Creamy Tomato Soup with Chicken and Vegetables



  • 1 tbsp Olive oil
  • 1 lb Ground chicken
  • 1 Small yellow onion, chopped
  • 6 Garlic cloves, minced
  • 1 tbsp Italian seasoning(msala)
  • 1 tsp Fennel seeds(sonf)
  • 4 cups Chicken stock(yakhni)
  • 1 (14 oz) can Crushed tomatoes
  • 2 tbsp Tomato paste
  • 1 tsp Salt
  • 1 bunch Kale(bnd gobi), stems removed, roughly chopped
  • 1 Small head cauliflower cut into florets(flower)
  • 2 Small zucchini(ghea tori), sliced
  • 1 cup Heavy cream
  • Parmesan cheese (optional)
  • 6-8 Fresh basil(tulsi or naiazboo) leaves
  • 1/4 tsp Red pepper flakes (optional)


  1. In a large soup pot over medium-high heat, heat the olive oil until glistening.
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  3. Add the chicken, onions, garlic and Italian seasoning and fennel seeds(sonf) to the pot and and cook, stirring until the meat is browned and onions are soft , about 5 minutes. Drain off any excessive fat.
  4. Add the chicken stock, crushed tomatoes and tomato paste. Stir until tomato paste is fully incorporated. Bring to a boil, season with salt then simmer for 15 minutes.
  5. Add the kale(bnd gobi), cauliflower, zucchini(ghea tori) and heavy cream. Simmer for 10 minutes until the cauliflower is tender.
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  7. Serve with parmesan cheese, fresh basil and red pepper flakes if desired.

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