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Bruschetta Soup
and side salad with chicken

Active: 35 min Total: 35 min

Inspired by Italian bruschetta, this fresh, vegetable packed soup is colorful and fast. Enjoy an easy and hearty side salad with chicken to round out the meal.

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Ingredients

Servings:
4
Metric
Lemon-Herb Vinaigrette:
  • Lemon juice - 1 Tbsp
  • Garlic powder - 1/4 tsp
  • Oregano, dried - 1/4 tsp
  • Honey - 1 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
House Salad with Chicken:
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Italian seasoning - 1 tsp
  • Lettuce, romaine - 2 hearts, chopped
  • Tomatoes, cherry or grape - 1 cup, halved
  • Black olives, sliced (2.25 oz / 63 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
Bruschetta Soup:
  • Onions, medium red - 1/2, diced
  • Carrots - 8 oz, diced
  • Zucchini - 1 lb, diced
  • Garlic - 4 cloves, chopped
  • Oil, cooking - 1 Tbsp
  • Basil, dried - 2 tsp
  • Tomato paste - 2 Tbsp
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Stock, any type - 3 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Carrots / Zucchini / Garlic - Prep as directed. Store onions and carrots in one container. Store zucchini and garlic in their own containers. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Double if making Wednesday’s meal. Whisk together lemon juice, garlic powder, oregano, honey, and mustard. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
  3. Chicken - Chop chicken into bite-sized pieces. Season with Italian seasoning and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
  4. Lettuce / Tomatoes / Olives - Prep as directed and combine.

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Make

  1. Heat a Dutch oven with cooking oil over medium-heat. Add chicken and saute until chicken is golden brown and cooked through, 5 to 7 minutes. Set chicken aside and allow to cool slightly before adding it to the salad. Return Dutch oven to heat.
  2. Add cooking oil (portion for soup) to Dutch oven and then onions and carrots and saute until soft, 3 to 4 minutes.
  3. Add garlic, dried basil, and tomato paste and saute for 1 minute more. Add diced tomatoes (including liquid), zucchini, and stock. Cover soup and simmer until zucchini is tender, ~10 minutes.
  4. While soup simmers, toss lettuce, tomatoes, olives, and chicken with half the vinaigrette (reserve half if doubled).
  5. Taste soup and season with some salt and pepper.
  6. Serve soup with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (122)
Gluten-free (9)
Paleo (8)
Vegetarian (15)

54 reviews

Ran the immersion blender in the soup for a nice consistency. Yummy!

By: Caroline
Posted: Apr 21, 2018
Diet: Vegetarian
0 Helpful

Was really good- loved having tomato sauce for 2 meals

By: Becky
Posted: Mar 26, 2018
Diet: Original
0 Helpful

Simple, easy, plenty of leftovers for another dinner and lunches. Substituted asparagus for salad.

By: K
Posted: Mar 26, 2018
Diet: Original
0 Helpful

Dreaded this meal because 4yo won’t eat tomato anything or lettuce and substitutions are challenging, plus seems so hard compared to a jar of sauce from store. However, husband loved it and it did taste better than pre-made jar.

By: Shawn
Posted: Mar 26, 2018
Diet: Original
0 Helpful

Made this with Quorn chicken to keep it vegetarian (the bruschetta soup just wasn't speaking to me in the same way). Very delicious!

By: elyssa
Posted: Mar 22, 2018
Diet: Original
0 Helpful

This was delicious and much easier than my usual fried chicken parm. I served it with garlic & lemon roasted broccolini.

By: Jennifer
Posted: Mar 22, 2018
Diet: Gluten-free
0 Helpful