Tomato and chicken soup, with mozzarella and basil toasties

Prep time
Cook time

We’ve given this classic comforting combo a worthy update.


  • 4-5 salad tomatoes, quartered
  • ½ punnet (250g) cherry tomatoes
  • 2 red onions, quartered
  • 4 garlic cloves, sliced
  • 2 Tbsp (30ml) brown sugar
  • Handful of each fresh coriander and basil
  • ¼ cup (60ml) olive oil
  • 2 Tbsp (30ml) butter
  • 1 can (400ml) tomato puree
  • ½ cup (125ml) chicken stock
  • 1 cup (250ml) cream
  • 2 Tbsp (30ml) freshly chopped coriander
  • Squeeze of fresh lemon juice
  • 4 skinless chicken breast fillets
  • Mozzarella and basil toasties:
  • 8 slices ciabatta bread
  • 2 Tbsp (30ml) basil pesto
  • 1 cup (250ml) grated mozzarella
  • Salt and milled pepper
  • Fresh basil, grated parmesan and pea shoots, to serve


  • Preheat the oven to 180°C.
  • Place the tomatoes, onions and garlic in a deep baking dish. Sprinkle with brown sugar, coriander and basil. Drizzle with some of the olive oil, add butter and season well.
  • Roast for 25-20 minutes or until golden. Cool slightly.
  • Add the mixture into a blender and blitz until smooth.
  • Pour the mixture into a pot, add the tomato puree and stock and simmer for 20 minutes, stirring frequently.
  • Add cream, and freshly chopped coriander and simmer over low heat for another 5 minutes.
  • Season well and add lemon juice.
  • Heat the remaining oil in a large pan and season chicken breasts. Sear for about 6-7 minutes per side until golden. Slice into thick chunks and set aside.
  • Mozzarella and basil toasties:
  • Place ciabatta slices onto a baking tray and spread generously with basil pesto and top with mozzarella cheese. Season and bake for 3-5 minutes until cheese has melted.
  • Ladle soup into bowls and stir through a handful of sliced chicken.
  • Sprinkle over parmesan and garnish with fresh sage, basil or pea shoots. Serve with parmesan and basil toasties.