Tomato Soup with Chicken, Sheep Cheese and Avocado

5 from 2 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Soup
Cuisine European
Servings4 people


  • 250 g chicken breast fillet (s)
  • 2 tablespoons oil
  • 500 ml chicken broth
  • 1 onion (s)
  • 2 cloves garlic)
  • 400 g tomato (s), canned or fresh, peeled
  • 4 stalks celery
  • 1 bunch spring onion (s)
  • 2 small carrots
  • 1 handful green beans
  • 1 handful cauliflower
  • 200 g sheep cheese
  • 1 avocado (s)
  • 1 some parsley, fresh or dried
  • 0.5 teaspoon ½ pepper
  • 1 teaspoon salt
  • 2 teaspoons paprika powder, (hot)
  • 5 tablespoon lime juice
  • 1 piece (s) baguette (s), or wheat flour tortillas as a side dish


  • In a large saucepan, sauté the roughly chopped onions and garlic. Peel the celery stalks, cut them into pieces and add them to the pot.
  • Cut the spring onions into rings, coarsely chop the beans, shred the cauliflower into small florets, peel the carrots and cut into slices.
  • Put everything in the pot. Pour in the chicken stock and simmer for about 10-15 minutes. If frozen soup vegetables are used, simply thaw them briefly under hot water and then put them in the pot.
  • While the vegetables are simmering, cut the chicken breast fillets into strips and fry them in a pan with a little oil, pepper and salt. Set aside and let cool.
  • After 10-15 minutes, add the tomatoes to the soup pot. Cut the sheep`s cheese into pieces and add it as well.
  • Puree everything with the hand blender until there are no more pieces. Season to taste with pepper, salt, paprika powder and lime juice.
  • Cut the fried chicken breast fillet strips into small pieces and add to the soup.
  • Core, peel and mash the avocado with a fork. Season to taste with a little pepper, salt and a dash of lime juice.
  • Arrange the soup in the plate, place a spoonful of avocado dip in the middle. Sprinkle with some fresh parsley.
  • Serve wheat flour tortillas or baguette as a side dish if required.
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