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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes.

Step 3

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.

Step 4

Stir in the tomato paste and cook for 1 minute to deepen its flavor.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Taste the soup, and adjust the seasoning with additional salt or pepper if needed.

Step 9

Ladle the hot soup into serving bowls. Garnish with chopped fresh parsley and optional croutons for added texture.

Step 10

Serve immediately with toasted bread or a warm buttered roll on the side.

Nutrition Facts

Serving size	(1195.5g)

Amount per serving	% Daily Value*
Calories	1202.2

Total Fat 81.6g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 5.2g
Cholesterol 276.6mg	0%
Sodium 2083.2mg	0%
Total Carbohydrate 62.2g	0%
Dietary Fiber 14.1g	0%
Total Sugars 31.2g
Protein 48.0g	0%

Vitamin D 5.4IU	0%
Calcium 179.9mg	0%
Iron 5.2mg	0%
Potassium 2777.6mg	0%

*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.

Source of Calories

Fat: 62.5%

Protein: 16.3%

Carbs: 21.2%