Creamy Tomato Bisque
with Quinoa & Parmesan Roasted Cauliflower
- ¼ cup quinoa
- 6 oz cauliflower florets
- 4 garlic cloves
- 1 shallot
- ¼ cup cashews
- 14.5 oz fire-roasted diced tomatoes
- 5.5 oz coconut milk
- 2 tbsp soy free vegan parmesan
- ¼ oz fresh basil
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large pot
- Baking sheet
- Small saucepan
Preheat oven to 400°F. Add the quinoa, ½ cup (1 cup) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and all of the water is absorbed, about 10 to 12 minutes.
Transfer the cauliflower florets to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 12 to 15 minutes.
Peel and roughly chop the garlic and shallot. Place a large pot over medium heat with 1 tbsp (2 tbsp) olive oil. Once hot, add the chopped garlic and shallot and cook until softened, stirring occasionally, about 3 to 5 minutes.
Add the cashews, diced tomatoes, coconut milk, and ¼ cup (½ cup) water to the pot. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour the bisque into the blender and purée until smooth. Taste and season tomato bisque with salt and pepper.
Toss the roasted cauliflower with just 1 tbsp (2 tbsp) parmesan. Divide the creamy tomato bisque between large bowls. Top with quinoa and parmesan roasted cauliflower. Tear the basil leaves and sprinkle on top, along with the remaining parmesan. Soup’s on!