Red Gold Chicken Parm Tomato Soup
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Recipe Intro From lisathompson
This rich and hearty tomato soup is perfect for cozying up during soup season. It combines all the flavors of classic chicken parmesan—tender chicken, fresh basil, a hint of cream, and Red Gold Whole Peeled Tomatoes—in one comforting pot. To elevate the dish, I top each bowl with a thick slice of Italian bread, cover it with fresh mozzarella, and broil until the cheese is golden and bubbling. A sprinkle of fresh parsley adds brightness, while the creamy, cheesy topping brings indulgent comfort to every bite. Unlike traditional tomato soup, this version packs plenty of protein and satisfying flavor, making it a complete meal that will keep you full and happy.
- Chicken Parm Tomato Soup Ingredients
- Recipe Card
Chicken Parm Tomato Soup Ingredients
Recipe Card
ingredients
- 1/4 cup olive oil
- 1 1/2 pounds boneless skinless chicken breast, small diced
- 1 tablespoon Italian seasoning
- 1 tablespoon + 1/2 teaspoon kosher salt, divided
- 1 small red onion, small diced
- 2 stalks celery, small diced
- 1 large carrot, small diced
- 3 garlic cloves, roughly chopped
- 1 can Red Gold Tomato Paste
- 1 (28 ounce) can Red Gold Whole Peeled Tomatoes
- 1 quart chicken bone broth or stock
- 3 sprigs fresh basil
- Parmesan cheese rind (optional)
- 3 tablespoons heavy cream
- Grated parmesan cheese, for serving
- Sliced Italian bread or baguette, for serving
- Fresh mozzarella cheese, for serving
- Chopped fresh parsley, for serving
Method
Step 1
Heat the olive oil in a large pot over medium heat. Add the diced chicken, 1/2 teaspoon kosher salt, and Italian seasoning. Cook for about 3 minutes, stirring occasionally, until the chicken is just cooked through. Transfer the chicken to a plate and cover with foil.
Step 2
In the same pot, add the diced red onion, celery, carrot, and garlic. Sauté over medium heat for about 9 minutes until the vegetables are soft and begin to caramelize.
Step 3
Reduce the heat to low, stir in the Red Gold Tomato Paste, and cook for another 3 minutes to enhance its flavor.
Step 4
Add the Red Gold Whole Peeled Tomatoes and their juices, breaking them up with a wooden spoon. Stir in the chicken stock, fresh basil sprigs, 1 tablespoon kosher salt, and parmesan cheese rind (if using). Let the soup simmer uncovered for 30 minutes, allowing it to reduce slightly.
Step 5
Remove and discard the basil sprigs. Add the heavy cream and blend the soup using an immersion blender until smooth. (Be cautious and use oven mitts to prevent burns.)
Step 6
Return the cooked chicken and any accumulated juices back to the soup. Stir and let the soup rest off the heat for 5 minutes to allow the flavors to meld.
Step 7
Preheat the broiler. Ladle the soup into bowls, then top each with a slice of Italian bread and fresh mozzarella. Broil for about 8 minutes or until the cheese is melted and golden brown.
Step 8
Sprinkle with grated parmesan cheese and chopped parsley. Serve hot and enjoy!