Cheesy Tomato Soup with Chicken and Rosemary

October 19, 2012
Author Notes

This is a rainy day comfort soup that I improvised from leftovers and typical pantry items. I considered calling this "Optimist Soup," because the day I came up with the recipe I was feeling rather pessimistic about the barren appearance of my pantry. The spark of creativity that clearly descended upon me from the heavens :) taught me that gratitude and optimism are always more worthwhile than a grumbling spirit. This is a two-part recipe, so read ahead! —fridgehunter

  • Serves 4 with plenty left over
  • The Soupy Part
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 3-4 cloves garlic, minced
  • 1 carrot, chopped
  • 1 quart chicken stock
  • 1/2 pound chicken breast, cooked and cubed
  • 1 tablespoon rosemary
  • 1/2 teaspoon crushed red pepper
  • salt and pepper
  • The Cheesy Part
  • 4 tablespoons butter (half a stick)
  • 4 tablespoons flour
  • 3 1/2 cups milk
  • 2 cups shredded sharp cheddar
In This Recipe
  1. The Soupy Part
  2. In a stock pot, heat the EVOO to medium-high and sautee onions, garlic, and carrot until onions are soft (3-5 minutes).
  3. Add all other ingredients, bring to a boil and cook until pasta is a little firmer than al dente. Turn heat to low.
  1. The Cheesy Part
  2. In a separate saucepan, melt butter and stir in flour at medium heat until silky smooth.
  3. Add milk and stir until flour mixture dissolves.
  4. Add cheese and turn up the heat slightly. Stir frequently until cheese is melted and sauce has thickened.
  5. Pour cheese mixture into soup, turn heat up slightly and combine. When soup and sauce are thoroughly mixed and soup is at a desired thickness, remove from heat and serve.

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