Easy to make pureed tomato soup with chicken

No stock for this soup. I cook the vegetables in a deep dish, so that most of the liquid is released. When everything is cleaned, the soup is neither runny nor thick.

The taste of this soup also depends on the tomatoes themselves. The more ripe and juicy, the tastier the soup will be.

I used two chicken breasts that were cut into several pieces, then pounded lightly. If you have leftover fried chicken, you can use it for salad.

I use low fat cream. Can be replaced with vegetable cream.

For me, this soup is best eaten with ciabatta toast.

Oven-baked tomato soup with chicken

Preparation time – 1 hour. 15 min., cooking time – 45 min. Quantity: 4 servings


  • 1 kg tomatoes, cut in half
  • 2 small carrots, cut into large slices
  • 1 red pepper, cut into several pieces
  • 1 red onion, cut into several pieces
  • head of garlic (about 4 cloves, top cut off)
  • 1/3-1/2 kab. low fat cream
  • a handful of basil
  • olive oil
  • salt, black pepper


  • 500 g chicken breast, cut into 2-3 parts
  • chicken seasoning
  • 1 teaspoon. sh. olive oil
  • salt, black pepper

In addition:

  • ciabatta or other light bread

How to do it

Put the vegetables in a deep baking dish, sprinkle with oil, salt and pepper. Bake in the oven at 180 degrees for about 20 minutes.

At that time, if necessary, beat the chicken fillet lightly. Sprinkle with oil, add salt, pepper, rub spices. Leave to marinate at room temperature. about 20 minutes

After 25 min. mix the vegetables, move to the bottom of the oven, place the tray with the chicken in the middle. Bake for about 18-20 minutes, baking mode – top-bottom, then bake for a few more minutes with a fan until brown.

Cool the soup slightly. Remove the garlic, squeeze or remove the soft part. Pour the basil over the vegetables and mash everything until smooth. Add cream. Add salt and pepper.

After removing from the oven for about 5 min. let the chicken stand. Then cut into cubes.

To bake the bread in the pan: sprinkle the bread cubes with oil in the pan and fry until slightly brown.

Serve the soup with chicken and pieces of bread.

“Tasting with Aušra”

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