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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.
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2
Coat the bottom of a large soup pot with olive oil and place over medium-high heat.
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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.
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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.
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5
Add bay leaves, cumin, sweet paprika and spicy paprika. Cook until fragrant, about 1 minute.
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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.
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7
Allow mixture to cool slightly. Remove bay leaves.
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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.
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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.
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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.
