Photo by adamnsvetcooking
adamnsvetcooking's Notes:
Expand1 pound Chicken Breast Ask a question about this ingredient
6 Medium/Large Heirloom Tomatoes Ask a question about this ingredient
4 ounces Goat Cheese Ask a question about this ingredient
1 cup Diced Carrots Ask a question about this ingredient
1 cup Diced Celery Ask a question about this ingredient
1 Large Onion Ask a question about this ingredient
1 cup Chicken Stock (optional depending how thick or thin you like your soup) Ask a question about this ingredient
1/2 cup Fresh Basil (chopped) Ask a question about this ingredient
6 Cloves Garlic (minced) Ask a question about this ingredient
2 Bay Leaves Ask a question about this ingredient
1 tablespoon Cumin Ask a question about this ingredient
1 teaspoon Sweet Hungarian Paprika Ask a question about this ingredient
1/2 teaspoon Spicy Hungarian Paprika Ask a question about this ingredient
Olive oil (to coat pan) Ask a question about this ingredient
Salt and Pepper to taste Ask a question about this ingredient
Pre-heat oven to 425 degrees Fahrenheit. Coat the chicken breasts with salt, pepper and olive oil and place in oven. Roast until done.
Ask a question about this stepCoat the bottom of a large soup pot with olive oil and place over medium-high heat.
Ask a question about this stepWhile oil is heating, dice the onion and place in pot to saute. After about 5 minutes add the garlic and saute for another minute or so.
Ask a question about this stepAdd celery and carrots to the pot and cook for about 5 - 10 minutes or until the vegetables soften. Season with salt and pepper.
Ask a question about this stepAdd bay leaves, cumin, sweet paprika and spicy paprika. Cook until fragrant, about 1 minute.
Ask a question about this stepAdd diced tomatoes (juices and all) along with the basil to the pot. Stir and cook the mixture until the tomatoes change color, about 20 - 40 minutes.
Ask a question about this stepAllow mixture to cool slightly. Remove bay leaves.
Ask a question about this stepUsing either an immersion blender or a traditional blender, puree the mixture until smooth. If you are using a traditional blender, you may need to do this step in batches.
Ask a question about this stepPlace the puree back on the heat. You can thicken the soup here by allowing it to simmer for a bit if you desire.
Ask a question about this stepTo serve, slice the chicken breast thinly and divide among 4 soup bowls. Ladle the soup on top of the chicken. Garnish with goat cheese and basil leaves.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
