Tomato Bisque With Fresh Goat Cheese Recipe (2024)

FAQs

What is the difference between tomato soup and tomato bisque? ›

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.

The term 'bisque' tends to be used in a looser and more general sense these days, which can make it a little tricky to define. Broadly speaking, however, it refers to a thick soup, with a base made from blended ingredients, an extremely smooth texture and lots of cream.

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.

Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup. Nowadays, it is more common to use rice as a thickener.

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.

Liquid — Bisque recipes aren't shy about liquids: cream or milk, broth, clam juice white wine, and often a bit of brandy are used to create a complex, fascinating flavor.

Because of this distinction, there are many who argue that tomato bisque is not a true bisque at all because it has no crustacean products mixed in. However, the term has evolved in modern day to include cream based soup such as squash, mushroom, and tomato.

1. Texture: The key difference between bisques and chowders is in the final texture—bisques are a smooth, silky seafood soup, while chowders are chunky and toothsome with chunks of potatoes, meat, or vegetables.

Goat cheese has a rich, tangy flavor that makes it a delicious, creamy addition to so many recipes. Whether you're adding it to pizza and pasta sauces, spreading it on toast, stuffing it into baked chicken and turkey, or sprinkling it over salads, there are countless ways to use this delicious ingredient.

Can you eat unripened goat cheese? ›

Goat cheeses can be unripened (fresh) or ripened. The main differences come from moisture content, which determines the texture of the cheese. They can be soft, semi-soft, firm, or hard. Some cheeses are spoonable while others are aged further and can be cut with a knife.

Goat cheese is another contender that won't melt the same way as other cheeses on this list. Made using acid rather than rennet, goat cheeses tend to become grainy and hold its shape when melted.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.

Campbell's® Condensed Tomato Bisque is a delicious, indulgent twist on our classic tomato soup crafted with cream and tasty tomato pieces.

So that begs the question, what's the difference between a tomato bisque and cream of tomato soup? After combing through countless recipes I can honestly say there doesn't seem to be much of a difference. They can be seasoned a little differently, but in essence these two soups are the same thing.

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”.

Because of the evolution of this delicacy, the name bisque refers to the creamy texture rather than the actual ingredients of the soup. Just like any other version, tomato bisque is one of the modern ways to prepare a creamy soup where the primary ingredient is tomato.