One recipe, two soups! Today I’m sharing recipes for my Hearty Blended Chicken Soup and my Hearty Blended Fish Soup. (If you’d like to follow one or the other, click on the previous links). Once in a while I get on the soup train and can’t get enough of the stuff! This recipe makes 22 cups of each soup. It’s a great make-ahead meal for the freezer. The soups have the exact same ingredients, with the exception of the chicken and the fish.
NOTE: The ingredients listed are for BOTH soups. When you’re making the soups, make sure to divide the ingredients in half for each pot – with the exception of the chicken and fish.
Ingredients For The Soups
This soup is jam packed with veggies, it’s super healthy! You’ll need olive oil, onions, garlic, celery, carrots, red peppers, diced tomatoes and tomato sauce; a few potatoes, some oregano and fresh basil leaves.
And for each soup you’ll need 2 pounds of either fish or chicken. I add white wine to the soups as well, but you can substitute with either chicken or veggie broth.
How To Make The Soups
Step 1: Prepare your veggies. I’m very methodical in my cooking and I like to get everything ready before I start. So I chop everything up before hand. I had two bowls and divided up the ingredients into each bowl. For example, this recipe calls for 2 onions, one for each soup. So after chopping the onions, half went into one bowl, half into the other. You get the idea!
Step 2: In two pots, divide the olive oil and heat over medium heat. Add the veggies, stir, cover and sauté for about 15 minutes.
Step 3: While the veggies are sautéing, chop the potatoes, chicken and fish.
Step 4: Add the diced tomatoes, tomato sauce and potatoes. Simmer for about 5 minutes, stirring often because the potatoes tend to stick.
Step 5: Add the oregano and basil, cover and simmer for 30 minutes, stirring often.
Step 6: Add the chicken to one pot, the fish to the other pot. Add 1 cup of wine (or broth) to each pot. Cover and simmer for 45 minutes stirring occasionally.
Step 7: Taste the soup and season with salt and/or pepper if desired. Mine needed some salt. Blend and serve!
Bon Appetit!
This is a bulk recipe for two different soups that use all of the same ingredients – except the chicken and fish. It makes about 22 cups of each soup – I make this every few weeks for the freezer and I always have delicious and healthy soup ready to eat! NOTE: The ingredients are for BOTH soups so divide them appropriately between your pots!
Ingredients
4 tbsp (60 ml) olive oil
2 onions, chopped
8 cloves of garlic, chopped
4 stalks of celery, chopped
4 carrots, peeled and chopped
2 red peppers, chopped
4 cans (796 ml per can) diced tomatoes
800 ml (3 & 1/2 cups) tomato sauce
4 small potatoes, peeled and chopped
1 tsp (1 gram) powdered oregano
8 fresh basil leaves
2 pounds (900 grams) chicken breast, chopped
2 pounds (900 grams) fish, chopped (I use a mix of tilapia and haddock)
2 cups (500 ml) white wine (or broth)
Salt and pepper to taste
Directions
- In two large pots over medium heat, divide and heat the olive oil. Divide and add the onion, garlic, celery, carrots and red pepper. Cover and sauté over low heat for about 15 minutes. Stir often.
- Divide and add the tomatoes, tomato sauce and potatoes. Bring to a simmer for 5 minutes, stirring often.
- Divide and add the oregano and basil. Cover and simmer for 30 minutes, stirring occasionally.
- Add the fish and 1 cup of wine to one pot; add the chicken and 1 cup of wine to the second pot. Cover and simmer for 45 minutes, stirring occasionally.
- Season with salt and/or pepper. Blend if desired and serve.
Recipe Video Instructions
Notes
- You can substitute the white wine with chicken or veggie broth.
- These soups freeze very well, that’s why I make them in bulk. It frees up my time and I always have a go-to meal ready!
This was incredibly helpful. Thank you for sharing such a clear and insightful post!
Thanks Dorothy! ♥ I love those thick soups. I have to use the Vitamix for these soups because I can’t stand biting into tomato seeds lol…my immersion blender isn’t powerful enough to blend them.
Hi Rain, both of these soups look delicious as I am certain they were and enjoyed! This weekend, I made a split pea soup which although a different color had the same thick consistency. Instead of using a blender to puree, I prefer using an immersion blender.