Creamy Tomato Bisque
with Quinoa & Parmesan Roasted Cauliflower
- ¼ cup quinoa
- 6 oz cauliflower florets
- 4 garlic cloves
- 1 shallot
- ¼ cup cashews
- 14.5 oz fire-roasted diced tomatoes
- 5.5 oz coconut milk
- 2 tbsp soy-free vegan parmesan
- ¼ oz fresh basil
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large pot
- Baking sheet
- Small saucepan
Preheat oven to 400°F. Add the quinoa, ½ cup (1 cup) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 10 to 12 minutes.
Transfer the cauliflower florets to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil and a pinch of salt and pepper. Roast until tender and browned in places, 12 to 15 minutes.
Peel and chop the garlic. Peel and roughly chop the shallot(s). Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium heat. Add chopped garlic and chopped shallot and cook until softened, stirring occasionally, 3 to 5 minutes.
Add the cashews, tomatoes, coconut milk, and ¼ cup (½ cup) water to the large pot. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour bisque into a blender and purée until smooth. Sprinkle tomato bisque with salt and pepper.
Tear the basil leaves. Toss the roasted cauliflower with just 1 tbsp (2 tbsp) parmesan. Divide the creamy tomato bisque between large bowls. Top with quinoa and parmesan roasted cauliflower. Sprinkle with torn basil leaves and remaining parmesan. Soup’s on!