I love tomato soup and I love chicken soup so lets put them together
- Carbohydrate 0.427604999673204 g
- Cholesterol 0 mg
- Fat 0.332414999498011 g
- Fiber 0.270374997875565 g
- Protein 0.0754224999442069 g
- Saturated Fat 0.0527299999243722 g
- Serving Size 1 1 Serving (475g)
- Sodium 19.2001249999149 mg
- Sugar 0.157230001797639 g
- Trans Fat 0.0213994999792421 g
- Calories 4 calories
Step-by-step
- Season chicken with salt & pepper, add to large soup pot with water.
- Cook on medium heat, 25 minutes, cool.
- Remove chicken from broth, chop, add to food processor, process, and return to pot.
- Mix carrots, onion, tomatoes, fresh basil, and spices with oil in large bowl, coat well.
- Spread in single layer on baking sheet, roast at 425ºF for 35 to 40 min. until caramelized & tender.
- Cool, puree in food processor.
- Add to soup pot, bring to a boil, reduce heat and simmer 10-15 minutes.
Vibrant orange droplets of rendered olive oil float across a steaming broth that smells intensely of charred tomatoes and woodsy herbs. Combining chicken soup and tomato soup merges two distinct culinary traditions into a single bowl. Roasting the vegetables at four hundred twenty-five degrees Fahrenheit triggers the Maillard reaction, caramelizing natural sugars in the onions, carrots, and large tomatoes while evaporating excess water to concentrate their umami compounds. Glutamates present in both the ripe tomatoes and the poached chicken breasts amplify each other, creating a savory depth that simple boiling cannot achieve. Processing the cooked chicken in a food processor breaks down long muscle fibers into fine shreds that absorb the aromatic broth rather than floating as dense chunks. Dried oregano and thyme contribute thymol and carvacrol, fat-soluble flavor molecules that bloom when exposed to the hot roasting oil. Fresh basil leaves added before roasting release volatile oils that soften under high heat, imparting a subtle anise background note without overpowering the acidity of the tomato base. Simmering the combined purees for fifteen minutes marries the starches and proteins into a cohesive, uniform consistency.
