Color Kitchen

Savory Tomato Soup

We LOVE this bright, simple soup. To make it vegetarian, skip the chicken part and add some vegetable stock in its place. For 4 servings, you’ll need:

2 large (28oz) cans of peeled italian tomatoes (I like Cento)

1/2 white or yellow onion, chopped

2 peeled and roughly chopped parsnip

1 clove of garlic, minced

2 teaspoons ground cumin

2 skinless chicken breasts (optional)

1 teaspoon salt

2 tablespoons olive oil

1 bunch fresh basil

Directions:

Heat olive oil in large pot, add onions, garlic, salt and cumin. As onions soften, add parsnip. Cook 3 minutes on medium heat, stirring frequently. Add chicken breasts to pot. Cook about 2 minutes on each side, until cooked skin-deep all around. If making this soup vegetarian, add 1/4 cup vegetable broth in place of the chicken breasts.

Add both cans of peeled tomatoes, raise heat to medium-high, and cook partially covered for 20 minutes. Then, remove the chicken breasts and put on a plate. Pull the chicken breast apart into strips about 1” thick. 

Use an immersion blender to puree the tomato/parsnip/onion left in the pot. Then put the strips of chicken back in the pot, and keep warm over low heat until ready to serve. The longer you leave it simmering here, the thicker your soup will be.

Serve and garnish with fresh basil leaves, adding some ground black pepper to taste.