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.
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 Information
Nutritional analysis per serving (4 servings)
199 calories; 13 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 7 grams protein; 13 milligrams cholesterol; 1523 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- 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.
45 minutes
Dining and Cooking