all Recipes | Tomato soup with herbs

Thick tomato soup from chicken and zucchini on a tomato basis. For soup, we decided to cook chicken fillet and zucchini. And very ripe tomatoes.

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I admit, this tomato soup came out accidentally. The source of the idea is a disagreement on the topic: what to cook – soup or stew. Usually, soup is considered a liquid dish, in which half of the volume is liquid.

Soups are unlikely to have ancient roots, and most likely appeared at the same time as fireproof dishes suitable for cooking. Moreover, the harmony of products that creates taste is important for soup, and cooking is just heat treatment.

For example, many recipes are limited to pouring prepared products with broth.

It is believed that soup is a sign of housing. I do not entirely agree with this, I read somewhere that nomadic peoples cook soups very successfully, despite the lack of a permanent place of residence.

There are many options for soups. No matter what the liquid dish is called (green borscht, shchi, yushka, solyanka, etc.), the essence of the dish is soup. Hot and cold, even iced, liquid broths and decoction, or thick – there are many options. Interestingly, as far as I know, there is no generally accepted classification of soups, it is extremely difficult to assign a specific soup to a specific type, given the rather complex and varied products used in the recipe. And it is difficult to single out the main ingredient of the soup.

I have always been attracted to dishes that can fill you up immediately. More likely, only one dish, and not a full three-course meal. So to speak — three in one. In this regard, thick soups are an excellent option. By the way, that’s why I cook food thicker than usual.

And this time we decided to cook a thick tomato soup. Canned tomato soup is sold in the USA. By the way, a very popular product. They eat such a soup with sour cream, as a delicious borscht with donuts, with salty crackers, as Manhattan clam chowder or with cheese. However, who likes and how. We will cook Chicken soup with zucchini and tomatoes. It will be delicious and useful.

Easy tomato soup recipe

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Yield: 2 servings

Tomato soup with chicken

all Recipes | Tomato soup with herbs

Thick tomato soup with chicken and zucchini on a tomato base. For the soup, you need to prepare chicken fillet and zucchini, and very ripe tomatoes.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • Chicken fillet – 1 pc.
  • Young zucchini - 1 – 2 pcs.
  • Carrot – 1 pc.
  • Onion – 1 pc.
  • Ripe tomato - 3 – 4 pcs.
  • Garlic - 1 – 2 cloves
  • Olive oil – 2 tbsp. l.
  • Salt, black pepper, sugar, dry aromatic herbs, fresh dill – to taste


    To begin with, we will prepare tomato purée from ripe fresh tomatoes. If there are no very ripe tomatoes, you should take a can of canned pulp. Or, as a last resort, tomato juice, although I do not welcome it. Yes, an important point: there will not be many tomatoes.

    all Recipes | Vegetables for tomato soup

    Scald the tomatoes with boiling water and remove the skin from them. Cut the tomatoes crosswise into two halves and remove the seeds with a spoon. Cut out the growth zone, tail. Place the pulp in a blender and grind to a purée state. This will be the basis of tomato soup.

    all Recipes | Tomato base of vegetable soup

    Peel and finely chop the onion. Also peel and finely chop the garlic. Peel the carrot and cut it into small cubes.

    all Recipes | Cut carrots into squares for vegetable soup

    Zucchini, if they are young, do not need to be cleaned. Just cut them into cubes. Or cut lengthwise into four parts and cut crosswise into pieces 1.5 cm wide. This will be fine.

    all Recipes | Cut zucchini for vegetable soup

    In a saucepan, heat 2 tbsp. l. of olive oil and fry the chopped onion on it for 2–3 minutes.

    all Recipes | Blanch onions for vegetable soup

    Add the garlic and chopped carrots to the saucepan. Add a little salt and pepper, continue frying on medium heat for another 5 minutes, stirring.

    all Recipes | Fry carrots for vegetable soup

    Cut the chicken fillet into pieces. The size of the cut is arbitrary, but I recommend no larger than sliced zucchini. Add the fillet to the soup and fry until the chicken turns white. Usually, it is 5–6 minutes. At this stage, you can add aromatic herbs, they will not interfere. There are suitable options for Mediterranean or Italian herb mixes. Add to taste.

    all Recipes | Add chicken fillet to onions and carrots

    Add chopped zucchini to the tomato soup.

    all Recipes | Add chopped zucchini to the tomato soup

    Pour a quarter of a glass of water into the saucepan and simmer the tomato soup under the lid on low heat for 20–25 minutes. Consider that the chicken and zucchini will give enough liquid, so you should not add too much water to the tomato soup.

    Add the cooked tomato purée and 1 teaspoon of sugar to the tomato soup. If the tomato soup seems too thick, add a little water.

    all Recipes | Prepared tomato puree

    Boil tomato soup for 10 minutes from the moment of boiling.

    all Recipes | Ready tomato soup

    Pour the finished tomato soup into plates and garnish with fresh dill.

    all Recipes | Tomato soup with herbs

    Thick tomato soup with chicken and zucchini


You can also use canned tomato purée, but for better taste, make it from ripe tomatoes.

Nutrition Information

Serving Size

2 servings

Amount Per Serving Calories 29Sodium 190mgCarbohydrates 7gFiber 0.6gSugar 4gProtein 0.8g

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