Not Your Everyday Creamy Tomato Soup

1. 1

   Pre-heat oven to 425 degrees Fahrenheit. Coat the chicken breasts with salt, pepper and olive oil and place in oven. Roast until done.

2. 2

   Coat the bottom of a large soup pot with olive oil and place over medium-high heat.

3. 3

   While 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.

4. 4

   Add celery and carrots to the pot and cook for about 5 - 10 minutes or until the vegetables soften. Season with salt and pepper.

5. 5

   Add bay leaves, cumin, sweet paprika and spicy paprika. Cook until fragrant, about 1 minute.

6. 6

   Add 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.

7. 7

   Allow mixture to cool slightly. Remove bay leaves.

8. 8

   Using 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.

9. 9

   Place the puree back on the heat. You can thicken the soup here by allowing it to simmer for a bit if you desire.

10. 10

    To 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.

* Per serving · 4 servings · Values may vary.