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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

What's the secret to making this tomato bisque creamy while still keeping it vegan? The addition of cashews and coconut milk. Due to their uniquely low fiber and high fat and starch content, cashews help provide a richly thick and creamy (but not heavy) base to this soup. Roasted cauliflower is tossed in vegan parmesan for a salty, nutty accent to this dinner.

Tags: Gluten-Free Soy-Free Chef's Choice
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
640
FAT
41g
CARBOHYDRATES
62g
PROTEIN
12g

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INGREDIENTS

  1. 6 oz cauliflower florets
  2. 2 tbsp vegan parmesan (divided)
  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. 6.76 floz coconut milk
  8. 6 oz precooked white quinoa
  9. 0.5 oz basil, leaves torn
  10. 5 tsp olive oil
  11. Salt
  12. Pepper
Allergens: tree nuts (cashew), tree nuts (coconut)
Tools: Large pot, Blender, Baking sheet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
640
FAT
41g
CARBOHYDRATES
62g
PROTEIN
12g

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INSTRUCTIONS

1
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. Add just half the parmesan to roasted cauliflower and toss.

2
Cook the aromatics

Meanwhile, heat 2 tsp olive oil in large pot over medium heat. Add garlic and shallot and cook until softened, 3 to 5 minutes. 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.

3
Blend the bisque

Carefully pour bisque mixture into blender and purée until smooth, 1 to 2 minutes. (TIPS: Vent blender by removing plastic center of lid; begin blending on low and finish on high to avoid splashing.)

4
Heat the quinoa and serve

Make small tear at top of quinoa bag and microwave for 60 seconds. Divide creamy tomato bisque between bowls and top with quinoa and parmesan-roasted cauliflower. Sprinkle with basil and remaining parmesan. Soup’s on! (TIP: You can also combine precooked quinoa and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

5
CULINARY NOTES:

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

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