Non Vegetarian Tomato Soup
Savor the comforting richness of Non-Vegetarian Tomato Soup, a hearty twist on the classic tomato soup that’s perfect for cozy nights. Made with a vibrant blend of fresh, blanched tomatoes, aromatic vegetables, and a velvety touch of heavy cream, this wholesome recipe is elevated with the addition of shredded roasted chicken for a flavorful boost of protein. Simmered in a robust chicken stock and seasoned with dried basil and a hint of garlic, every spoonful is a warm, savory delight. This creamy soup is blended to silky perfection, then garnished with fresh parsley and optional croutons for a delightful crunch. Ready in under an hour, Non-Vegetarian Tomato Soup is an ideal starter or light meal when paired with crusty bread or buttery rolls. Perfect for soup lovers seeking a hearty, flavorful dish!
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Recipe Information
Ingredients
- 6 medium-sized Tomatoes
- 1 cup (shredded) Roasted chicken
- 4 cups Chicken stock
- 2 tablespoons Olive oil
- 1 medium (finely chopped) Yellow onion
- 3 cloves (minced) Garlic
- 1 medium (peeled and diced) Carrot
- 1 medium (diced) Celery stalk
- 2 tablespoons Tomato paste
- 0.5 cup Heavy cream
- 1 teaspoon Dried basil
- 1 teaspoon Sugar
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (freshly ground) Black pepper
- 1 tablespoon (chopped, for garnish) Fresh parsley
- 0.5 cup (optional, for garnish) Croutons
Instructions
Start by preparing the tomatoes: Bring a medium saucepan of water to a boil, and make a small 'X' incision at the bottom of each tomato. Blanch the tomatoes in boiling water for 1-2 minutes, then transfer them to an ice bath. Peel off the skins, roughly chop them, and set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes.
Add the minced garlic, diced carrot, and diced celery to the pot. Sauté for another 3-4 minutes until the vegetables are slightly softened and aromatic.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Add the peeled and chopped tomatoes, chicken stock, dried basil, sugar, salt, and black pepper to the pot. Stir to combine, bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth and creamy. Adjust the consistency by adding more chicken stock if needed.
Return the blended soup to low heat and stir in the heavy cream and shredded roasted chicken. Simmer for an additional 5 minutes to heat the chicken through.
Taste the soup, and adjust the seasoning with additional salt or pepper if needed.
Ladle the hot soup into serving bowls. Garnish with chopped fresh parsley and optional croutons for added texture.
Serve immediately with toasted bread or a warm buttered roll on the side.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 31.2 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2778 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
