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.

Key Differences

Ingredients: Bisque is often made with seafood and enriched with heavy cream, whereas soup can be made with a wide range of ingredients, offering more versatility. Consistency: Bisque is consistently smooth and velvety, while soup can have a diverse range of consistencies, depending on the recipe.

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.

How to Use Fresh Goat Cheese (aka Unripened Goat Cheese, Fresh Chèvre) Fresh Goat Cheese. Image courtesy of Goat Cheeses of France. What Is It: Fresh goat cheese is so young that it has not yet developed a rind. It's often sold in tubes in the supermarket.

What Is Bisque? A bisque is a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture.

Tomato soup is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others ( 3 , 7 ). Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease ( 3 , 8 , 9 ).

BROTH: Use a low-sodium lobster broth or seafood broth/stock. LOBSTER MEAT: Frozen or canned lobster meat can be used BUT fresh is best. I cannot guarantee the flavour in your bisque will turn out the same. CLAMS OR SHRIMP: Both options are a great substitution for this recipe.

A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice.

Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.

Gouda, cheddar, and manchego are just a few examples of aged cheeses that can be made from goat milk as well as cow milk. Not all aged goat cheese types are hard.

Can you eat unripened goat cheese? ›

You might know soft goat cheese as chevre. This unripened cheese has been popular in Europe for ages but has only recently gained popularity in North America over the past two decades.

Goat's milk is naturally hom*ogenized, unlike its cow counterpart. As a result, goat's milk ages much quicker. “As it ages, the milk will get progressively stronger and 'goaty-er'. The longer you take to process the milk, the stronger the “goatyness” will be in the cheese,” said Pete.

Goat cheese can be stored packaged in the refrigerator for up to 3 months and unpacked for 2 to 3 weeks. The Best By date (MMDDYY) is estimated for your convenience on each cheese.

Depending on your tastes and preferences for goat cheese, you can also place well-aged cheeses in the middle of your refrigerator between 4 °C and 6 °C, or to stop ripening of fresh cheese, you should store it in the top of the refrigerator between 0 °C and 4 °C.

But seriously the primary difference is that a bisque includes cream, where a traditional tomato soup does not.

Although tomato bisque is technically a soup, several clear-cut differences separate the two, the most apparent being the ingredients. The critical components for making tomato soup are tomatoes and either chicken or vegetable stock, while tomato bisque adds heavy cream to these ingredients.

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.

WATER, TOMATO PASTE, DICED TOMATOES (TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUMCHLORIDE), CANOLA OIL, CREAM, SUGAR, ONIONS, BUTTER, SALT, MODIFIED CORN STARCH, BASIL, YEASTEXTRACT (BARLEY), WHEAT FLOUR, MODIFIED MILK INGREDIENTS, DRIED GARLIC, DRIED PARSLEY, ONIONPOWDER, ANNATTO, SPICES (CONTAINS CHILLIES).