This comforting tomato chicken soup is a perfect blend of tender chicken, fresh tomatoes, and savory broth, creating a warm and satisfying dish that's easy to make.

Tomato chicken soup topped with grated Parmesan and chopped basil in two white mug bowls

There’s something truly comforting about a bowl of homemade soup, especially when the weather starts to cool down. This tomato chicken soup combines two popular comfort soups – tomato basil soup and chicken soup. This fusion brings together the rich, robust flavor of ripe tomatoes with tender, flavorful chicken to create a dish that’s nourishing and satisfying.

It’s one of those recipes you can rely on to be both simple and hearty, making it perfect for a quick lunch or a cozy dinner.

What We Think You’ll Love About This Recipe

Simple ingredients. No need for fancy ingredients. Everything you need can likely be found in your pantry and fridge.
Healthy and hearty. This soup is packed with lean protein and nutrient-rich tomatoes, making it a wholesome meal that doesn’t skimp on flavor.
Perfect for meal prep. Make a big batch and store it for the week ahead. It reheats beautifully!
Customizable. You can easily add your favorite vegetables or herbs, and the soup works well with both rotisserie chicken and freshly cooked chicken.

Ingredient Overview

Olive Oil. A good quality olive oil adds depth and richness to the soup while helping to sauté the aromatics.
Onion. A key aromatic that builds the flavor foundation of the soup, giving it a sweet and savory base.
Garlic. Garlic brings that irresistible flavor punch to the soup and pairs perfectly with the tomatoes and chicken.
Chicken Breasts. If you’re short on time, you can substitute with 2 cups of cooked chicken, such as rotisserie chicken.
Diced Tomatoes. You can go with fresh, like we did, or opt for a can of diced tomatoes for convenience. The tomatoes give the soup its signature tomato base and a naturally rich flavor.
Chicken Broth. This helps make the soup hearty and flavorful. You can use homemade broth if you have it, but store-bought works great for convenience.
Fresh Basil. Fresh basil adds an earthy, herbaceous note that enhances the overall flavor of the soup. If you don’t have fresh basil on hand, you can stir in some dried basil. You won’t need to use as much. Start with a couple tablespoons and add more to taste. Add it earlier in the process – when the broth and tomatoes are simmering.
Parmesan Cheese. I think the Parmesan cheese is essential for flavor. If you don’t like Parmesan or can’t eat it, you can season the soup with a little extra salt and pepper.
Optional Toppings. I thought of this after the fact, but crunchy croutons would make for an excellent finishing touch to add texture and even more flavor.

Storage

Refrigeration. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze. This soup freezes well! Store in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before reheating.
Reheat. Simply warm it up on the stovetop or in the microwave. If it thickens, just add a bit of broth or water to thin it out.

Tips

Use rotisserie or pre-cooked chicken. For a time-saving shortcut, I love using rotisserie or pre-cooked chicken for this recipe. Rotisserie chicken adds a lot of flavor and shreds beautifully into the soup.
Boost the flavor. If you have time, roast fresh tomatoes for an even deeper, richer flavor. You can swap out the fresh or canned tomatoes for roasted tomatoes for an extra layer of complexity.
Make it your own. This soup is a great base to customize. Add vegetables like spinach, zucchini, or carrots to pack in even more nutrients, or toss in some cooked pasta for a heartier dish.

Related Recipes

Prep Time:10

Cook Time:25

Equipment

Blender Use this if you don't have an immersion blender

Instant read thermometer

Large pot

Large skillet

Liquid measuring cups

Measuring spoons

Meat tenderizer

Ingredients

2 chicken breasts 6 – 8 ounces each. Or 2 cups of shredded or diced cooked chicken breast.
salt and pepper
3 tablespoons olive oil
1 medium onion diced
2 cloves garlic minced. About 2 teaspoons minced garlic.
4 cups chicken broth
4 cups fresh tomatoes diced (or 2 cans (15 oz each) diced tomatoes) Note 2.
½ cup fresh basil leaves chopped
½ cup heavy cream or half-and-half optional, for creaminess. Note 3.
Grated Parmesan cheese Note 4.

Instructions

Lay the chicken breasts out on a cutting board and pat them dry with a paper towel. Cover them with plastic wrap and flatten them to an even thickness with a meat tenderizer. Remove the plastic wrap and season both sides with salt and pepper.
2 chicken breasts, salt and pepper
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the chicken breasts and cook about 6 minutes per side or until an instant read thermometer inserted into the thickest part of the breast reads 165 F (74 C). Remove the chicken to a plate and allow to cool for a few minutes.
3 tablespoons olive oil
Meanwhile, in a large pot, heat remaining 2 tablespoons olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute.
1 medium onion, 2 cloves garlic
Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
4 cups chicken broth, 4 cups fresh tomatoes
While the soup is simmering, shred or dice the chicken and set aside.
Use an immersion blender to purée the soup to your desired consistency. You can also transfer portions to a blender if you prefer a smoother texture. Note 5.
Stir in the cooked chicken and chopped basil. Simmer for another 5 minutes to let the flavors meld.
½ cup fresh basil leaves
Stir in the heavy cream or half-and-half for a creamier soup. Heat through but do not boil.
½ cup heavy cream or half-and-half
Season with salt and pepper to taste. Ladle into bowls and top with grated Parmesan cheese.
Grated Parmesan cheese Note 4.

Notes

If you don’t want to bother cooking raw chicken breasts, a store bought rotisserie chicken would work well! You will need 2 cups of cooked chicken. This will save you a lot of time.
We used fresh tomatoes, but you can easily swap 2 (15 ounce) cans diced tomatoes.
We did use the heavy cream. I love the creaminess it adds. You can skip it though.
I recommend NOT skipping the Parm if you can help it. It really elevates the flavor of the soup. If you do skip it, you may need to season the soup a bit more with salt and pepper.
This step is optional. If you prefer, you can leave the soup chunky. We blended ours with an immersion blender.