked chicken, chopped
- Cook onion and garlic in olive oil in a large pan.
- Add crushed and diced tomatoes, chicken broth, basil, ground red pepper, and Parmesan.
- Use an immersion blender to smooth soup, if desired.
- Add half & half and chicken.
- Heat over medium heat being careful not to bring to a boil.