Loaded Tomato Soup


  • 1 tablespoon olive oil
  • 1 pound ground chicke
  • 1 small yellow onion, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon fennel seeds
  • 4 cups chicken stock
  • 1 (14 ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 bunch kale, stems removed, roughly chopped
  • 1 small cauliflower head, cut into florets
  • 2 small zucchinis, sliced
  • 1 cup heavy cream
  • 6-8 fresh basil leaves, ribboned
  • parmesan cheese, optional, to taste
  • 1/4 teaspoon red pepper flakes, optional


  1. In a large soup pot over medium-high heat, heat the olive oil until it glistens.
  2. Add the chicken, the onions, the garlic, the Italian seasoning, and the fennel seeds to the pot and cook, stirring until the meat is browned and the onions are soft and translucent, about 5 minutes. Drain off any excessive fat.
  3. Add the chicken stock, the crushed tomatoes, and the tomato paste, stirring until the tomato paste is fully incorporated.
  4. Bring the soup to a boil, season it with the salt, and simmer for 15 minutes.
  5. Add the kale, the cauliflower, the zucchini, and the heavy cream and simmer until the cauliflower is tender, about 10 minutes.
  6. Serve with the parmesan cheese, the fresh basil, and the red pepper flakes.

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