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"Creamy" Tomato Basil Soup
with oven-roasted chicken and broccoli

Active: 35 Total: 295

We've featured different variations of tomato soup in the past, but our latest version is velvety and rich, thanks to the addition of cashew cream. Paired with tender, roasted chicken and broccoli, it's comfort food you can feel great about.
Smarts: Cashew cream has quickly become a favorite staple in our test kitchen for its endless versatility, so we encourage you to give it a try. If you prefer not to make it, you can make your soup creamy by adding coconut milk in its place (or leave it out altogether for a non-creamy soup).



Cashew Cream:
  • Cashews, raw and unsalted - 1 cup
  • Garlic - 1 clove , peeled
  • Water - 1/2 cup
  • Lemon juice - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Salt - 1/2 tsp
Oven-roasted Chicken and Broccoli:
  • Broccoli - 1 lb , florets
  • Oregano, dried - 1 tsp
  • Salt - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Oil, cooking - 1 Tbsp
"Creamy" Tomato Basil Soup:
  • Onions, medium - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Oil, olive - 1 Tbsp
  • Tomato paste - 1 1/2 Tbsp
  • Basil, dried - 1 tsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 2 cans
  • Tomatoes, sun-dried - 6 , drained (about 1/2 cup, oil-packed preferred)
  • Honey - 1/2 tsp
  • Stock, any type - 2 cups
  • Cashew cream (ingredients listed separately) - 1/3 cup


  1. Soak cashews - Place cashews in a bowl and cover with water. Soak for 4-6 hours, drain well, then proceed with cashew cream. (Can be done up to 5 days ahead)

  2. Make cashew cream - (If prepping right before cooking, get oven heating first.) Place all ingredients for cashew cream in a blender and puree until smooth and creamy. Thin with a bit more water or olive oil if mixture is too thick to blend easily. Taste and season with some additional salt, if desired. (Can be done up to 5 days ahead)

  3. Broccoli / Onions / Garlic (for tomato soup) - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Make seasoning mix - Combine oregano, salt (portion for chicken), garlic powder, and pepper. (Can be done up to 5 days ahead)

  5. Chicken - Slice chicken in half to thin. Coat both sides with seasoning mix and tenderize with a fork.

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  1. Heat oven to 425F / 218C degrees and brush a baking sheet sheet with some cooking oil or coat with cooking spray.

  2. Heat a Dutch oven over medium-high heat. Add olive oil (portion for soup) and then onions to heated oil. Saute until soft, ~3 minutes. Add garlic (portion for soup), tomato paste, basil, and a pinch of salt. Saute for 2 minutes more.

  3. Add diced tomatoes with their juice, sun dried tomatoes, honey, and stock. Cover and bring to a simmer. Reduce heat and simmer gently for 10 minutes to let the flavors come together. Remove from heat, remove the lid, and let soup cool briefly.

  4. While the soup cooks, toss broccoli with cooking oil and season with some salt and pepper. Spread out on half of the baking sheet. Spread chicken out onto the other half of the baking sheet (or use two baking sheets if everything won't fit comfortably on one). Transfer to the oven and roast until chicken is cooked through and broccoli is golden and tender, 12 to 15 minutes (remove the chicken if it finishes before the broccoli).

  5. When soup has cooled slightly, puree with an immersion blender. Stir in cashew cream. If soup seems too thick at this point, stir in some water or additional stock. Season to taste with some salt and pepper if needed.

  6. Ladle soup into bowls and serve with roasted chicken and broccoli on the side. Enjoy!



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