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Creamy Tomato Bisque with Pan Roasted Asparagus Salad & Parmesan Breadcrumbs
2 or 4 Serving Dinner

Creamy Tomato Bisque

with Pan Roasted Asparagus Salad & Parmesan Breadcrumbs

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
420
FAT
24g
CARBOHYDRATES
45g
PROTEIN
10g

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INGREDIENTS

  1. 4 garlic cloves, chopped
  2. 1 shallot, chopped
  3. ¼ cup gluten-free panko breadcrumbs
  4. 1 lemon, zested, one half juiced, one half cut into wedges
  5. 1 tbsp vegan parmesan
  6. ¼ cup cashews
  7. 14.5 oz fire roasted diced tomatoes
  8. 5.5 oz coconut milk
  9. 4 oz asparagus, ends trimmed
  10. 2 oz baby arugula
  11. ¼ oz fresh basil, leaves picked and torn
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Blender, Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
420
FAT
24g
CARBOHYDRATES
45g
PROTEIN
10g

View Full Nutrition Label


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INSTRUCTIONS

1
Sauté the aromatics

Heat 1 tbsp olive oil in a large pot over medium heat. Add garlic and shallot and cook until softened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Toast the breadcrumbs

Add breadcrumbs, lemon zest, 1 tbsp olive oil and a pinch of salt and pepper to a large nonstick skillet over medium heat. Stir the breadcrumbs occasionally until golden brown, 3 to 4 minutes. Transfer to a small bowl and add parmesan cheese. (4-serving meal: use 2 tbsp olive oil) TIP: You will use this skillet again in a later step.

3
Blend the bisque

Add cashews, tomatoes, coconut milk, ¼ cup water, and a pinch of salt and pepper to the large pot. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour bisque mixture into a blender and purée the tomato bisque until smooth. (4-serving meal: use ½ cup water) TIPS: Blend bisque in batches for the 4-serving meal. Vent blender, and begin blending on low to avoid splashing.

4
Cook the asparagus

Return the skillet to medium-high heat and add 2 tsp olive oil, asparagus, and a pinch of salt. Cook until the asparagus is crisp-tender and begins to brown slightly, 3 to 4 minutes. (4-serving meal: use 4 tsp olive oil) TIP: Crisp-tender means the asparagus will still have some crunch.

5
Dress the salad

Add arugula, lemon juice, 1 tsp olive oil, and a pinch of salt to a medium bowl, and toss. (4-serving meal: use 2 tsp olive oil) TIP: You can also toss the salad directly on your cutting board if you prefer.

6
Serve

Divide the asparagus between plates. Top with arugula and a sprinkle of parmesan breadcrumbs. Divide the creamy tomato bisque between bowls and top with remaining breadcrumbs and basil. Dig in!

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