Creamy Tomato Soup Recipes Recipe For Chicken

CREAMY COCONUT TOMATO SOUP

Steps:

• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
• Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
• Ladle the soup into bowls and serve.

CREAMY TOMATO SOUP

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
• Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
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CROCK POT CHICKEN WITH TOMATO AND CREAM OF CHICKEN SOUP

Steps:

• Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside.
• Rinse and pat chicken dry. Split the quarters and salt and pepper each side.
• Brown the halved chicken quarters in same pan. It'll probably take two batches, use 2 tablespoons butter per batch.
• Leaving the excess butter in the pan, put the onions and garlic back in the pan, along with the soups, milk, water and 1 tablespoons dry sherry and bring to a rapid simmer (I dunno what to call it, but it's the time just before a slow boil, when all the bubbles are rolling around but not popping out of the pan like if it's boiling). Whisk a lot while it's heating up, getting all those yummy bits from the bottom of the pan.
• Reduce heat to medium or medium-low and start adding your hot sauce 1 teaspoons at a time until it tastes just right (5 shakes = roughly a tsp.). Salt and pepper to taste, keeping in mind that most hot sauces have a lot of salt in them already.
• Put chicken and sauce in crockpot on Low for 6 to 7 hours.

CREAM OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

CREAMY BAKED TOMATO-CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
• Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
• Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
• Bake in the preheated oven until bubbly and browned, about 42 minutes.

"CREAMY" CHICKEN AND TOMATO SOUP (SLOW COOKER) RECIPE - (4.2/5)

Steps:

• Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

CREAMY TOMATO SOUP WITH RICE

Steps:

• Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
• Stir and cook onions for 3-4 minutes.
• Add tomatoes and tomato paste.
• Gently simmer, uncovered, 10 minutes.
• Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
• Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
• Meanwhile, cook rice according to package directions. Drain.
• When ready, puree soup with an immersion blender or regular blender.
• Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
• Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.