Roasted Tomato Bisque with Goat Cheese

Man, I don’t know about you guys, but I am over this cold weather. Actually, yeah, I know everyone is. Hopefully this is my last rant about it – it’s officially spring now, for God’s sake!

During my lazy, relaxing Sunday, I also whipped up a roasted tomato bisque. Roasted tomatoes are definitely one of my favorite foods because they taste good in everything: salads, soups, as a side dish, with quinoa or pasta, on toast with a poached egg on top — the list goes on and on. They taste like candy to me.

I’ve never made homemade tomato soup before Sunday, but have been itching to give it a try. And the thought of a roasted tomato bisque just brings a smile to my face. Luckily, this is a healthy version — it’s actually vegan if you choose not to add the crumbled goat cheese on top (but I think that makes the dish. It’s so rich and delicious.) But no guilt from any heavy cream here.

I think Zan is a little over my soup-cooking adventures; I’ve made so many different kinds this winter. But he knows I’m crazy and could eat soup just about every day, no matter what the season. Like that time it was like 100* out last summer and I made him walk with me to get pho. At least I got to enjoy it in a nice air-conditioned restaurant :)

Here’s a little warming-of-the-soul soup that can be enjoyed any time of year. I know I will!

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