Tomato Bisque

• 2 tablespoons olive oil

• 1 tablespoon minced garlic

• 1 tablespoon grated ginger

• 1 cup diced onion

• 1 28-ounce can crushed Italian plum tomatoes

• 1 tablespoon sugar

• 1 tablespoon fine sea salt, or to taste

• ½ teaspoon red chile flakes, more to taste

• Pinch of cayenne pepper

• 4 ounces good-quality fresh goat cheese, such as Vermont Creamery

1. Heat oil, when it shimmers, add garlic and ginger and sauté until just fragrant, 1 to 2 minutes. Add onion cook a few more minutes.

2. Add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. Using an immersion blender, purée soup until smooth. Add goat cheese and stir well until mixture is creamy.

   Recipe from NYTimes