1400 700 vegan creamytomatobisquewithquinoa horizontal

Creamy Tomato Bisque

with Quinoa & Parmesan Roasted Cauliflower

dinner

Soup Dinner American Soy-Free Gluten-Free Comfort Foods
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
460
FAT
26g
CARBOHYDRATES
48g
PROTEIN
11g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 6 oz cauliflower florets
  3. 4 garlic cloves
  4. 1 shallot
  5. ¼ cup cashews
  6. 14.5 oz fire-roasted diced tomatoes
  7. 5.5 oz coconut milk
  8. 2 tbsp soy-free vegan parmesan
  9. ¼ oz fresh basil
  10. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: Tree Nut (Cashew, Coconut)
Nutrition

TOOLS

  • Blender
  • Large pot
  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Cook the quinoa

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.

2
Roast the cauliflower

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.

3
Saute the aromatics

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.

4
Blend the bisque

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.

5
Serve

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!