Roasted Tomato Chicken Soup With Vegetables

This roasted tomato chicken soup with vegetables is a one-hour soup recipe made in a big Dutch oven. It’s so flavorful with roasted garlic and tomatoes, pieces of tender chicken thighs, and a dollop of sour cream. Enjoy a big bowl of this chicken vegetable soup with its rich roasted tomato base alongside your favorite homemade biscuits for a delicious and complete meal. The hearty soup satisfies even the hungriest of appetites. 

I love making soups, but it’s been a long journey. I started making big pots of soup during my first marriage, and I was young and without a clue about what I was doing. I often ended up with a soup that got overly watery or lacked any real flavor save from the spices I dumped in. Fast forward thirty years of trial and error, and I have come up with this flavorful homemade tomato soup with chunks of chicken and vegetables that are so good even for those who don’t like soup like it. 

The addition of the sour cream is optional. In fact, you can customize the end of the soup in various ways, which you can see further under substitutions and add-ins. 

If you like satisfying soups, try my portobello mushroom soup. Which is a meatless dinner option with a great depth of flavor. 

Why You Will Love This Tomato Soup With Chicken

Big Pot of Soup. When you’re in the mood for soup, this makes a great big pot of flavorful soup the whole family will love. It’s perfect for colder months of the year.

Customizable. You can add various ingredients to make this soup even more hearty, like white beans or noodles.

​Rich Flavor. The deep flavor of combining chicken broth with pureed roasted tomatoes and garlic is super delicious!

Let’s Get Started Making This Roast Tomato Chicken Soup

To begin, you will need to have at least ten fresh tomatoes. This freezable soup is also great for tomato season to use up your seasonal produce. You will also want a large head of garlic. Yup, the whole head is going to be used. Preheat your oven to 400F and then wash and quarter your tomatoes, placing them on a parchment-lined roasting pan in a single layer.

Then, remove the garlic bulb’s root end to expose the inside of the cloves. Drizzle olive oil on the tomatoes lightly and use your hand to coat them in the oil for roasting. Then, place the garlic head in a small square of aluminum foil and give it a drizzle of olive oil too. Seal the foil and put it on the baking tray with the tomatoes. 

When the oven is ready, place the whole tray on the center rack and roast for forty minutes. 

Now, we will start the rest of the soup, which is made on the stovetop using a soup pot or Dutch oven. 

Using chicken thighs for this recipe is great because they are a lower cost of meat, keeping the price of this recipe down for those watching their food budgets. Cut up the chicken thighs into small bite-sized pieces and set them aside.

Then, you will wash the celery and the carrots. Peel the carrots and cut both celery and carrots into smaller pieces for your mirepoix (pronounced “meer-pwah”). You will need two cups of carrots, one cup of celery, and half a cup of onion. 

Add olive oil to the bottom of your soup pot, then add the mirepoix vegetables and the cut-up chicken. Sauté, stirring with a wooden spoon occasionally, the entire pot on medium heat. Next, mix the herbs and spices in the pot, mix well, and continue to sauté. The vegetables need to be fork-tender, and the chicken should be cooked through before adding the chicken stock. 

Once the chicken has cooked and the vegetables are ready, measure in two and a half cups of chicken broth/stock. Let the mixture simmer until the tomatoes and garlic are finished roasting. 

When the tomatoes are done, remove them from the oven and transfer them to a mixing bowl to cool slightly. Carefully, because it will be very hot, take the head of garlic and squeeze the garlic cloves to release the roasted insides into the tomatoes in the bowl.

Now, you can either use a blender like I did to puree the tomatoes in the tomato mixer or an immersion blender or food processor. The idea is to combine tomatoes and garlic before adding the tomato mixture to the soup pot. Once you’ve added that to the chicken vegetable soup, you can mix it, and it’s ready to serve. 

Again, here, you can either add heavy cream directly to your soup pot to make the soup creamy or serve it as it is. I went a step further by adding a dollop of sour cream and a drizzle of truffle oil to the soup for a unique twist. So the next time it’s a chilly winter evening, you will want to have a big bowl of this soup. It’s got so much flavor; it’s incredible. 

Ingredients:

Chicken Thighs: This is an inexpensive and flavor-packed cut of meat that cooks tender and juicy in this soup recipe. Slowly simmering in the chicken broth imparts even more flavor to the soup base.

Chicken Broth: Brings a depth of flavor to the roasted tomato soup while giving the vegetables and chicken something to simmer in while the tomatoes roast.

Tomatoes: I used regular tomatoes for this recipe as they were a cost-effective ingredient. Using this method, any tomato will roast well in the oven.

Garlic: The roasted garlic gives the soup an almost buttery garlic flavor undertones when roasted.

Carrots: These add sweetness and texture to the soup.

Onion: Imparts its savory flavor to the broth while also adding more texture to each mouthful.

Celery: The flavor of the celery builds up the broth’s flavor notes while adding to the chunkiness of the soup.

Dried Basil: This herb is a classic pairing with tomato-based dishes.

Fresh Oregano: The oils in the oregano add a nice pepper flavor to the soup.

Black Pepper: This common spice adds a finishing touch to the flavorful soup.

Salt: Cuts through the tanginess of the tomatoes and makes the flavors shine.

Dried Thyme: Adds more complexity to the soup with its earthy herbal taste.

Substitutions And Add-Ins For This Chicken Vegetable Soup Recipe

Chicken Thighs: Leftover rotisserie chicken can be used in this soup recipe. Or any leftover poultry with good success.

Chicken Broth: Using vegetable broth and omitting the chicken make the soup a great vegan option.

Tomatoes: The best tomatoes for roasting are those with a higher moisture content. Roma tomatoes work well if you would like a more concentrated tomato flavor in the soup. However, because they have a lower moisture content and are therefore often used to make tomato sauces, you may wish to thin the resulting soup with more chicken stock.

Garlic: Freshly roasted garlic is fantastic in flavor. However, to save on cost, you can use garlic powder instead of the roasted garlic. Use one-half tablespoon in the soup and taste to see if you wish to add more.

Carrots: -Remain-

​Onion: Can be subbed with any variety of onion except green onion. I used cooking onions. 

Celery: Can be replaced with fennel, which has a similar flavor profile.

Dried Basil: If you have fresh basil on hand, you can also use it. Remember that fresh imparts more flavor than dried, so you may wish to add a little at a time to get the right balance. Also, some varieties of fresh basil are not well suited to this soup. Avoid using Thai, Lemon, Purple, and Cinnamon basil.

​Fresh Oregano: You can use dried instead but may need to add more.

Black Pepper: Add more if you like more of a kick.

Salt: This can be omitted if watching your salt intake.

​Dried Thyme: You can use fresh instead but may need less to get the right balance of flavors.

To make this soup even heartier, add some of these options: red bell pepper, white beans, diced parsnips, winter turnips, or noodles.

​Expert Tips, Serving, and Storing Suggestions For This Soup

​Tip #1: Sauté the Mirepoix and Chicken Together: When you begin your soup, sauté the mirepoix (onions, carrots, and celery) along with the chicken. This not only builds a flavor-packed base but also allows the chicken to infuse its juices into the vegetables, enhancing the overall richness of the soup.

Tip #2: Balance Acidity with Sweetness: If your soup tastes too acidic, add a little sugar to balance the flavors. This can help round out the sharpness of the tomatoes and enhance the overall taste without making the soup taste sweet.

Tip #3 Finish with an Optional Dollop of Sour Cream: For a creamy, rich flavor, top your soup with a dollop of sour cream just before serving. This adds a richness that complements the acidity of the tomatoes, creating a delightful contrast. You can also swirl it in for an appealing presentation, and it looks beautiful with a sprinkle of fresh herbs.

Serve your tomato soup with a sour cream dollop, creating a creamy richness that beautifully complements the tangy tomatoes. A drizzle of truffle oil elevates the flavor profile with its earthy notes, making each spoonful a luxurious experience. Pair the soup with a warm smoked gouda baking powder biscuit for a delightful contrast of textures and flavors, creating a comforting and satisfying meal.

To store any uneaten tomato soup, allow it to cool completely, then transfer it to a container and place it in the fridge for up to five days. For prolonged storage, you can freeze the soup in freezer-safe containers for up to three months; leave some space at the top for expansion as it freezes.

If you enjoyed this roasted tomato chicken soup recipe, please take a moment to give it a star rating and share your thoughts in the comments! Your feedback helps others discover delicious meals. As always, happy cooking!