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Creamy Tomato Soup with Chicken and Vegetables

This creamy tomato soup is loaded with lean ground chicken, Italian seasonings and ultra-healthy cruciferous vegetables, and is magically low carb, fiber-rich, gluten free and ready in 30 minutes!


gluten free Creamy Tomato And Mixed Vegetable Soup With Italian Chicken Sausage

This Low-Carb Creamy Tomato Soup is Our New Best Friend.

If you’re one of many (SO many!) wonderful people that have been making our Creamy, Tomato-y Tortellini Soup, then you are going to love this creamy tomato soup with chicken and vegetables—a low-carb riff on that carb-laden, surprise smash hit.

Holly and I worked for so, so long to make sure that when we shared our tortellini soup recipe, we felt confident that it was the best tortellini soup the world has ever seen. A luscious, creamy tomato soup, flavored with garlic, kale and sausage—what’s not to love? It gave us so much joy to see you all out there, making what we now refer to as THE SOUP over and over and over again.

creamy tomato and veggie soup with ground chicken on a ladle

Our Favorite Gluten Free Soup.

The only thing that bummed us out about our Creamy Tomato Tortellini or our Creamy Chicken Tortellini Soup, is that there was no way for it to be gluten free. I mean tortellini—there really is no great GF replacement. So, for those of you that felt left out of The Soup 2018, this 2019 version is for you. It has the exact same addictive, creamy tomato flavor, but it’s been tweaked to suit a few more dietary preferences. Instead of tortellini and sausage, this creamy tomato soup is loaded with lean chicken and ultra-healthy cruciferous vegetables, and is magically:

  • Low carb!
  • Fiber-rich!
  • Gluten free!
  • Pork free!
  • Ready in 30 minutes!
Ingredients laid out cauliflower, ground chicken, zucchini, kale, chicken stock, tomatoes, cream

How Do You Make Creamy Tomato Soup?

Knowing how to make the best creamy tomato soup on earth is—we realize now—basically our superpower. And there’s no reason it can’t be yours, too, because making a comforting cream of tomato soup from scratch is really, really easy. It’s weeknight-dinner easy. It’s “I only have 20 minutes to get dinner on the table” easy. All of those savory, cozy tomato soup flavors that you love come from a few simple things:

  1. Sautéed onions. The smell of onions simmering in a hot pan, and that sizzle—it’s how every great meal, including this one, begins.
  2. A handful of classic Italian spices. Think fennel and a dash of dried oregano, rosemary, basil and sage—or just use a sprinkle of Italian seasoning if you’ve got it handy.
  3. Plenty of fresh garlic cloves. Of course.
  4. Stock. Good quality broth brings a lot of savory flavor to any soup you make. We love this brand, but use whichever kind you love.
  5. Tomatoes—the best you can find! We’re calling for canned tomatoes and tomato paste here, since we love to make this soup during the colder months, but feel free use fresh tomatoes for the canned during tomato season.

Simmer that along with some browned, ground chicken and a healthy pour of gorgeous heavy cream you’ve got yourself one killer creamy tomato soup. Just add veggies, and dinner is served!

ground chicken and spices in a soup pot
tomato soup with vegetables in a soup pot
tomato soup with cream and cauliflower , zucchini and kale
Creamy Tomato And Vegetable Soup With Italian Chicken Sausage in a soup pot

Family-Friendly, Gluten-Free, Veggie Soup?

When I tell people how much my kids love soup I almost always get an eye roll. But, really what’s not to love? Flavor-packed and full of nutritious things—chicken! Veggies!—we let them pick out what they want to eat from it and leave the rest. They’ll usually pick out some veggies and leave the chicken, and I call that a win. We lay some low-key dinnertime ground rules, and it seems to help our kids to be a little adventurous about trying new things:

  1. Don’t just say “this looks gross.” You don’t know if you haven’t tried it.
  2. Try one bite of something new without complaining first.
  3. Eat three bites of something that isn’t your “favorite”.
  4. Eat every bite of what we know you love.

So, for this creamy tomato soup with chicken and vegetables, they’ll usually eat all the chicken, all the cauliflower, three bites of the zucchini and one bite of kale. But, sometimes they totally shock me and eat every last bite. What has worked for you when it comes to dinnertime with the kids? How do you help your kids to try new things?

Creamy Tomato And Mixed Vegetable Soup With Italian Chicken Sausage in a bowl with a spoon

Can You Freeze Tomato Soup?

YES! And with everything we've added to this tomato it's the perfect make-ahead meal. Simply remove the soup from the heat right before you’d add the cauliflower or zucchini. Then toss them in raw, and freeze the soup. That way, when you reheat the soup you’re sure to have nice, crisp veggies instead of sad mushy ones.

Tools You'll Need:

Creamy Tomato And Mixed Vegetable Soup With Italian Chicken Sausage in a bowl with a spoon

More Easy, Low-Carb Dinners.

  • These Lasagna-Stuffed Zucchini Boats are sure to satisfy all your cold weather cravings. They are also great if you’re doing the keto diet and need to meal prep for the week!
  • Roasted Chicken Over Cabbage is one of our most-loved recipes. The chicken cooks the cabbage as it roasts, making this one pan dinner as delicious as it is easy.

Low carb creamy tomato soup with mixed vegetables and Italian chicken sausage

Did you make this creamy tomato soup with chicken and vegetables?

We’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.

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Creamy Tomato Soup with Chicken and Vegetables

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  30 min
  • Calories: 367


  • 1 Tbsp olive oil
  • 1 lb ground chicken
  • 1 small yellow onion, chopped
  • 6 garlic cloves, minced
  • 1 Tbsp Italian seasoning
  • 1 tsp fennel seeds
  • 4 cups chicken stock
  • 1 (14 oz) can crushed tomatoes
  • 2 Tbsp tomato paste
  • 1 tsp salt
  • 1 bunch kale, stems removed, roughly chopped
  • 1 small head cauliflower cut into florets
  • 2 small zucchini, sliced
  • 1 cup heavy cream
  • parmesan cheese (optional)
  • 6-8 fresh basil leaves, ribboned
  • 1/4 tsp red pepper flakes (optional)


  1. In a large soup pot over medium-high heat, heat the olive oil until glistening.
  2. Add the chicken, onions, garlic and Italian seasoning and fennel seeds to the pot and and cook, stirring until the meat is browned and onions are soft and translucent, about 5 minutes. Drain off any excessive fat.
  3. Add the chicken stock, crushed tomatoes and tomato paste. Stir until tomato paste is fully incorporated. Bring to a boil, season with salt then simmer for 15 minutes.
  4. Add the kale, cauliflower, zucchini and heavy cream. Simmer for 10 minutes until the cauliflower is tender.
  5. Serve with parmesan cheese, fresh basil and red pepper flakes if desired.

Nutrition Info

  • Per Serving
  • Amount
  • Calories367
  • Protein21 g
  • Carbohydrates21 g
  • Total Fat23 g
  • Dietary Fiber6 g
  • Cholesterol110 mg
  • sodium963 mg
  • Total Sugars5 g

Creamy Tomato Soup with Chicken and Vegetables

Questions & Reviews

Join the discussion below.

  • Dorothy

    can this soup be frozen

    Yes, hope you enjoy!

  • Jonathan

    After the boiling stage, do we simmer covered or uncovered?

    Uncovered. Hope you Enjoy Jonathan!

  • Bethany

    Would ground turkey work?

    Sure! Hope you enjoy Bethany!

  • Karese

    Would collard greens be an ok substitute for kale? Or is it not sturdy enough? Looking forward to making this and want to use some stuff I already have at home!

    That would work just fine. Hope you enjoy Karese!

  • Lydia

    Would it be possible to sub anything for the heavy cream to make it dairy free? great recipe though, can’t wait to make it!

    We haven't tested it, but I would try unsweetened canned coconut cream, or an unsweetened dairy free milk such as soy/hemp/oat or almond. It's only a cup, so it should still taste great!

  • RJ

    This soup is great! A regular rotation in my house. For those who ask (or who may be looking), I sub in canned coconut milk (just using the cream, so refrigerate prior; or, alternatively, only use half to three quarters of the 14oz can depending on how you like your soup consistency) and add in some carrots and black beans since I can't have zucchini. :)

    Thanks Rj! We are so glad you love it!

  • Ashley

    Wow this soup is delicious! And very simple to make. Used spinach instead of kale and it turned out great. Will definitely make again.

    Thanks Ashley, glad you loved it!

  • Jaimee

    I used almond milk instead of cream (with a touch of corn starch for thickness) and it tastes amazing. Perfect option if you want something a little lighter/dairy free. This is my new go-to fall soup! (:

    Thanks Jamie, so happy you loved it!

  • Emmitt

    Made it tonight, positively delicious and really easy. It gets a little pricey with the fennel seeds (though you'll only need to buy these once), heavy cream, and ground chicken (never realized how expensive that stuff is). I opted for lean ground turkey which was quite a bit cheaper and it still tasted great. I imagine coconut cream would add an exciting and dairy-free twist so I can't wait to try it that way next time.

    Thanks Emmitt, we are so happy you enjoyed it!

  • Laurie

    This soup was one of the best I've made in a long time! And just different enough to be really interesting. Thank you so much for this delish recipe

    Oh! I'm so glad you enjoyed it! It's one of our absolute favorites.