Soups
Chicken Tomato Soup (High Protein)
Prep
10 minutes
Cook
50 minutes
Yield
4
This Chicken Tomato Soup recipe is high in protein and so good for you. It's a great fall or winter recipe to warm you right up!
This incredibly easy Chicken Tomato Soup is loaded with protein and is made by roasting up your veggies on a sheet pan, and pan-frying your chicken breasts. It’s a simple soup recipe that only takes 10-minutes to prep and is great for a hearty lunch or starter that’ll warm you right up in the cooler months.
❤️ Why You’ll Love Chicken Tomato Soup
- High Protein: I love tomato soup but it doesn’t keep you full for very long because it’s essentially just tomatoes. This Chicken Tomato Soup adds in chicken to up the protein value. Making it heartier and more satiating.
- Easy: Soup doesn’t need to be complex for it to taste amazing and this Chicken Tomato Soup is no different. Bake up the ingredients on a sheet pan, blend it up to make it creamy and smooth, and voila!
- Versatile: Serve this tomato soup with your favorite bread, pita, sandwich, or wrap. It’s a great recipe to meal prep for an easy, hearty lunch.
🍲 Ingredients
Tomatoes – For this soup recipe I used cherry tomatoes because they are small, sweet, and little juicy bursts of flavor that add a pop of colour to any dish but add the beautiful tomato flavor you love to this hearty tomato soup.
Chicken – I use lean chicken breasts for this recipe that are lightly seasoned and pan-fried. They are then blended with the roasted veggies and a few other simple ingredients to make your creamy, tomato soup that has “hidden” protein.
👩🍳 How to Make Chicken Tomato Soup
- 1. Preheat the oven to 400F.
- 2. To a large baking sheet (line with parchment paper if desired) add the cherry tomatoes, large tomatoes, quartered yellow onion, halved shallots and halved head of garlic.
- 3. Drizzle the olive oil, salt, pepper, chili flakes, onion powder and garlic powder over everything on the sheet pan and gently toss to coat everything on the pan. Roast for 30-40 minutes, until everything is tender and starting to turn golden. Remove from the oven and set aside.
- 4. While the tomatoes are roasting, prepare the chicken. Season the chicken breasts well with salt and pepper on both sides. Add 1 tbsp olive oil to an oven-safe frying pan and heat oil over medium-high heat for 2 minutes. Add the seasoned chicken breasts and turn the heat down to medium-low, cook the chicken breasts for 3 minutes, flip and cook for another 3 minutes. Turn the heat off and place the chicken in the oven (while the tomatoes are cooking) for 10-12 minutes or until the chicken is cooked through to 165F. Let the chicken breasts rest on a plate until cool enough to handle.
- 5. Once the tomatoes have cooled slightly and the garlic is cool enough to touch, begin removing each garlic clove from the bulb and place on the sheet pan with the tomatoes.
- 6. Into a blender add the 1/2 cup half and half cream, 1/2 cup Boursin cheese, 1/2 cup chicken broth, the garlic cloves (removed from the bulb) along with everything else on the sheet pan, both of the chicken breasts (chopped) and 1/2 tsp kosher salt. Blend on high for 30 seconds to 1 minute in a high speed blender until everything is combined.
- 7. Serve the soup in bowls with a drizzle of olive oil, spoonful of boursin cheese and minced chives.
🪄 Tips and Tricks
- Roast for flavor: Don’t rush the roasting step! That golden, slightly charred edge gives your soup deep, caramelized flavor.
- Keep the garlic skins on while roasting: This helps them steam inside their shells and turn buttery instead of burning.
- Adjust the creaminess: For a lighter soup, swap the half-and-half for milk, for extra richness, use full cream or a touch more Boursin.
🗒 Variations
If you like this tomato soup, you’ll love some of these other tomato soups:
🗒 Best served with
- Fluffy Greek Pita Bread
- Quick & Easy Focaccia Bread
- No Knead Dutch Oven Bread
- French Onion Grilled Cheese
👝 How to Store Leftovers
Soup is a great meal to meal prep because it’s so good leftover. Store it in an airtight container for up to 4 days. You can also freeze it. Once cooled, put it in an airtight container and freeze for up to 3 months.
🤔 Common Questions
You can swap it for cream cheese, goat cheese, or even a soft herb cheese spread for a similar creamy texture.
You can use a regular blender or immersion blender. Just blend in batches and strain if you want a super smooth texture.
Yes! You can swap the chicken out completely and swap the broth for veggie broth. The soup will have a different consistency and less protein though.
It pairs perfectly with crusty bread, a grilled cheese sandwich, or a fresh green salad.
Chicken Tomato Soup (High Protein)
Ingredients
For the sheet pan
- 2 cups cherry tomatoes
- 4 Heirloom or other large tomatoes, score an X at the stem top of each
- 1 large yellow onion, peeled halved and quartered
- 2 small shallots peeled and halved
- 1 large head of garlic whole, not peeled, cut in half
- 3 tbsp extra-virgin olive oil
- 1 tsp Diamond Crystal Kosher Salt
- ½ tsp ground pepper
- ¼ tsp chili flakes
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
For the chicken breasts
- 2 small chicken breasts
- Diamond Crystal Kosher salt and ground pepper
- Olive oil
For the soup
- 1/2 cup half and half cream
- 1/2 cup Garlic & Herb Boursin Cheese
- 1/2 cup chicken broth
- ½ tsp Diamond Crystal Kosher Salt
Garnishes
- 150 grams / 5.3oz Garlic & Herb Boursin Cheese
- Olive oil to drizzle
- Minced fresh chives
Instructions
- Preheat the oven to 400F.
- To a large baking sheet (line with parchment paper if desired) add the cherry tomatoes, large tomatoes, quartered yellow onion, halved shallots and halved head of garlic.
- Drizzle the olive oil, salt, pepper, chili flakes, onion powder and garlic powder over everything on the sheet pan and gently toss to coat everything on the pan. Roast for 30-40 minutes, until everything is tender and starting to turn golden. Remove from the oven and set aside.
- While the tomatoes are roasting, prepare the chicken. Season the chicken breasts well with salt and pepper on both sides. Add 1 tbsp olive oil to an oven-safe frying pan and heat oil over medium-high heat for 2 minutes. Add the seasoned chicken breasts and turn the heat down to medium-low, cook the chicken breasts for 3 minutes, flip and cook for another 3 minutes. Turn the heat off and place the chicken in the oven (while the tomatoes are cooking) for 10-12 minutes or until the chicken is cooked through to 165F. Let the chicken breasts rest on a plate until cool enough to handle.
- Once the tomatoes have cooled slightly and the garlic is cool enough to touch, begin removing each garlic clove from the bulb and place on the sheet pan with the tomatoes.
- Into a blender add the 1/2 cup half and half cream, 1/2 cup Boursin cheese, 1/2 cup chicken broth, the garlic cloves (removed from the bulb) along with everything else on the sheet pan, both of the chicken breasts (chopped) and 1/2 tsp kosher salt. Blend on high for 30 seconds to 1 minute in a high speed blender until everything is combined.
- Serve the soup in bowls with a drizzle of olive oil, spoonful of boursin cheese and minced chives.
Notes
- If you love this high protein chicken soup, try our Youvarlakia Avgolemono (Greek Meatball Soup)
- If you love tomato soup, try our Sheet Pan Roasted Red Pepper and Tomato Soup
