Creamy Sun Dried Tomato Chicken Soup Recipe

Sun-dried tomato chicken soup is a rich, cozy, Italian-inspired soup made with tender chicken, tangy tomatoes, savory herbs, and a creamy tomato broth. It is hearty enough for dinner, simple enough for a weeknight, and full of the kind of comforting flavor that makes you want to go back for another bowl.

The backstory

I have always loved tomato soup, but sometimes a simple bowl needs a little more substance. This creamy chicken tomato soup came from that craving: something familiar, soothing, and tomato-forward, but with enough protein and richness to make it feel like a complete meal. Chicken adds heartiness, cream cheese gives the broth its velvety texture, and sun-dried tomatoes bring a deep, slightly sweet, tangy flavor that makes the whole pot taste special.

This is the kind of soup that feels restaurant-worthy without being complicated. Everything cooks in one pot, the ingredients are easy to find, and the finished soup has cozy Italian-style flavor in every spoonful.

xoxo Kori

This creamy tomato soup is a must-make

This sun-dried tomato chicken soup is a recipe you will want to keep in your regular dinner rotation. It is flavorful, filling, and easy to customize based on what you have in the kitchen.

• One-pot recipe: Everything simmers together in one soup pot for easy cooking and cleanup.
• Hearty and satisfying: Chicken makes this creamy tomato soup filling enough for a full meal.
• Big tomato flavor: Diced tomatoes, tomato paste, and sun-dried tomatoes create a bold, savory broth.
• Flexible ingredients: Use chicken thighs, chicken breasts, or rotisserie chicken depending on your schedule.
• Diet-friendly options: It can be adapted for lower fat, dairy free, vegetarian, or gluten free needs when using the appropriate swaps.

This is my cozy weeknight shortcut to an Italian-style café dinner: creamy, savory, tomato-rich, and deeply satisfying.

Let’s talk texture and flavor

This creamy tomato chicken soup has a silky broth with just the right balance of tang and richness. The sun-dried tomatoes add concentrated tomato flavor and a pleasant little chew, while the tomato paste gives the broth depth and body. Cream cheese melts into the soup, making it smooth and comforting without requiring a complicated sauce or roux.

The chicken stays tender as it simmers in the broth, and parmesan cheese adds a salty, nutty finish. The result is savory, creamy, slightly tangy, and hearty without feeling heavy. It is the kind of soup that tastes even better once all the flavors have had a few minutes to come together.

What you’ll need

Here are the main ingredients you will need to make this creamy sun-dried tomato chicken soup:

• Chicken: Boneless, skinless chicken thighs are juicy and tender. Boneless skinless chicken breasts or shredded rotisserie chicken also work well.
• Broth: Chicken broth or chicken stock forms the base of the soup. Low-sodium broth is a good choice if you prefer to control the salt level.
• Tomatoes: Canned diced tomatoes, tomato paste, and chopped sun-dried tomatoes create layers of tomato flavor.
• Cream cheese: Soft cream cheese gives the broth its creamy, smooth texture.
• Cream of mushroom soup: This pantry shortcut adds body and savory flavor. Use canned or homemade, and choose gluten free, low sodium, or lower fat if needed.
• Parmesan cheese: Parmesan adds a salty, nutty finish that pairs beautifully with the tomato broth.
• Vegetables: Onion and garlic build a simple but flavorful base.
• Seasonings: Italian seasoning, bay leaf, salt, and black pepper bring the soup together.
• Optional sugar: A small amount of sugar or sugar substitute can help balance the natural acidity of the tomatoes.
• Garnish: Extra parmesan, fresh basil, or green onion adds freshness and color to each bowl.

Customize it your way

This chicken and tomato soup is easy to adjust. Try one of these simple variations:

• Use shredded rotisserie chicken for a quicker version. Add it near the end so it only needs to warm through.
• Add red pepper flakes if you like a little heat.
• Swap sun-dried tomatoes for roasted red peppers for a sweeter, milder flavor.
• Stir in cooked pasta or rice if you want a more filling soup.
• Add fresh spinach near the end of cooking for extra color and texture.

Flexible dietary swaps

Use these adjustments to make sun-dried tomato chicken soup fit your needs:

• Dairy free: Replace cream cheese with coconut milk or dairy free cream cheese. Use nutritional yeast instead of parmesan if desired.
• Lower fat: Use boneless skinless chicken breasts, reduced fat or fat free cream cheese, a lower fat cream of mushroom soup, and less parmesan.
• Vegetarian: Use vegetable broth instead of chicken broth and replace the chicken with tofu or chickpeas.
• Gluten free: Make sure the cream of mushroom soup and broth are labeled gluten free.

How to make this chicken and tomato soup

Making this creamy tomato chicken soup is simple and straightforward:

Sauté

Warm olive oil in a soup pot over medium-high heat. Add the onion and cook until tender, then stir in the garlic and cook briefly until fragrant.

Simmer

Add the chicken, broth, diced tomatoes, cream of mushroom soup, tomato paste, sun-dried tomatoes, Italian seasoning, bay leaf, and optional sugar. Stir, cover, and simmer gently until the chicken is cooked through.

Finish

Remove the bay leaf. Whisk the softened cream cheese with a few ladles of hot broth until smooth, then stir it back into the soup. Season with salt and pepper and finish with parmesan.

How to serve it

Sun-dried tomato soup with chicken is hearty enough to serve on its own, but it also pairs well with simple sides. Try it:

• With a crisp Caesar salad or Italian salad
• Alongside crusty bread for dipping
• Garnished with fresh basil and extra parmesan
• Served in small bread bowls for a cozy gathering
• With a simple green salad for a lighter meal

Kori’s tips

• Make sure the cream cheese is very soft before adding it to the soup. Slightly warm cream cheese blends more smoothly.
• For the creamiest texture, whisk the cream cheese with hot broth in a separate bowl before stirring it into the pot.
• Let the soup simmer gently with the lid on so the tomato flavor has time to deepen.
• If the soup tastes too acidic, add a small pinch of sugar or a tiny pinch of baking soda and taste again.
• For a shortcut version, use rotisserie chicken and reduce the simmering time as needed.

Let the soup cool, then transfer it to an airtight container. Refrigerate for up to 4 days.

Yes. Freeze the soup in freezer-safe containers for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Reheat gently on the stovetop over low heat, stirring often, until warmed through. You can also microwave it in short intervals, stirring between each one.

Use very soft cream cheese and whisk it with hot broth in a bowl before adding it to the soup. This helps it melt evenly into the tomato broth.

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If you tried this creamy sun-dried tomato chicken soup, I would love to hear how it turned out. A rating and a quick comment help others know what to expect and make it easier for more home cooks to find the recipe.

Sun-Dried Tomato Soup with Chicken

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