- Preheat oven to 425ºF.
- Add sliced tomatoes, onion and garlic to a medium pan and drizzle with olive oil. Season with salt.
- Roast for 15 minutes. Stir and roast 10-15 minutes longer, until lightly charred.
- Add roasted vegetables and juices from pan to a medium pot with vegetable broth, soy sauce, tomato paste, sugar, and Italian seasoning. Use an immersion blender to blend ingredients until smooth and thick.
- Bring soup to a low boil over medium heat, about 5 minutes. Stir in 2-ounces of goat cheese until creamy. Turn heat off.
- Ladle soup into bowls and top with crumbles of reserved goat cheese, fresh basil and red pepper flakes.
Roasted Tomato and Goat Cheese Bisque
Yield
4
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
kikkoman products used:
ingredients
1 pound Campari tomatoes, halved
½ sweet yellow onion, coarsely chopped
3 garlic cloves, peeled
1 tablespoon olive oil
¼ teaspoon salt
2 cups vegetable broth
2 tablespoons Kikkoman® Soy Sauce
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon Italian seasoning
2 + 2 ounces chèvre goat cheese, divided
For Serving
Fresh basil
Red pepper flakes
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
