A bowl of tomato soup garnished with basil and cream sits on a tray next to a bottle of Kikkoman soy sauce and a piece of bread.

Recipes /

Roasted Tomato and Goat Cheese Bisque

Name: Roasted Tomato and Goat Cheese Bisque
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients: Soy Sauce

Serves 4

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

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

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.