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Creamy Corn Bisque with Cilantro & Smashed Avocado Tostadas
2 Serving Dinner

Creamy Corn Bisque

with Cilantro & Smashed Avocado Tostadas

Tags: Gluten-Free, Soy-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
670
FAT
37g
CARBOHYDRATES
79g
PROTEIN
13g

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INGREDIENTS

  1. 1 yellow onion
  2. 3 garlic cloves
  3. 2 scallions
  4. 1 lime
  5. ¼ oz fresh cilantro
  6. 2 oz pickled jalapeños
  7. 13.4 oz sweet corn
  8. 1 avocado
  9. 1 tbsp chorizo spice blend
  10. ¼ cup cashews
  11. 4 corn tortillas
  12. 3 oz vegan mozzarella cheese
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (cashew)
Tools: Blender, Baking sheet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
670
FAT
37g
CARBOHYDRATES
79g
PROTEIN
13g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Peel and dice the onion. Peel the garlic. Trim and slice the scallions. Halve and juice the lime. Roughly chop the cilantro leaves and tender stems. Roughly chop the pickled jalapeños. Drain and rinse the corn. Halve the avocado and remove the pit.

2
Make the soup

Heat 2 tbsp vegetable oil in a large pot over high heat. Add diced onion and peeled garlic, and cook until onion is translucent, 6 to 8 minutes. Add corn, chorizo spice blend, cashews, and a pinch of salt and cook until corn is heated through and spices are fragrant, 3 to 4 minutes. Add 1¾ cups water and bring to a boil. Reduce soup to a simmer and continue to cook for 4 to 5 minutes. Turn off the heat and cover to keep warm.

3
Make the avocado tostadas

Set your broiler to high and place rack in the middle of the oven. Add tortillas to a foil-lined baking sheet. Divide cheese between the tortillas and broil until the cheese melts and the edges of the tortilla are lightly browned, 2 to 3 minutes. Remove from the oven and add halved avocado to each tortilla, smashing it with a fork. Top with sliced scallion, just half the lime juice, and a pinch of salt. TIP: All broilers are different. Watch carefully to ensure cheese doesn’t burn.

4
Purée the soup

Pour the soup into a blender and add remaining lime juice. Blend on high until smooth. Taste, and add salt and pepper as necessary. TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.

5
Serve

Divide the creamy corn bisque between bowls. Top with chopped cilantro and chopped jalapeños. Serve with smashed avocado tostadas. Dig in!

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