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Creamy Tomato Bisque with Quinoa & Parmesan Roasted Cauliflower
2 or 4 Serving Dinner

Creamy Tomato Bisque

with Quinoa & Parmesan Roasted Cauliflower

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Bone Health
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
530
FAT
27g
CARBOHYDRATES
59g
PROTEIN
14g


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INGREDIENTS

  1. 1/2 cup quinoa
  2. 6 oz cauliflower florets
  3. 4 garlic cloves, peeled and chopped
  4. 1 shallot, peeled and chopped
  5. ¼ cup cashews
  6. 14.5 oz fire-roasted diced tomatoes
  7. 5.5 oz coconut milk
  8. 2 tbsp vegan parmesan (divided)
  9. 0.5 oz fresh basil, leaves picked and torn
  10. 1 tbsp + 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Blender, Large pot, Baking sheet, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
530
FAT
27g
CARBOHYDRATES
59g
PROTEIN
14g


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INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 400°F. Add quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 10 to 12 minutes. (4-serving meal: use 1¾ cups water).

2
Roast the cauliflower

Add cauliflower, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until cauliflower is tender and browned in places, 12 to 15 minutes. (4-serving meal: use 2 tbsp olive oil).

3
Sauté the aromatics

Heat 2 tsp 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 4 tsp olive oil).

4
Blend the bisque

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

5
Serve

Add just half the parmesan to the roasted cauliflower and toss. Divide the creamy tomato bisque between bowls and top with quinoa and parmesan roasted cauliflower. Sprinkle with basil and remaining parmesan. Soup’s on! (4-serving meal: use 2 tbsp parmesan).

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