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.
Quick and Easy – Tomato Basil Chicken Soup
- 1/2 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
- 1/4 cup chopped fresh basil
- 1/8 tsp. ground red pepper
- 1/2 cup shredded Parmesan
- 1/2 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.
This looks yummy Tiffany! Can you freeze it?
Yes, I think it could be frozen with no problem.
Great soup for this time of year =)
The Squishy Monster says
I too, wish I owned an immersion blender but yours came out beautifully! I like the addition of chicken very much =)
I have several cans of Organic Stewed Tomatoes (organic tomatoes, organic tomato juice, organic granulated sugar, organic vegetables [dehydrated onions, dehydrated green bell peppers, celery], sea salt, organic garlic and garlic powder, do you think I could use them in this soup without making it too sweet? 5 g sugar per 1/2 cup serving. Thank you.
I think that would work.