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

Creamy Tomato Bisque

with Quinoa & Parmesan Roasted Cauliflower

The secret to making this tomato bisque extra creamy while still keeping it vegan? The addition of cashews and coconut milk. Roasted cauliflower, tossed in vegan parmesan, add a salty, nutty accent to this comforting soup.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
540
FAT
26g
CARBOHYDRATES
69g
PROTEIN
15g

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INGREDIENTS

  1. 1/2 cup white quinoa
  2. 6 oz cauliflower florets
  3. 4 garlic cloves, peeled and roughly chopped
  4. 1 shallot, peeled and roughly chopped
  5. 1/4 cup cashews
  6. 13.76 oz crushed tomatoes
  7. 5.5 oz coconut milk
  8. 2 tbsp vegan parmesan (divided)
  9. 0.5 oz basil, leaves torn
  10. 1 tbsp + 2 tsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew, coconut)
Tools: Small saucepan with lid, Large pot, Blender, Baking sheet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
540
FAT
26g
CARBOHYDRATES
69g
PROTEIN
15g

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INSTRUCTIONS

1
Cook the quinoa

Preheat oven to 400°F. Combine quinoa, 1 cup water, and a pinch of salt in 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

Combine cauliflower, 1 tbsp olive oil, and a pinch of salt and pepper on 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
Cook the aromatics

Heat 2 tsp olive oil in 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 pot with aromatics. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour bisque mixture into blender and purée until smooth, 1 to 2 minutes. (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 in batches for the 4-serving meal.)

5
Serve

Add just half the parmesan to roasted cauliflower and toss. Divide creamy tomato bisque between bowls and top with quinoa and parmesan roasted cauliflower. Sprinkle with basil and remaining parmesan. Soup’s on!

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