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Low-Fat Fire-Roasted Tomato and Chicken Soup

Rated as 3.6 out of 5 Stars

"A quick, tasty tomato soup, made with fat-free evaporated milk, canned tomatoes, and chicken, is dressed up with seasonings and Parmesan Cheese making a great light lunch or supper. A very useable, easy, delicious treat!"
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26 m servings 182
Original recipe yields 5 servings


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  1. Combine tomatoes, onion, sugar substitute, salt, cloves, ginger, and black pepper in a microwave-safe bowl; cook in microwave on high for 15 minutes. Add evaporated milk and chicken to tomato mixture; cook in microwave until warmed, about 45 seconds.
  2. Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.


  • Cook's Notes:
  • This can be modified to meet any cook's needs. It can be cooked on stove top, the microwave, or a slow cooker.
  • For the slow cooker, I put all ingredients except for the chicken, evaporated milk, and Parmesan cheese in the slow cooker, starting with the chopped onion. Cook for 4 hours on Low. Add shredded chicken and evaporated milk and cook an additional 15 minutes or until re-heated. Ladle into bowls and sprinkle 1 tablespoon grated Parmesan Cheese over surface of soup in each bowl.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 182 calories; 3 22.6 13.9 21 1541 Full nutrition

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Read all reviews 4
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Yummy soup. Love the fire roasted tomatoes. I only used part of the evaporated milk... the rest I used some chicken stock. Forgot to top with parm, but I will with leftovers.

This recipe is not good. I doubled the batch because it sounded good but the milk ended up breaking apart. The ground cloves was WAY too strong and I added a ton of basil and other flavors to gi...

Fast and easy and very tasty!

Good in theory but I would have changed a lot of this if I made it again. The cloves overpower everything so skip them if your not a fan.