I love this soup as it’s thick, creamy and filling. Perfect for dinner.
It’s super easy to make and ready in no time.
This soup can also easily be served as a side dish without the chicken.
Creamy Chicken and Tomato Soup
- 2 tbsp olive oil
- 1 onion diced
- 1 carrot chopped
- 2 celery sticks chopped
- 2 cloves garlic minced
- 1 tbsp 'vegeta' vegetable seasoning subsitute with salt
- 1 tsp 'xawaash' spices
- 1 tsp paprika powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp turmeric powder
- 1/2 tsp dried parsley
- 1/8 tsp black pepper
- 4 cups chicken stock
- 1 boneless, skinless chicken breast cubed
- 4 tomatoes chopped
- 2 potatoes cubed
- 1/4 cup double cream / yogurt
In a small pot, heat 1 tbsp of the olive oil on medium heat. Add the onion, carrot, celery, tomatoes and garlic. Cook for 30 minutes on low heat.
Blend the vegetables together into smooth paste, and set aside.
In a large pot, heat up 1 tablespoon of olive oil. Add the chicken and potatoes. Add all remaining spices and stir. Cook for 10 minutes on medium heat.
Add the chicken stock and veggie paste and reduce heat to low. Let it simmer, and cook until chicken is cooked through for another 10 minutes.
Lastly, add the cream, and cook for about 10 minutes again.
Garnish with some fresh coriander and serve!