Tomato Bisque With Fresh Goat Cheese
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
Private Notes
Comments
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!
This soup is delicious, but intense! It was a little heavy, so I'd use less goat cheese next time.
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
Overall, a solid recipe, though it should clarify that bisque should remain on heat while cheese is melting. Only quibble was that it was too salty. With the goat cheese, I'd only put in 1-1.5 teaspoons of salt, not a tablespoon.
This is my go-to tomato bisque. I up the chili and ginger a bit and always serve with sourdough croutons. I have never added the goat cheese but do give it a nice swirl of creme fraiche for serving.
Delicious! Made on a rainy early fall day with some late season garden tomatoes (had a bunch of extras) rather than a can. Followed recipe otherwise, and didn’t peel tomatoes because the immersion blender did the work of making it smooth. Goat cheese gave it perfect texture, wasn’t too salty. Will make again!