Inspired by Specialty's tomato fennel bisque, and adapted from the NYT's Tomato Bisque With Fresh Goat Cheese.
Author: Connie Choi
Serves: 4
Ingredients
2 tablespoons olive oil
1 tablespoon minced garlic
1½ cup diced onion
1½ cup chopped fennel bulb (the white part only)
1 28-ounce can crushed Italian plum tomatoes
1 heaping tablespoon sugar
½ tablespoon salt
1 cup water
4 ounces fresh goat cheese
½ teaspoon crushed red pepper flakes (optional)
Instructions
Heat oil in a large pot or dutch oven over medium-high heat. Add garlic and cook for about 30 seconds, stirring constantly. Add the onion and fennel, and continue cooking until soft and translucent, about 5 minutes.
Add tomatoes, sugar, salt, and 1 cup water. Reduce heat to medium-low, cover, and simmer for 30 minutes.