Tomato Bisque With Fresh Goat Cheese Recipe (2024)

FAQs

What makes tomato bisque different than tomato soup? ›

What is the difference between tomato soup and Tomato Bisque? Tomato soup is usually made with either vegetable or chicken stock. Tomato bisque is made by adding cream or whole milk. The dairy is what makes it thicker and creamier, which gives it the defining traits of a bisque.

Chevre goat cheese, farmers cheese, feta, halloumi, ricotta or paneer do become softer with heat, but they won't spread out and melt. Aged cheeses like Parmigiano Reggiano aren't a great choice, either. They will melt, but they don't become as stretchy as younger cheeses. Without further ado, let's Brie-gin!

Goat cheese can be categorized as fresh or ripened. Fresh goat cheese is rindless and is not aged more than two months. It has a zesty taste and its texture is supple, soft and creamy. Ripened goat cheese is crumblier since its body becomes firmer with age.

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, add milk in place of water.

Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others ( 3 , 7 ). Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease ( 3 , 8 , 9 ).

Lower in fat than a cream cheese, which it so often replaces as an ingredient, fresh goat cheese does not melt. If it's not overworked as an ingredient, the texture will contribute to the lightness of almost any recipe— without the additional calories.

Goat cheese tends to be more crumbly than cream cheese. For it to work as a substitute, mix in a little heavy cream to get that cream cheese consistency.

Goat cheese and ricotta are fresh cheeses, basically just whey, which are full of moisture. The moisture keeps them from melting. The just run when heated.

Grating or Shaving: Most goat cheeses don't grate that well, but the hardest-aged goat cheeses can be grated (especially if you place them in the freezer a little while before grating). Add as a finishing touch to salads, bruschetta, pasta—or any dish that could use some intense flavor and lusciousness.

Is feta cheese goat cheese? ›

Is feta goat cheese? Sometimes, but not usually. Traditionally feta is made using sheep milk, but commonly, it can be made using sheep, goat or cow milk, or any combination of the three. Feta has a salty and pleasantly tangy taste.

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. Pour into bowls and top with parmesan cheese and fresh basil.

A traditional bisque is made with a stock made with shellfish (lobster, crab, crayfish). Modern usage of the word “bisque” is for nearly any pureed, or especially, creamy soup. I'm guessing that restaurants sell more “tomato bisque” than they do “cream of tomato soup”.

A bisque is a thick, creamy soup made with puréed shellfish or vegetables. A soup is a thinner, broth-based dish that can be made with a variety of ingredients.

But seriously the primary difference is that a bisque includes cream, where a traditional tomato soup does not. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.

Key Differences

Ingredients: Bisque is often made with seafood and enriched with heavy cream, whereas soup can be made with a wide range of ingredients, offering more versatility. Consistency: Bisque is consistently smooth and velvety, while soup can have a diverse range of consistencies, depending on the recipe.

A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. Julia Child was one chef to popularize lobster bisque in the United States; her recipe uses both the shells of the lobster and rice to thicken the bisque.