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roast tomato chicken soup with vegetables

Roasted Tomato Chicken Soup With Vegetables

Amber Bondar
This roasted tomato chicken soup with vegetables is a hearty, chunky style soup. The roasted tomatoes and garlic pair beautifully with the tender pieces of chicken thighs in a chicken broth. The entire soup can be made in just one hour making it a delicious comforting meal for any night of the week. Plus it's freezer-friendly!
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course, Soup
Cuisine American, Canadian
Servings 8
Calories 178 kcal

Equipment

  • Roasting Pan
  • Dutch Oven Or Soup Pot
  • knife
  • Cutting board
  • measuring cup
  • bowl
  • Blender Or Food Processor
  • Aluminum Foil
  • parchment paper
  • Tablespoon
  • Teaspoon
  • Wooden Spoon

Ingredients
  

  • 2 Cups Chicken Thighs Boneless, Skinless Cut Into Bite-Sized Pieces
  • 2 Cups Carrots Peeled And Cut Up Small
  • 1 Cup Celery Cut Up
  • ½ Cup Onion Cut Up
  • 2½ Cup Chicken Stock
  • 10 Lrg Tomatoes
  • 1 Med Head Of Garlic
  • 2 Tsp Dried Basil
  • ½ Tsp Thyme
  • 1 Tsp Fresh Oregano Leaves
  • ½ Tsp Salt
  • ½ Tsp Black Pepper
  • Olive Oil
  • Sour Cream Optional
  • Truffle Oil Optional

Instructions
 

  • Preheat oven to 400℉
  • Wash and quarter the tomatoes. Put on roasting pan lined with parchment paper.
    10 Lrg Tomatoes
  • Drizzle with olive oil lightly and use hands to coat each.
    Olive Oil
  • Cut the root end off the head of garlic to expose the cloves.
    1 Med Head Of Garlic
  • Add the head of garlic to a small square of aluminum foil.
  • Drizzle garlic with olive oil and seal foil. Place on the tray with tomatoes and bake for 40 minutes in hot oven.
    Olive Oil
  • Cut up the boneless skinless chicken thighs into bite-sized pieces. Set aside.
    2 Cups Chicken Thighs
  • Cut up the carrots, celery and onions.
    2 Cups Carrots, 1 Cup Celery, ½ Cup Onion
  • On medium heat add a little olive oil to the Dutch oven and add the vegetables and chicken stirring occasionally.
  • Sauté this mix until chicken is cooked and vegetables are fork tender.
  • Add to the mix while cooking the herbs and spices and mix well.
    2 Tsp Dried Basil, ½ Tsp Thyme, 1 Tsp Fresh Oregano Leaves, ½ Tsp Salt, ½ Tsp Black Pepper
  • Once the chicken is cooked add the chicken broth and let simmer uncovered until tomatoes are roasted.
    2½ Cup Chicken Stock
  • Remove roasted tomatoes and garlic from the oven. Put tomatoes in a bowl.
  • Carefully open the garlic and remove the head. Squeeze the garlic cloves out of the paper into the tomatoes.
  • Using the blender, immersion blender, or food processor puree the tomatoes and garlic. Then add to soup pot and mix well.
  • Serve the soup hot as it is or with a dollop of sour cream.
  • For added luxury add a drizzle of truffle oil to the soup.
  • Soup can be frozen for up to three months.

Nutrition

Calories: 178kcalCarbohydrates: 8gProtein: 12gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 61mgSodium: 353mgPotassium: 368mgFiber: 2gSugar: 3gVitamin A: 5474IUVitamin C: 4mgCalcium: 36mgIron: 1mg
Keyword chicken thighs, Chunky Style Soup, Comfort Food, Roasted Tomatoes
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