-
Heat a Dutch oven on medium-high, add butter and olive oil
-
Add carrots, cook 3-4 minutes
-
Add onions, cook 2-3 minutes
-
Add garlic, cook 1 minute
-
Add tomato paste, stir for 1 minute
-
Add crushed tomatoes, tomato sauce, chicken stock, salt, pepper, basil leaves, and sugar.
-
Bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes
-
Using an immersion blender, puree soup until fairly smooth
-
Add goat cheese, stir and cook over very low heat until melted, blend again until smooth. (If adding cream, I would do it here)
-
While soup is cooking prepare the biscuits
-
Preheat oven to 450 and put cast iron skillet inside
-
Combine flour and salt in a bowl and using a pastry cutter, cut in butter and goat cheese until pea size balls form
-
Make a well in the middle of the flour mixture and add buttermilk, stir to combine
-
Remove hot skillet from oven, add a tablespoon of butter, when melted drop 1/4 cup size balls of the batter to the skillet
-
Brush the tops with melted butter
-
Bake until golden brown on top (the instructions said 14 - 16 minutes, but mine took closer to 25 so I think it depends on how big they are)