Tomato soup is one of those “mom knows best” dishes that always warms you up from the inside out. Loaded Tomato Soup takes that mom-approved comforting warmth and just adds to it, making sure your tastebuds are nurtured and truly bundled up for the weather outside! The new additions to the tomato soup family, like the tender chicken and healthy veggies, add extra energy to the creamy, rich, and bright broth of the Loaded Tomato Soup. This bowl of pizzazz is amazingly inspired by what momma used to make, with a just bit more punch. Mamma Mia, this will be your new best friend when the weather turns cool! It’s truly the mother of all soups!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small yellow onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon fennel seeds
- 4 cups chicken stock
- 1 (14 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 bunch kale, stems removed, roughly chopped
- 1 small cauliflower head, cut into florets
- 2 small zucchinis, sliced
- 1 cup heavy cream
- 6-8 fresh basil leaves, ribboned
- parmesan cheese, optional, to taste
- 1/4 teaspoon red pepper flakes, optional
Directions
Step 1 –In a large soup pot over medium-high heat, heat the olive oil until it glistens.
Step 2 –Add the chicken, the onions, the garlic, the Italian seasoning, and the fennel seeds to the pot and cook, stirring until the meat is browned and the onions are soft and translucent, about 5 minutes. Drain off any excessive fat.
Step 3 –Add the chicken stock, the crushed tomatoes, and the tomato paste, stirring until the tomato paste is fully incorporated.
Step 4 –Bring the soup to a boil, season it with the salt, and simmer for 15 minutes.
Step 5 –Add the kale, the cauliflower, the zucchini, and the heavy cream and simmer until the cauliflower is tender, about 10 minutes.
Step 6 –Serve with the parmesan cheese, the fresh basil, and the red pepper flakes.