When winter hits or sniffles start creeping in, my kitchen instantly transforms into a soup sanctuary, and this Creamy Tomato Basil Chicken Soup always takes center stage. It’s not just any healthy chicken soup recipe; it’s like a cozy blanket in bowl form! I first made it during a particularly nasty cold season when my whole family came down with the flu, and let me tell you, the way those aromatic basil leaves mingle with rich tomatoes and tender chicken? Absolute magic.
What makes this immune boosting chicken soup special is how effortlessly it adapts to whatever you need, whether you’re watching calories (swap in Greek yogurt!), fighting off germs, or just craving something deeply comforting. The flavors develop so beautifully in under 35 minutes that my kids now beg for it by name (“Mom’s red velvet soup!” they call it). And when that creamy tomato broth hits your tongue with that hint of garlic and oregano? Wow. Just wow.
Last week, my neighbor, who’s been trying every weight loss chicken soup recipe under the sun, told me this version became her new favorite because it actually satisfies those creamy cravings without guilt. Whether you’re meal prepping, nursing a sore throat, or need a one-pot wonder for busy weeknights, this soup’s got your back. Now grab that wooden spoon, we’re making magic. This soup’s got your back.
Ingredients for Creamy Tomato Basil Chicken Soup
Gathering the right ingredients makes all the difference between a good soup and a knock-your-socks-off bowl of comfort. Here’s exactly what you’ll need for that perfect balance of creamy, tangy, and herbaceous goodness:
- 2 tbsp olive oil, The foundation for sautéing everything to golden perfection
- 1 lb chicken breast, diced into 1-inch pieces, I prefer breast for lean protein, but thighs work too for extra richness
- 1 medium yellow onion, chopped (about 1 cup), Don’t rush this chop; uneven pieces won’t cook evenly
- 3 garlic cloves, minced, Fresh is best here, none of that jarred stuff!
- 4 cups chicken broth, Use low-sodium so you can control the salt level
- 1 can (28 oz) crushed tomatoes, The star that gives this soup its vibrant color and body
- 1 cup heavy cream, For that luscious texture (see my keto swap below!)
- 1/4 cup fresh basil, chopped, Roll the leaves like a cigar before slicing for pretty ribbons
- 1 tsp dried oregano, Rub it between your fingers to wake up the oils
- Salt and pepper to taste, Start with 1/2 tsp salt; you can always add more
Pro tip from my many test batches: Measure your cream after the chicken cooks, that way, if you sneak a little extra (no judgment), it won’t throw off the soup’s perfect consistency. And if your market’s basil looks sad? A teaspoon of dried basil in a pinch works, though fresh really makes this immune boosting chicken soup sing.
How to Make Creamy Tomato Basil Chicken Soup
This soup comes together so beautifully, like a little kitchen symphony where each step builds on the last. Follow these simple moves, and you’ll have a pot of cozy perfection in no time. Just promise me one thing: don’t skip the basil at the end. That’s when the magic really happens!
Step 1: Sauté the Chicken
Heat your olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once it shimmers (that’s your cue it’s hot enough), add your diced chicken in a single layer, crowd the pan, and you’ll steam instead of sear. Let those pieces cook untouched for 2-3 minutes until the bottoms turn golden, then give them a stir. Total cooking time should be about 5-6 minutes, you want no pink left but don’t overdo it or the chicken will toughen up. Scoop it out onto a plate and cover loosely with foil while you work on the next step.
Step 2: Cook the Aromatics
Same pot, same heat, now toss in your chopped onions. Stir them around to pick up any delicious browned bits from the chicken (flavor alert!). After about 2 minutes, when they start turning translucent, add your minced garlic. Watch closely here, garlic burns fast! Stir constantly for just 1 minute until it smells heavenly but hasn’t taken on color. If it starts browning too quickly, lower the heat slightly.
Step ā3: Simmer the Soup Base
Time to build depth! Pour in your chicken broth and scrape the bottom to loosen any stuck-on goodness. Add the crushed tomatoes, oregano, and salt/pepper, I start with 1/2 teaspoon salt since broths vary in saltiness. Crank the heat to medium-high and bring it to a rolling boil (listen for that bubbly roar!), then immediately reduce to a gentle simmer. Let it bubble away uncovered for 15 minutes, this concentrates flavors and slightly thickens the broth. Stir occasionally to prevent sticking.
Step 4: Finish with Cream and Basil
Now for the grand finale! Return the cooked chicken to the pot along with any accumulated juices. Pour in your heavy cream slowly while stirring, this prevents curdling. Drop in that gorgeous fresh basil, give everything one last stir, and let it mingle over low heat for 5 minutes. Resist the urge to boil now, high heat can make cream separate. Taste for seasoning (more salt? pepper? a pinch of sugar if tomatoes taste too acidic?). Serve piping hot with an extra basil leaf on top for flair.
See? Told you it was easy. The whole house will smell like an Italian grandmother’s kitchen by the time you’re done, and that first spoonful? Pure comfort in every bite. If you’re looking for other comforting meals, check out this rustic farmhouse chicken stew.
PrintCreamy Tomato Basil Chicken Soup: 35-Minute Comfort Magic
A comforting and nutritious Creamy Tomato Basil Chicken Soup packed with immune-boosting ingredients. Perfect for cold weather, weight loss, or a quick family meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add chicken and cook until no longer pink (5-6 minutes). Remove and set aside.
- In the same pot, sauté onion and garlic until soft (3 minutes).
- Add chicken broth, crushed tomatoes, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in cooked chicken, heavy cream, and fresh basil. Cook for 5 more minutes.
- Serve hot.
Notes
- For keto version: Use full-fat coconut milk instead of heavy cream.
- For low-calorie version: Skip cream and add 1/2 cup plain Greek yogurt.
- Freezes well for up to 3 months.
- Add spinach or kale for extra nutrients.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Why You’ll Love This Creamy Tomato Basil Chicken Soup
Let me count the ways this soup will become your new kitchen MVP! Every time I make it, I’m reminded why it’s earned a permanent spot in my recipe rotation, and why friends keep asking for the recipe after just one taste.
- Cold weather comfort in a bowl: That rich tomato broth swirled with cream and flecked with fresh basil? Pure hug-from-the-inside material when you’re chilled to the bone (or battling that inevitable winter cold).
- Weeknight superhero: From chopping to serving in under 35 minutes, I’ve timed it between my kids’ homework meltdowns! The one-pot cleanup is just the cherry on top.
- Nutrient-packed powerhouse: Between the lean chicken protein, lycopene-rich tomatoes, and immune boosting garlic, this healthy chicken soup recipe delivers serious nourishment with every spoonful.
- Diet chameleon: Keto? Swap in coconut milk. Watching calories? Greek yogurt instead of cream incurious how effortlessly it adapts to different eating styles without losing its soul-warming essence.
- Freezer-friendly gold: I always double batches because it freezes beautifully for up to 3 months, future you will thank present you on that chaotic day when cooking feels impossible.
The real magic happens when you take that first bite, the way the bright acidity of tomatoes dances with the herbal basil notes, all smoothed out by that luxurious creaminess? Absolute perfection. Even my vegetable-skeptic uncle goes back for seconds when this soup’s on the table. And don’t get me started on how the house smells while it simmers, it’s like edible aromatherapy! For another creamy option, try this creamy garlic herb chicken soup.
Tips for Perfect Creamy Tomato Basil Chicken Soup
After making this soup more times than I can count (and fixing plenty of my own mistakes along the way!), I’ve learned all the little tricks that take it from good to can’t-stop-eating-it amazing. Here are my hard-won secrets for soup success:
- Cream control: For keto folks, full-fat coconut milk makes a dreamy dairy-free swap, just shake the can well before opening. If your soup seems too thin after adding it, let simmer uncovered for 5 extra minutes to thicken.
- Tomato tang tamer: If your crushed tomatoes taste too sharp, stir in 1/2 teaspoon of sugar or honey while simmering. This balances acidity without making it sweet, my grandma’s old diner cook trick!
- Basil brilliance: Always add fresh basil last, cooking it too long turns those vibrant leaves dull and bitter. I keep extra for garnishing because that pop of green makes it look restaurant-worthy.
- Chicken cheat: Short on time? Use pre-cooked rotisserie chicken! Just add it when you’d normally return the sautéed chicken to the pot. The soup will still taste amazing, though you’ll miss some depth from browning fresh pieces.
- Temperature matters: When adding cream, take the pot off heat for a minute first if it’s boiling hard. Pour slowly while stirring constantly to prevent curdling, nobody wants grainy soup!
One last pro move: If your soup separates after refrigerating (the cream rises to the top), don’t panic! Just reheat gently while whisking, it’ll come back together beautifully. Now go forth and make the creamiest, most comforting tomato basil chicken soup of your life! If you need a quick, healthy alternative, consider this healthy healing chicken vegetable soup.
Variations of Creamy Tomato Basil Chicken Soup
One of my favorite things about this recipe is how easily it adapts to whatever’s in your fridge or your dietary needs! Here are my go-to twists that keep things exciting without losing that soul-warming essence:
- Leafy green boost: Stir in 2 cups of fresh spinach or kale during the last 3 minutes of cooking. The heat wilts it perfectly, and you get that gorgeous pop of color plus extra nutrients, my sneaky way to make this immune boosting chicken soup even healthier!
- Smoky turkey bacon version: Before sautéing the chicken, cook 4 slices of chopped turkey bacon in the pot until crisp. Remove and use that flavorful fat to cook everything else, then sprinkle the crispy bits on top as garnish. (Bonus: my kids think the “soup confetti” makes it fancy!)
- Dairy-free delight: Replace heavy cream with full-fat coconut milk, trust me, the richness is incredible, and it gives the soup a subtle tropical vibe that works surprisingly well with the basil. Just avoid “light” coconut milk unless you want watery soup.
- Italian wedding style: Add 1/2 cup of tiny pasta (like orzo or ditalini) when you simmer the broth. Just remember it’ll keep absorbing liquid, so you might need to thin leftovers with extra broth when reheating.
The beauty of this soup? It’s practically begging for your personal touch. Found some roasted red peppers in the fridge? Throw ’em in! Fresh thyme instead of oregano? Go for it. That’s how the best family recipes are born, through happy little kitchen experiments! For a different creamy chicken dish, check out this creamy chicken and wild rice bowl.
Serving Suggestions for Creamy Tomato Basil Chicken Soup
Oh, the joy of ladling out this velvety soup into bowls, but wait! Let’s talk about the perfect partners that turn it into a full meal. Over the years, I’ve discovered some absolutely can’t-miss pairings that make this creamy tomato basil chicken soup shine even brighter:
- Crusty garlic bread: My family’s non-negotiable! That golden, buttery bread is perfect for dunking into the creamy broth. I like to toast thick slices of baguette, rub them with a cut garlic clove while still warm, then drizzle with olive oil. The crispy edges and soft center? *Chef’s kiss*
- Simple arugula salad: The peppery greens balance the soup’s richness beautifully. Just toss arugula with lemon juice, olive oil, shaved Parmesan, and cracked black pepper, it takes 2 minutes but makes the meal feel fancy. (P.S. If you’ve got picky eaters, romaine with a light vinaigrette works too.)
- Garnish bar: Set out little bowls of extras for DIY topping fun, we love extra fresh basil, grated Parmesan, red pepper flakes for heat lovers, and a swirl of good olive oil. My kids go nuts for “soup sprinkle time”!
For heartier appetites, I sometimes serve the soup over a scoop of cooked quinoa or orzo, it turns it into a satisfying stew. And on really chilly nights? A grilled cheese sandwich on the side never fails. Just promise me you’ll serve this immune boosting chicken soup piping hot, that first steamy whiff when you bring the bowl to your nose is half the magic!
Storage and Reheating Instructions
Here’s the beautiful thing about this Creamy Tomato Basil Chicken Soup, it actually tastes better the next day! But you’ll need to store it right to keep that perfect texture. After years of trial and error (and one tragic freezer incident involving a cracked container), here’s exactly how I handle leftovers:
- Fridge storage: Let the soup cool completely (about 1 hour) before transferring to airtight containers. It keeps beautifully for 3-4 days in the fridge, just give it a good stir when you reopen it, as the cream may separate slightly. That gorgeous basil flavor actually intensifies overnight!
- Freezing magic: This soup freezes like a dream for up to 3 months. I use freezer-safe mason jars (leave 1-inch headspace!) or silicone Souper Cubes for perfect portions. Pro tip: Skip the fresh basil before freezing, add it fresh when reheating to keep that vibrant flavor.
- Stovetop reheating: My preferred method! Warm it low and slow over medium-low heat, stirring frequently. If it seems too thick, splash in some broth or water. For frozen soup, thaw overnight in the fridge first, then reheat gently, never boil hard or the cream might break.
- Microwave hack: In a pinch, microwave in 1-minute intervals at 50% power, stirring between bursts. Cover with a damp paper towel to prevent splatters. Works great for single servings when you’re home alone nursing a cold!
Important note: If you used the Greek yogurt substitution, avoid freezing, the texture changes. And always check that your reheated soup hits 165°F for food safety. Now go forth and meal prep without fear, future you will be doing a happy dance when you rediscover this waiting in your freezer on a busy night! If you are looking for other freezer-friendly meals, check out this slow cooker cream of chicken soup.
Nutritional Information for Creamy Tomato Basil Chicken Soup
Let’s talk numbers, because this isn’t just delicious comfort food, it’s actually packed with good-for-you stuff! Here’s the nutritional breakdown per generous 1.5-cup serving (based on my exact recipe with heavy cream). Keep in mind these are estimates, your numbers might dance a bit depending on your specific ingredients or tweaks!
- Calories: 320, Substantial enough to satisfy but won’t wreck your day
- Fat: 18g (8g saturated), Mostly from that glorious cream and olive oil
- Protein: 28g, Thank you, lean chicken breast!
- Carbohydrates: 12g (3g fiber), Low enough for most low-carb plans
- Sugar: 8g, Naturally occurring from the tomatoes
- Sodium: 650mg, Use low-sodium broth to control this
Important note: These values shift if you make substitutions, using coconut milk instead of heavy cream? You’ll gain about 30 more calories but less saturated fat. Swap in Greek yogurt? Suddenly you’re looking at around 240 calories per serving with way more protein. That’s why I love this healthy chicken soup recipe, it adapts to whatever nutritional goals you’re chasing!
What really excites me (nutrition nerd alert!) is the vitamin profile, each bowl delivers a serious dose of immune-boosting vitamin C from the tomatoes, plus vitamin A, iron, and even some calcium. And let’s not forget the lycopene in cooked tomatoes, that powerful antioxidant gets more bioavailable when heated. So yeah, you can totally justify seconds!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about this Creamy Tomato Basil Chicken Soup, and I love helping folks troubleshoot! Here are the answers to the most common head-scratchers that pop up:
Can I make this soup dairy-free?
Absolutely! Swap the heavy cream for full-fat coconut milk, it gives the same luxurious texture with a subtle tropical twist. Just shake the can well before opening. My vegan friends swear by this version, especially when they’re craving immune boosting chicken soup during cold season.
How long does it last in the fridge?
Stored properly in airtight containers, it keeps beautifully for 3-4 days. The flavors actually deepen overnight! If you see separation, just give it a good stir while reheating, the texture will come right back together.
Can I freeze this soup?
You bet! Freeze for up to 3 months in freezer-safe containers (leave headspace!). Pro tip: Hold the fresh basil until reheating, frozen basil turns black and bitter. This makes the perfect healthy chicken soup recipe for meal prep!
Is this soup keto-friendly?
With just 12g net carbs per serving (using heavy cream), it fits most keto plans beautifully. For even lower carbs, skip the onions and use 1 extra garlic clove, the flavor still shines through!
What’s the best way to reheat leftovers?
Low and slow on the stovetop is my gold standard, about 10 minutes over medium-low heat, stirring often. If the soup thickens too much, just add a splash of broth or water. Microwave works too (use 50% power in 1-minute bursts), but watch for splatters!
Got more questions? Drop them in the comments, I read every one and love helping troubleshoot your soup adventures!
Ready to Warm Up Your Kitchen?
There you have it, everything you need to create the most luscious Creamy Tomato Basil Chicken Soup of your dreams! Whether you’re fighting off a cold, craving cozy comfort, or just need a quick healthy meal that actually satisfies, this recipe’s got your back. I can’t wait for you to experience that magical moment when the first spoonful hits your tongue, that perfect balance of bright tomatoes, aromatic basil, and velvety cream with tender chicken in every bite.
Here’s my challenge to you: Make it this week and watch how quickly it becomes your go-to healthy chicken soup recipe. Snap a photo of your steaming bowl (bonus points if you get that perfect basil garnish on top!) and share your results in the comments below. Did you try any fun variations? Discover a new favorite garnish? I want to hear all about your soup adventures!
Now grab that Dutch oven and let’s get cooking, your future self, cozy on the couch with a bowl of this immune boosting goodness, will thank you. Happy simmering!