Food & Drink

Tomato, Basil + Parmesan Soup with Crispy Roast Chicken

Serves 4

Prep Time: 10 minutes

Cooking Time: 50 minutes

1 tablespoon olive oil
2 cloves garlic, minced
1 brown onion, diced
1 can tinned tomatoes
6 fresh tomatoes, chopped
500ml Standard Market Chicken Stock 500ml water
2 cubes Divella Chicken Stock Cubes
1 cup pouring cream
1 cup parmesan cheese
1 tablespoon tomato paste
1 teaspoon nutmeg
Salt + Pepper to taste

8 chicken thigh fillets, leave whole
2 tablespoons olive oil
2 tablespoons Simply Organic All Purpose Seasoning


In a large pot over a low to medium heat, add olive oil, garlic and onion. Fry off until fragrant, sautéing for approx. 2 minutes.


Add the remaining ingredients to the pot and stir through.

Bring to the boil over medium heat and then reduce to a simmer for at least 30 minutes.


Take the soup off the heat. Season with Salt + Pepper and then using a stick blender, blend until smooth.


Preheat oven to 190 deg celsius. Lay the chicken on a oven proof pan and coat with olive oil. Then sprinkle an even layer of the seasoning over the chicken. Add to the preheated oven for approx. 45 minutes until lovely and crispy on top.


Dish soup into 4 bowls, slice the crispy chicken and add to the centre of each bowl


Garnish with fresh basil and parmesan Serve with fresh warm rolls from Flour to dip into this beautiful dish….