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Creamy Tomato Soup with Chicken and Vegetables Recipe

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3.8 from 15 reviews

This creamy tomato soup combines lean ground chicken, flavorful Italian seasonings, and nutrient-packed cruciferous vegetables like cauliflower and kale. It’s a wholesome, low-carb, gluten-free meal that’s ready in just 30 minutes, perfect for a comforting and healthy lunch or dinner.

Ingredients

Main Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground chicken
  • 1 small yellow onion, finely diced
  • 6 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon fennel seeds
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 small head cauliflower, cut into florets
  • 1 teaspoon kosher salt
  • 4 cups packed stemmed and roughly torn curly kale
  • 2 small zucchinis, chopped
  • 1 cup heavy cream

For Serving (Optional)

  • Freshly grated Parmesan cheese
  • 6-8 fresh basil leaves, ribboned
  • ¼ teaspoon red pepper flakes

Instructions

  1. Brown the Chicken and Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat until shimmering. Add the ground chicken, diced onion, minced garlic, Italian seasoning, and fennel seeds. Cook while breaking up the chicken with a wooden spoon until the chicken is browned and the onion turns translucent, about 5 minutes.
  2. Add Tomato Paste: Stir in the tomato paste and cook for about 1 minute to deepen the flavors and allow the paste to coat the chicken and aromatics.
  3. Add Liquids and Cauliflower: Pour in the chicken stock, crushed tomatoes, and add the cauliflower florets. Bring the mixture to a boil, then sprinkle in the kosher salt. Once boiling, reduce the heat to a simmer and cook until the mixture has slightly reduced and the cauliflower is tender, approximately 15 minutes.
  4. Incorporate Kale, Zucchini, and Cream: Stir in the kale, chopped zucchini, and heavy cream. Continue cooking until the kale wilts and the vegetables are tender, which will take about 8 to 10 minutes. Taste and adjust seasoning if necessary.
  5. Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, ribboned basil leaves, and red pepper flakes if desired for an extra layer of flavor and heat.

Notes

  • For a thicker soup, blend a portion of the soup before adding the kale and zucchini.
  • Use low-sodium chicken stock to control the saltiness of the soup.
  • This soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
  • Omit heavy cream or substitute with a plant-based cream for a lighter or dairy-free version.
  • Fresh basil and red pepper flakes add a fresh and spicy kick but can be omitted based on preference.

Find it online: https://marthatasty.com/creamy-tomato-soup-with-chicken-and-vegetables-recipe/