Tomato Bisque Soup

Charlie spotted this soup recipe in the New York Times on 12/24/2015. It is delicious and easy to make. We've modified it slightly. (See notes about that and link to original recipe near bottom of page.)

The Recipe

Makes 4 small servings. Store leftovers in frig; it's very good the next day.

Ingredients Steps
  1. Saute garlic and ginger in hot oil for a minute or two.
  2. Add onion and cook until soft and translucent, about 5 minutes.
  3. Stir in rest of ingredients except goat cheese.
  4. Simmer on medium-low for 30 minutes or so.
  5. Using a hand blender, puree until smooth.
  6. Add most of the goat cheese and stir till creamy but leave some clumps of cheese visible.
  7. Taste and add more salt, cayenne/chile powder ... if you like.
  8. Serve with a dollup of goat cheese on top.
Original recipe from New York Times:

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