As a little girl, my mother usually made soup almost every weekend in Ghana. We would usually have her soup with a fufu, a local starchy dough made from boiled plantain and cassava, and eaten by the people in Ghana. If we were sick, she would make light soup (also known as pepper soup). My all-time favorite soups were either peanut butter soup or palmnut soup which I am going to have to share one of these days.
I still make some of these soups every now and then but if you’re looking for a quick and easy soup that is rich and tasty then you should try my creamy tomato mushroom chicken soup. It is great on cold nights and also nice to have on hot days.
All you need are a few key ingredients. So without further ado, here is the recipe and video.
Prep Time Cook Time Total Time
5 mins 25 mins 30 mins
- 2 tbsp oil (olive oil or avocado oil)
- 1/4 onion, chopped
- 1 tbsp paprika
- 3 cloves garlic, minced
- 1 roma tomato, chopped
- 1-2 cups baby bella mushrooms
- 3-4 cups chicken broth
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tbsp parsley & 1 tbsp dill
- 2 chicken breasts, cooked and diced (or shredded)
- 1 spring onion, chopped
- 1/2 cup cilantro
- Salt and pepper to taste
Wash your vegetables and prep your ingredients.
Chop the onions, tomato, spring onion, cilantro, and cooked chicken.
Slice your mushrooms. If you buy already chopped mushrooms, this can you save a little time.
In a large pot, add the oil. When hot, add your onions, paprika and minced garlic.
Add your tomato and mushrooms. Cover and simmer for 5 minutes.
Pour your chicken broth and heavy cream. You can also use vegetarian broth and opt out of adding chicken to the soup. Blend until lightly creamy.
Add rest of ingredients. Simmer and cook for 20 minutes.