Tomato Bisque With Fresh Goat Cheese

By Suzanne Lenzer

Tomato Bisque With Fresh Goat Cheese
Evan Sung for The New York Times
Total Time
45 minutes
Rating
5(835)
Comments
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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.

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 1tablespoon minced garlic
  • 1tablespoon grated ginger
  • 1cup diced onion
  • 128-ounce can crushed Italian plum tomatoes
  • 1tablespoon sugar
  • 1tablespoon fine sea salt, or to taste
  • ½teaspoon red chile flakes, more to taste
  • Pinch of cayenne pepper
  • 4ounces good-quality fresh goat cheese, such as Vermont Creamery
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

203 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 8 grams protein; 652 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put 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.

  2. Step 2

    Add 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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Ratings

5 out of 5
835 user ratings
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Comments

Laura

Absolutely delicious! Word to the wise: if you're using goat cheese, expect it to be very salty. Next time I make it, I'm either forgoing the salt altogether or adding much less. The goat cheese already does an excellent job at making the soup salty. Other than that, I love love love how easy it was!

Laura

This soup is delicious, but intense! It was a little heavy, so I'd use less goat cheese next time.

Kristin

I must have made this soup 20 times, and always have it in my freezer for a quick light meal. (Yes it freezes well; if you use glass containers, just defrost and heat in the microwave.) I skip the sugar, use 1/4 t sambal instead of the chile flakes and cayenne, and add 1/2 can (2.5-3 oz) tomato paste plus an extra cup of water. That seems to cover for any flavor deficit in the canned tomatoes. Salt as needed, but never more than 1 t of kosher salt. Serve with crusty fried croutons. Delicious

Captain Wendy

I roasted pints of cherry tomatoes with garlic and shallots and used those instead of the canned tomatoes. It ALMOST didn’t need cheese…

Lauren

This turned out delicious. So easy and minimal ingredients that we had on hand. I skipped the water and added some heavy cream after blending. It makes for a thicker creamy soup.

Kim

Delicious! We used Vermont Creamery goat cheese and it was just the right flavor and creaminess.

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