1400 700 vegan tomatobisque 1

Creamy Tomato Soup

with Basil & Seeded Avocado Toast

dinner

Comfort Foods Seasonal Menu Quick and Easy Spring Recipes Winter Recipes American Soup Nuts Dinner
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
690
FAT
42g
CARBOHYDRATES
65g
PROTEIN
18g

MAIN INGREDIENTS

  1. 4 cloves garlic
  2. 1 shallot
  3. ¼ cup cashews
  4. 14.5 oz canned diced tomatoes
  5. 5.5 oz coconut milk
  6. 1 ancient grain roll
  7. 1 avocado
  8. 1 tbsp hemp seeds
  9. 1 tbsp sunflower seeds
  10. ¼ oz fresh basil
  11. 2 tbsp vegan parmesan
  12. 1 tbsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Blender
  • Large pot

INSTRUCTIONS

1
Prepare the aromatics

Preheat oven to 400°F to warm bread in step 4. Peel and chop the garlic. Peel and roughly chop the shallot.

2
Sauté the aromatics

Place a large pot over medium heat with 1 tbsp olive oil. Once hot, add the chopped garlic and shallot and cook until softened, stirring occasionally, about 3 to 5 minutes.

3
Blend the soup

Add the cashews, diced tomatoes, coconut milk, and ¼ cup water to the pot. Bring to a boil, reduce heat to low, and simmer soup for 3 to 5 minutes. Carefully pour the soup into the blender and blend until smooth. Season tomato soup with salt and pepper.

4
Toast the bread

Halve the ancient roll lengthwise and toast directly on the rack in the oven until golden brown, about 4 to 5 minutes. Halve the avocado, remove the pit, and scoop out the flesh. Once the bread is toasted, spread the avocado onto the toasted bread, and top with hemp seeds, sunflower seeds, and a pinch of salt.

5
Serve

Slice the seeded avocado toast. Hand tear the basil leaves. Divide the creamy tomato soup between large bowls. Top with basil and parmesan and serve with seeded avocado toast on the side.