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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
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
440
FAT
26g
CARBOHYDRATES
43g
PROTEIN
11g

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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 diced tomatoes
  7. 5.5 oz coconut milk
  8. 2 tbsp 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)
Tools: Blender, Large pot, Baking sheet, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
440
FAT
26g
CARBOHYDRATES
43g
PROTEIN
11g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 400°F. Add quinoa, ½ cup (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 the spirals burst and water is absorbed, 10 to 12 minutes.

2
Roast the cauliflower

Add cauliflower florets, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 12 to 15 minutes.

3
Sauté 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, 3 to 5 minutes.

4
Blend the bisque

Add cashews, tomatoes, coconut milk, ¼ cup (½ cup) water, and a pinch of salt and pepper to the large pot. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour bisque mixture into a blender and purée the tomato bisque until smooth. TIP: Blend bisque in batches for the 4 serving meal.

5
Serve

Tear the basil leaves. Toss roasted cauliflower with just 1 tbsp (2 tbsp) parmesan. Divide the creamy tomato bisque between large bowls, and top with cooked quinoa and parmesan roasted cauliflower. Sprinkle with torn basil and remaining parmesan. Enjoy!

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