My chicken tomato soup is the recipe you want to make. It’s richly flavored, nostalgic, and served with a zesty lemon herb ricotta. Thanks to a few tips, I’ll show you how to whip up the most delicious soup in just 30 minutes!
Chicken tomato soup is always a good idea, but I’ve found two simple ways to make it even better. First, I add a creamy, cheesy element directly to the broth for a rich, velvety texture. Then I finish each bowl with a generous scoop of lemony herb ricotta, which brightens everything up and makes the flavors really pop.
Even though this soup tastes cozy and indulgent, it’s surprisingly quick to make. You’re looking at about 10 minutes of prep and 20 minutes on the stove—easy enough for a weeknight, impressive enough to feel a little special. It’s one of those recipes that makes you look like you spent way more time in the kitchen than you actually did.
Top tips for the best chicken tomato soup
- Time-saver tip: Use a rotisserie chicken. It’s already seasoned, full of flavor, and saves a ton of time. Bonus points if you stash the bones in the freezer to make homemade chicken stock later.
- Creamy texture: My secret is melting cream cheese directly into the broth. You get a luscious, creamy soup without needing heavy cream. It’s the same trick I use in my wildly popular chicken taco soup !
- Caramelize the tomato paste: Letting it cook until it darkens slightly deepens the flavor and adds richness to the soup. It’s a small step that makes a big difference.
Substitutions and variations
My favorite way to serve this dish is with the lemon basil ricotta on top, next to a hunk of crusty bread (or a sriracha apple grilled cheese )! If you really want to mix things up, here are some substitutions and variations you can make:
- Optional toppings: I like adding chili flakes, parmesan cheese, and fresh basil leaves on top. Parsley works well, too!
- Veggie boost: Add some carrots and celery alongside the onions to boost the vegetable content. Any other veggies you’d like to throw in work well, too – mushrooms or peppers are complementary.
- Pasta: Orzo, rice, or a short pasta can make this chicken tomato soup more filling.
- Croutons: Grilled cheese croutons make this extra fun!
Store leftovers
Once it’s cooled to room temperature, transfer the soup to a covered container. Store it in your fridge for 3-4 days or freezer for up to 3 months. Thaw in the fridge overnight a day before you wish to enjoy it.
Chicken Tomato Soup Recipe
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Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 small onion (finely minced)
- ▢ 3 cloves garlic (finely minced)
- ▢ 2 tablespoons tomato paste
- ▢ 4 cups chicken broth
- ▢ 1 15 ounce can fire-roasted tomatoes (see notes)
- ▢ 4 ounces cream cheese (cut into small cubes – see notes)
- ▢ 1 tablespoon Italian seasoning
- ▢ ½ teaspoon EACH: salt and pepper (see notes)
- ▢ 2 cups cooked chicken (see notes)
- ▢ 1 can white beans (drained and rinsed)
- ▢ Optional toppings: basil, parmesan cheese, chili flakes, and olive oil
Lemon Basil Ricotta
- ▢ 1 cup ricotta cheese
- ▢ ½ cup minced basil
- ▢ 1 lemon (zest and juice)
- ▢ 1 small garlic clove (minced)
- ▢ Salt and pepper (to taste)
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion and saute until it’s translucent, about 3 minutes. Add the garlic and tomato paste and saute for another 2 minutes, until the tomato paste begins to darken and smell sweet. 2 tablespoons olive oil, 1 small onion, 3 cloves garlic, 2 tablespoons tomato paste
- Add the chicken broth, tomatoes, cream cheese, Italian seasoning, salt, and pepper to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer while you make the ricotta. 4 cups chicken broth, 1 15 ounce can fire-roasted tomatoes, 4 ounces cream cheese, 1 tablespoon Italian seasoning, ½ teaspoon EACH: salt and pepper
- In a medium-sized bowl, add the ricotta, basil, lemon zest and juice, and garlic. Season to taste with salt and pepper. 1 cup ricotta cheese, ½ cup minced basil, 1 lemon, 1 small garlic clove, Salt and pepper
- Whisk the soup until all the cream cheese has melted and it is creamy – this can take a few minutes. Add the cooked chicken and white beans and let them warm through. Serve the soup topped with the ricotta and any or all of the optional toppings. 2 cups cooked chicken, 1 can white beans, Optional toppings: basil, parmesan cheese, chili flakes, and olive oil
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Chicken Tomato Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small onion , finely minced
- 3 cloves garlic , finely minced
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 15 ounce can fire-roasted tomatoes , see notes
- 4 ounces cream cheese , cut into small cubes - see notes
- 1 tablespoon Italian seasoning
- ½ teaspoon EACH: salt and pepper , see notes
- 2 cups cooked chicken , see notes
- 1 can white beans , drained and rinsed
- Optional toppings: basil, parmesan cheese, chili flakes, and olive oil
Lemon Basil Ricotta
- 1 cup ricotta cheese
- ½ cup minced basil
- 1 lemon , zest and juice
- 1 small garlic clove , minced
- Salt and pepper , to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion and saute until it’s translucent, about 3 minutes. Add the garlic and tomato paste and saute for another 2 minutes, until the tomato paste begins to darken and smell sweet. 2 tablespoons olive oil, 1 small onion, 3 cloves garlic, 2 tablespoons tomato paste
- Add the chicken broth, tomatoes, cream cheese, Italian seasoning, salt, and pepper to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer while you make the ricotta. 4 cups chicken broth, 1 15 ounce can fire-roasted tomatoes, 4 ounces cream cheese, 1 tablespoon Italian seasoning, ½ teaspoon EACH: salt and pepper
- In a medium-sized bowl, add the ricotta, basil, lemon zest and juice, and garlic. Season to taste with salt and pepper. 1 cup ricotta cheese, ½ cup minced basil, 1 lemon, 1 small garlic clove, Salt and pepper
- Whisk the soup until all the cream cheese has melted and it is creamy - this can take a few minutes. Add the cooked chicken and white beans and let them warm through. Serve the soup topped with the ricotta and any or all of the optional toppings. 2 cups cooked chicken, 1 can white beans, Optional toppings: basil, parmesan cheese, chili flakes, and olive oil
