Every year my dad plants a garden and we get to enjoy the fresh peppers, cucumbers and tomatoes… all summer long. Right around the middle of August, the tomato crop is so plentiful that we don’t know what to do with all the extra tomatoes. And thus, my soup was born. This soup works very well as a companion to grilled cheese sandwiches or all by itself. Any type of tomatoes will work but I have found that the heirloom variety adds a unique sweetness that can’t be beat. —adamnsvetcooking
Medium/Large Heirloom Tomatoes
Chicken Stock (optional depending how thick or thin you like your soup)
Fresh Basil (chopped)
Cloves Garlic (minced)
Sweet Hungarian Paprika
Spicy Hungarian Paprika
Olive oil (to coat pan)
Salt and Pepper to taste
- Pre-heat oven to 425 degrees Fahrenheit. Coat the chicken breasts with salt, pepper and olive oil and place in oven. Roast until done.
- Coat the bottom of a large soup pot with olive oil and place over medium-high heat.
- 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.
- Add celery and carrots to the pot and cook for about 5 – 10 minutes or until the vegetables soften. Season with salt and pepper.
- Add bay leaves, cumin, sweet paprika and spicy paprika. Cook until fragrant, about 1 minute.
- 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.
- Allow mixture to cool slightly. Remove bay leaves.
- 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.
- Place the puree back on the heat. You can thicken the soup here by allowing it to simmer for a bit if you desire.
- 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.