Creamy Tomato Bisque with Roasted Garlic Ricotta Bruschetta

Creamy Tomato Bisque

with Roasted Garlic Ricotta Bruschetta

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dinner

If you love grilled cheese and tomato soup then you’ll love our grown-up spin on the childhood favorite. Roasting the garlic and onion before adding it to the soup adds great flavor, and coconut milk adds creaminess without becoming heavy. On the side, a nutty multigrain ciabatta spread with more of that savory roasted garlic, and a lemon-and-oregano scented “ricotta” made from tofu!

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
740
FAT
38g
CARBOHYDRATES
82g
PROTEIN
29g

MAIN INGREDIENTS

  1. 1 head garlic
  2. 1 onion
  3. 1 pack extra firm tofu
  4. 1 lemon
  5. ¼ tsp dried oregano
  6. 1 multigrain ciabatta
  7. 1 oz arugula
  8. ¼ cup cashews
  9. 1 can diced tomatoes
  10. 1 can coconut milk
  11. 1 tbsp + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included

TOOLS

  • Baking Sheet
  • Food processor
  • Blender

INSTRUCTIONS

1
Prep the produce
Preheat oven to 400°F. Peel all of the garlic cloves and put them on a baking sheet. Peel and chop the onion and add it to the baking sheet. Toss the garlic and onion in 2 tsp olive oil, place in the oven, and roast until slightly caramelized, about 12 to 15 minutes.
2
Make the ricotta
Meanwhile, drain the tofu. Rinse and halve the lemon. To the bowl of a food processor, add the tofu, oregano, 2 tbsp water, juice from half the lemon and a generous sprinkle of salt and pepper. Blend together until smooth to make the tofu ricotta.
3
Prep the Bruschetta
Cut the multigrain ciabatta in half. Rub the halves with 1 tbsp olive oil. Rinse and dry the arugula. Set aside.
4
Simmer the soup
Place a large pot over medium-high heat and add the roasted onion and half of the roasted garlic. Cook for 2 minutes, and then add the cashews, diced tomatoes, ¼ cup water, and the coconut milk. Reduce the heat to low, and let the bisque simmer for 2 to 4 minutes.
5
Blend the soup
Spread the remainder of the roasted garlic on top of the ciabatta and place the ciabatta in your oven to toast for 3 to 5 minutes. Carefully pour the bisque into a blender. Puree on high speed until smooth, about 1 to 2 minutes. If you prefer a thinner soup, you can add more water at this stage. Season the soup to taste with salt and pepper.
6
Plate it up!
Top your roasted garlic ciabatta with the tofu ricotta, arugula, and a squeeze of lemon juice. Sprinkle the bruschetta with a pinch of salt. Divide the creamy tomato bisque between your bowls and dig in!