From Tamiz Haiderali
[Ed: This just in! Late-breaking bisque from Tamiz, chef and owner of Treat Restaurant.]
Ingredients12 ripe Roma tomatoes, diced 2 tablespoons canola oil ½ cup chopped Spanish onion ¼ cup basil 3 tablespoons minced garlic ¼ teaspoon cayenne 6 cups water ½ cup chevre (aka goat cheese) salt and pepper to taste basil chiffonade for garnish crab meat, lobster, and/or chives for garnish (optional)
Heat oil in a thick bottomed pan and sweat onions.
When onions are translucent, add garlic and saute until garlic takes on a golden color. For a robust garlic flavor, cook the garlic longer (recommended).
Toss in ½ of the basil and cayenne and stir for 30 seconds.
Add the tomatoes and water and bring to a boil.
Turn down heat and let simmer for 20 minutes.
When tomatoes are fully cooked, add goat cheese and stir until fully integrated in soup.
Remove from heat, add remaining basil and puree using an immersion blender, or a regular blender in batches.
Serve warm with garlic toast points and a chiffonade of basil, or top with: crab meat, lobster, chives…..