Loaded Creamy Tomato Basil Soup

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This Loaded Creamy Tomato Basil Soup has it all. The comfort of a classic creamy tomato soup loaded with veggies, chicken and noodles complete with fresh basil and parmesan cheese. Loaded is an understatement and to call it a soup might be a stretch. It’s filling, comforting and a family favorite.

Can’t get enough of soup season? We cant either! The best part of soups is that the options are endless. Tomato? Chicken Noodle? A good veggie soup? Soups could be on the menu all winter long.

This soup is really a combination of them all. A creamy tomato basil base filled with chicken, loaded with veggies and finished with shell noodles, makes for a family and crowd favorite. It’s so packed it’s almost boarder line stew or casserole. Which is how we prefer our soups.

If you are looking for a soup that checks all the boxes this is it!

Compliment the dish with my favorite breadsticks! Recipe is from Tastesbetterfromscratch.com and we make them more than I care to admit. They are perfect for just about any Italian dish including this soup.

How to Make Loaded Creamy Tomato Basil Soup

Ingredients

2 Tablespoons Olive Oil (divided)

2 Tablespoons Butter

1 lb Chicken Breast cut into bite size pieces

3 Medium Carrots diced

4 Stalks of Celery diced

4 Garlic Cloves minced

1/4 Cup Flour

7 Cups Chicken Broth

1 – 28oz Crushed Tomatoes

2 Bay Leaves

1 tsp of: dried parsley, dried oregano and Salt

Pepper to taste

12 Oz Shell Pasta

1/4 Cup Chiffonade Basil

1/2 Cup Heavy Cream (more or less depending on how creamy you want it)

1 Cup Freshly grated Parmesan Cheese, more for topping if desired

Instructions

1. Heat a large dutch oven (or other soup pot) over medium heat and add 1 tbsp of olive oil.
2. Add diced chicken and cook until browned and cooked all the way through. Transfer to a plate and set aside.

3. In the now empty pot add the other 1 tbsp of olive oil and 2 tbsp of butter.

4. Once butter is melted, add in diced onions and sauté until soft and translucent. About 5 Minutes

5. Add in diced carrots and celery and continue to cook until they begin to soften. Another 2-3 Minutes

6. Add in minced garlic and let cook for 30 seconds or until fragrant.

7. Add in the 1/4 cup flour and mix really well. it will be thick. Cook for another 1-2 min stirring occasionally so the flour doesn’t burn.

8. Slowly add in 7 cups of chicken broth. Make sure to stir while adding.

9, Add in all the seasoning, cooked chicken and noddles then bring to a boil. About 10-12 min. Be sure to check the noodles so they are not over cooked.

Add in more chicken broth if you would like to thin it out some more.

*Prepare the basil leaves

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10. Once noodles are cooked all the way thorough, add in the fresh basil.

11. Slowly pour in the heavy cream, stirring to incorporate.

12. Remove from heat and fold in the parmesan cheese.

13. Serve Warm. Keep any left overs in an air tight container in the refrigerator for 2-3 days.

Other Soup Recipes

Warm up this winter with a few other soup ideas:

Homemade Chili

Chicken Noodle Soup

Add Bread:

Add a fresh loaf of sourdough bread to all of your soups. You can learn how to make a sourdough starter and your very own loaves of bread to WOW your family.

Pin for Later!

Would love to see if you made this recipe! Tag me in your posts on instagram @dirt.dough or leave a comment below.

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