Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 2 medium carrots, diced (about 1 cup)
  • 1 can (14.5 oz or 410 g) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper (adjust to taste)
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream or coconut cream (for a dairy-free option)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and carrots. Sauté until softened, about 5-7 minutes.
  2. Stir in minced garlic and cook for 1 minute until fragrant. Add smoked paprika, oregano, salt, and black pepper; stir to combine.
  3. Pour in diced tomatoes with juice and chicken broth. Stir well. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a regular blender.
  5. Return the pureed soup to the pot. Stir in shredded chicken and heavy cream. Heat through until warmed, about 5 minutes.
  6. Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh basil if desired.