Yay! It’s soup season! The air has a bit of a chill in it, and tonight we had a lovely rainstorm. The neighbors have decorated their homes for fall and there have been lots of homecoming games and dances this last week in our community. Warm, comforting, nourishing soups really hit the spot during these fall evenings.
A soup that we have been enjoying is this Italian Chicken and Vegetable Soup. I love that it is packed full of nutrition and flavor. We all loved that it was super creamy, and only I knew the secret: blended up cauliflower and gelatin give this soup its creamy texture, not whipping cream. This means a lot less fat and fewer calories. But I promise: this soup is so, so delicious!
I hope you get the chance to make this comforting, yummy soup really soon. I think you’re gonna love it!
Creamy Italian Chicken and Vegetable Soup
Ingredients
- 1 10 oz bag frozen small-cut seasoning blend (onions and peppers)
- 6 garlic cloves, minced
- 1 quart fat-free chicken broth
- 2 T dried parsley flakes
- 1 ½ T dried basil
- 2 t salt
- 1 t black pepper
- 2 14.5 oz can crushed tomatoes
- 1 8 oz can tomato paste
- 1 8 oz can tomato sauce
- 1 12 oz bag frozen cauliflower florets
- 7 C just of the boil water
- 3 C frozen died okra
- 4 T gelatin (unflavored)
- 3 T extra-virgin coconut oil
- 2 C cooked and shredded chicken (white or dark meat)
- Parmesan cheese for garnish optional
- Fresh basil for garnish optional
Instructions
- Spray a large soup pot with non-stick cooking spray, and heat over medium-high heat until hot. Add the seasoning blend and garlic, and sauté until the veggies thaw and begin to tenderize. Add the chicken broth, seasonings, diced tomatoes, tomato paste, and tomato sauce and let simmer.
- While the soup is simmering, put the frozen cauliflower florets in a blender with 3 cups of the boiled water and puree until very smooth. Add the blended cauliflower to the soup pot.
- Put the frozen okra in the blender with the remaining 4 cups boiling water, the gelatin, and coconut oil. Blend well until completely smooth. Add this and the shredded chicken to the the pot and simmer for another 15-20 minutes. The longer you simmer, the less you will notice any signs of okra.
- Top with Parmesan cheese and chiffonade fresh basil if desired.
What would go great with this soup? Try one of these recipes:
Stuffed Italian Meat and Cheese Stuffed Bread
