Savory Sun-Dried Tomato Soup with Chicken: A Recipe to Crave

Welcome to the warm, aromatic world of SavoryAddict! Today, I’m thrilled to share something that’s not just a recipe; it’s a hug in a bowl. Yep, you guessed it: we’re diving into a Sun-Dried Tomato Soup with Chicken that’s bursting with flavor and comfort. It’s the kind of dish that fills your kitchen with a heartwarming scent and makes your family gather around the table eager for their first spoonful.

You don’t need to be a culinary wizard to whip this up. With just a handful of ingredients and a little time, you can create a meal that feels gourmet but is entirely doable. So, grab your apron, turn on some fun tunes, and let’s transform those simple ingredients into something deliciously crave-worthy!

A Taste of Nostalgia

Let me take you back to one of my favorite culinary memories—one that still makes me smile. I vividly remember the first time I tried sun-dried tomatoes. It was during my summer trip to Italy, where I stumbled into a quaint little trattoria tucked away in a cobblestone alley. The aroma wafting through the air was intoxicating. Intrigued, I couldn’t resist waltzing inside.

I ordered a tomato soup that changed my life forever. The depth of flavor, combined with the creaminess of the soup, was unforgettable. The sun-dried tomatoes added a punch that danced on my palate, and I knew then and there that I had to recreate that magic in my kitchen back home. Fast forward to today, and here we are! This soup is my love letter to that experience, a simplistic yet rich dish that warms the soul.

Ingredients

Let’s get the cooking party started with a list of all the wonderful ingredients you’ll need:

  • 1 tablespoon olive oil
    This serves as the base for sautéing veggies and adds a subtle richness. You can substitute it with avocado oil for a slightly different flavor.

  • 1 medium onion (finely chopped)
    Onions add sweetness and depth. If you’re not a fan, you can use leeks or shallots for a milder flavor.

  • 1 teaspoon garlic (minced)
    Ah, garlic—the flavor bomb! Fresh is best, but you can use garlic powder in a pinch (1/4 teaspoon = 1 clove).

  • 2 pounds boneless skinless chicken thighs (cut into 1" pieces)
    Thighs are juicy and tender but feel free to swap them for chicken breast or even tofu for a vegetarian twist.

  • 5 cups chicken broth
    Homemade is always a winner, but store-bought works too. Vegetable broth is an excellent substitute for a vegetarian version.

  • 14½ ounces canned diced tomatoes with garlic and onion
    These provide a delicious base. You can use fresh tomatoes if you have them—just roast them first for a deeper flavor.

  • 1 recipe or a 10-ounce can of cream of mushroom soup
    This adds creamy goodness and a hint of umami. If you want to keep it lighter, low-fat versions work just fine!

  • 3 tablespoons tomato paste
    It amplifies the tomato flavor. If you’re out, mashed roasted red peppers can add a similar richness.

  • ½ cup sun-dried tomatoes (chopped)
    These are the stars of our dish! If you can’t find them, any dried tomato will work; just soak them to soften.

  • 1½ tablespoons Italian seasoning
    This blend of herbs beautifully complements the dish. You can also use individual herbs like oregano and basil for a fresher take.

  • 1 bay leaf
    This adds a subtle depth. Don’t forget to remove it before serving!

  • 8 ounces low-fat or regular cream cheese (very soft)
    For that luscious creaminess! You can use non-dairy cream cheese if you’re looking for a vegan option.

  • ½ cup parmesan cheese
    It adds a savory richness. Nutritional yeast can be an excellent substitute for a dairy-free version.

  • Optional: 1 teaspoon sugar or sugar substitute
    This balances out the acidity of the tomatoes. Maple syrup is a great natural alternative.

  • Salt and pepper to taste
    Don’t skimp on these—the right seasoning can make or break your dish!

Step-by-Step Instructions

Now that we’ve gathered our ingredients, it’s time to get down to the nitty-gritty of cooking! Follow these steps to make your sun-dried tomato soup with chicken:

  1. Sauté the aromatics:
    Heat your olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they’re translucent, about 4-5 minutes. The smell? Absolutely divine! This is the foundation of flavor, so don’t rush it. If you’re feeling adventurous, toss in a pinch of red pepper flakes for a subtle kick!

  2. Garlic time:
    Stir in the minced garlic and sauté for another 1-2 minutes until fragrant. Be careful not to let it brown—burnt garlic can be bitter, and we want a comforting flavor here!

  3. Brown the chicken:
    Toss the chicken pieces into the pot, cooking them until they’re browned, about 6-8 minutes. This not only adds color but deepens the flavor profile. If you see any little brown bits sticking to the bottom, don’t fret — they’re flavor gold, just wait for the broth to scrape them up!

  4. Add the liquids:
    Pour in the chicken broth and canned diced tomatoes. Give it all a good stir, bringing the mixture to a gentle simmer. This is where the magic starts to happen!

  5. Stir in the cream of mushroom soup:
    Now it’s time to add the creaminess! Add the cream of mushroom soup and stir until fully combined. If you want to make things lighter, use a low-fat version—your soup will still be delicious and creamy.

  6. Tomato paste and seasonings:
    Add the tomato paste, sun-dried tomatoes, Italian seasoning, and bay leaf. Mix it well and let it simmer for about 15 minutes. This is a great time to taste and see if you need to add salt, pepper, or that optional sugar to balance flavors.

  7. Mix in the cream cheese:
    Once the soup has thickened and your house smells heavenly, stir in the softened cream cheese. This transforms your soup into a creamy delight. If it seems too thick, feel free to add a splash more broth until it’s the perfect consistency.

  8. Finish with parmesan:
    Finally, sprinkle in the Parmesan cheese for that extra depth of flavor. Stir until it’s melted and fully incorporated. The soup should now be rich, creamy, and utterly crave-worthy!

  9. Adjust and taste:
    Give it one last taste and adjust seasoning as necessary. Remember, a little extra splash of chicken broth or cream can help make it just the way you like it!

Serving Suggestions

Now that your sun-dried tomato soup is ready to go, it’s time to serve! Ladle it into bowls and finish each with a sprinkle of extra parmesan and maybe a drizzle of good olive oil if you’re feeling fancy. Serve alongside crusty bread or garlic bread sticks for a hearty meal that makes you feel like you’re dining in a cozy Italian restaurant!

Recipe Variations

  1. Vegetarian Delight: Swap out chicken for chickpeas or white beans and use vegetable broth for a vegetarian version that’s still packed with protein.

  2. Spicy Kick: Add a diced jalapeño or a dash of cayenne pepper when sautéing the onions for a spicy twist!

  3. Herbaceous Boost: Fresh basil or parsley, chopped and stirred in at the end, brighten the soup and add a fresh flavor contrast.

  4. Creamy Vegan: For a fully vegan option, use coconut cream in place of cream cheese and nutritional yeast instead of parmesan.

  5. Sneaky Veggies: Blend in some cooked carrots, spinach, or zucchini for added nutrition and a pop of color!

Chef’s Notes

This soup has come a long way since my first attempt, and it’s continually evolving! The base recipe was inspired by that sun-dried tomato soup I had in Italy, but over time I’ve experimented with different spices and mix-ins. One particularly funny experience I had was when I decided to add a splash of wine during the simmering process—my husband took one sip, raised an eyebrow, and asked, “Are we having soup or a soirée?” We had a good laugh, and that became a new kitchen favorite!

FAQs and Troubleshooting

Q1: My soup ended up too thick! What can I do?
A: No worries! Just add a bit more chicken or vegetable broth, stirring until you reach your desired consistency.

Q2: Can I freeze this soup?
A: Absolutely! It freezes beautifully. Just let it cool completely before transferring it to freezer-safe containers. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove.

Q3: How do I fix too much acidity?
A: A teaspoon of sugar, honey, or a pinch of baking soda can help cut down the acidity if the soup feels too tangy. Add gradually and taste as you go!

Q4: What if I don’t have sun-dried tomatoes?
A: You can absolutely use fresh tomatoes—in that case, add them during the first step and let them cook down to allow their flavors to meld! Dried tomatoes can also be used; just ensure you rehydrate them first.

Nutritional Info

While the exact nutritional content can vary based on ingredient choices and portion sizes, this soup is generally high in protein from the chicken and lower in carbs due to the lack of pasta or rice. It’s also rich in vitamins from added tomatoes and can easily be adapted to fit various dietary needs, making it a versatile staple recipe!

So there you have it, folks! Your new go-to recipe for a Sun-Dried Tomato Soup with Chicken that’s not just delicious but also a great way to bring comfort to your table. Happy cooking and savoring! 🎉

Print

Savory Sun-Dried Tomato Soup with Chicken

Print Recipe

A heartwarming sun-dried tomato soup with chicken, bursting with flavor and comfort.

  • Author: sophiecalder
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Carb

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion (finely chopped)
  • 1 teaspoon garlic (minced)
  • 2 pounds boneless skinless chicken thighs (cut into 1″ pieces)
  • 5 cups chicken broth
  • 14½ ounces canned diced tomatoes with garlic and onion
  • 1 recipe or a 10-ounce can of cream of mushroom soup
  • 3 tablespoons tomato paste
  • ½ cup sun-dried tomatoes (chopped)
  • 1½ tablespoons Italian seasoning
  • 1 bay leaf
  • 8 ounces low-fat or regular cream cheese (very soft)
  • ½ cup parmesan cheese
  • Optional: 1 teaspoon sugar or sugar substitute
  • Salt and pepper to taste

Instructions

  1. Sauté the aromatics: Heat your olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they’re translucent, about 4-5 minutes.
  2. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
  3. Toss the chicken pieces into the pot, cooking them until they’re browned, about 6-8 minutes.
  4. Pour in the chicken broth and canned diced tomatoes. Stir and bring to a gentle simmer.
  5. Add the cream of mushroom soup, stirring until fully combined.
  6. Mix in the tomato paste, sun-dried tomatoes, Italian seasoning, and bay leaf. Let it simmer for about 15 minutes.
  7. Stir in the softened cream cheese until combined. Adjust the consistency with more broth if needed.
  8. Sprinkle in the Parmesan cheese and stir until melted.
  9. Taste and adjust seasoning as necessary before serving.

Notes

Serve with crusty bread or garlic bread sticks for a complete meal. Can be made vegetarian by swapping chicken for chickpeas and using vegetable broth.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: soup, sun-dried tomato, chicken, comfort food

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!