Tomato Fennel Goat Cheese Bisque
Prep time
Cook time
Total time
Inspired by Specialty's tomato fennel bisque, and adapted from the NYT's Tomato Bisque With Fresh Goat Cheese.
Serves: 4
  • 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)
  1. 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.
  2. Add tomatoes, sugar, salt, and 1 cup water. Reduce heat to medium-low, cover, and simmer for 30 minutes.
  3. Purée the soup in a blender or with an immersion blender until smooth. Reheat the soup in the pot over medium heat, then add goat cheese. Stir constantly until the cheese melts into the soup. Season with crushed red pepper flakes (option) and more salt and pepper to taste, then serve.
Recipe by Sprig and Flours at