Tomato Bisque With Fresh Goat Cheese

5.0(842)

A classic crumbler like Vermont Creamery’s fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving the occasional lemony crumb.

by Suzanne Lenzer

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Dinner, Lunch, Main Course

Servings

4 servings

Total time

45 min

Calories / serving

203 kcal

Ingredients (10)

serves

2 tablespoons olive oilolive-oil
1 tablespoon minced garlicgarlic
1 tablespoon grated gingerginger
1 cup diced oniononion
1 28-ounce can crushed Italian plum tomatoestomato
1 tablespoon sugarsugar
1 tablespoon fine sea salt, or to taste
1/2 teaspoon red chile flakes, more to taste
Pinch of cayenne pepperpepper
4 ounces good-quality fresh goat cheese, such as Vermont Creamery

Instructions (2 steps)

01Put oil in a large saucepan over medium-high heat. When it shimmers, add garlic and ginger and sauté until just fragrant, 1 to 2 minutes. Add onion and continue cooking until soft and translucent, about 5 minutes.
02Add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. Using an immersion blender, purée soup until smooth. Add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. Ladle into bowls and serve.

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Rich recipe — supports nutrition-aware planning.