Creamy Tomato Bisque

Preheat oven to 400°F. Peel all of the garlic cloves and put them on a baking sheet. Peel and chop the onion and add it to the baking sheet. Toss the garlic and onion in 2 tsp olive oil, place in the oven, and roast until slightly caramelized, about 12 to 15 minutes.

Meanwhile, drain the tofu. Rinse and halve the lemon. To the bowl of a food processor, add the tofu, oregano, 2 tbsp water, juice from half the lemon and a generous sprinkle of salt and pepper. Blend together until smooth to make the tofu ricotta.

Cut the multigrain ciabatta in half. Rub the halves with 1 tbsp olive oil. Rinse and dry the arugula. Set aside.

Place a large pot over medium-high heat and add the roasted onion and half of the roasted garlic. Cook for 2 minutes, and then add the cashews, diced tomatoes, ¼ cup water, and the coconut milk. Reduce the heat to low, and let the bisque simmer for 2 to 4 minutes.

Spread the remainder of the roasted garlic on top of the ciabatta and place the ciabatta in your oven to toast for 3 to 5 minutes. Carefully pour the bisque into a blender. Puree on high speed until smooth, about 1 to 2 minutes. If you prefer a thinner soup, you can add more water at this stage. Season the soup to taste with salt and pepper.

Top your roasted garlic ciabatta with the tofu ricotta, arugula, and a squeeze of lemon juice. Sprinkle the bruschetta with a pinch of salt. Divide the creamy tomato bisque between your bowls and dig in!