Creamy Chicken Tomato Soup

This Creamy Tomato Soup is a cozy classic with a wholesome twist—rich, velvety, and bursting with the natural sweetness of roasted tomatoes and herbs. Made with simple, nourishing ingredients and blended to smooth perfection, it’s the ultimate comfort food without the heaviness. This soup is easy to prep and even better the next day.

Ingredients:

• 1 1/2 lb chicken breast

• 2 zucchini

• 1 onion

• 2 cups carrot

• 1 teaspoon garlic powder

• 2 teaspoons salt

• 2 teaspoons Italian seasoning

• 2 tablespoons tomato paste

• 2 (15 oz) cans diced tomato

• 1 (10 oz) package chopped spinach

• 1 (10 oz) bag riced cauliflower

• 1 (28 oz) can crushed tomato

• 1 handful fresh basil

• 1 cup cottage cheese blended

Optional Topping

• 1 handful fresh basil

• Greek yogurt

• sprinkle parmesan cheese

Directions:

1. Add chicken, veggies, seasonings, tomato paste diced tomatoes, and spinach to Crock/Instant pot. For the Crockpot, cover and cook on high for 4 hours, or low 8 hours. For the Instant-pot: Set the pressure cooker to manual high pressure and cook for 15 minutes, making sure the steam valve is closed. Let pressure release naturally for 15 minutes. Remove chicken and shred with two forks. Add your shredded chicken back into the Crock/Instant pot.

2. Add steamed cauliflower (I microwave a 12 oz bag of frozen cauliflower as directed), crushed tomatoes, basil, and cottage cheese into your blender. Blend until smooth. Pour mixture from the blender into the Crock/Instant pot.. Stir to combine. Top each bowl with parmesan, and some fresh basil if desired. Enjoy!

Serves 8