Creamy Tomato & Kale Bisque
If you have about 45 minutes to spend in the kitchen, Creamy Tomato & Kale Bisque might be an excellent gluten free and dairy free recipe to try. For $2.79 per serving, you get a side dish that serves 6. One portion of this dish contains around 13g of protein, 16g of fat, and a total of 362 calories. This recipe from Caras Cravings requires lemon juice, water, garlic, and yellow onion. Plenty of people made this recipe, and 1212 would say it hit the spot. With a spoonacular score of 100%, this dish is tremendous. Similar recipes include Creamy Tomato Bisque, Creamy Tomato Bisque, and Sweet and Creamy Tomato Bisque.
Servings: 6
Ingredients:
2 28oz cans organic diced tomatoes, divided
1/2 cup finely chopped carrots
Soup
1 teaspoon crushed red pepper
1 head garlic
16oz package frozen chopped kale or spinach, thawed
kosher salt, to taste, if using salt-free tomatoes
1/4 cup lemon juice
1 cup raw cashews
3/4 cup (about half batch) roasted garlic cashew cream
1 tablespoon Italian seasoning blend
2 cups low-sodium vegetable broth
1 cup water
1 cup diced yellow onion
Equipment:
oven
aluminum foil
baking sheet
blender
pot
immersion blender
Cooking instruction summary:
Roasted Garlic Cashew CreamPreheat oven to 400ºF. Cut a small square of foil. Mist with olive oil cooking spray. Slice about 1/4" off the top of the garlic head, exposing the tops of the cloves. Place the garlic, cut side-up, on the foil and mist with more olive oil cooking spray. Wrap tightly and place on a baking sheet. Roast for 45-50 minutes. Remove and let cool. In a high speed blender combine cashews and water and process until smooth. Unwrap the garlic and squeeze the cloves out, adding them to the blender. Add lemon juice and process again until smooth.SoupHeat a large soup pot over medium heat and mist with olive oil cooking spray. Cook the onion and carrot for about 5 minutes, until softened. Add 1 can of tomatoes, vegetable broth, water, crushed red pepper, and Italian seasoning. Increase heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes to blend flavors. Uncover and turn off heat. Using an immersion blender, puree the soup until smooth. Blend in the cashew cream. Add remaining can of diced tomatoes, and chopped kale or spinach. Turn heat to medium, and simmer for about 10 minutes, until greens are tender and soup is heated through. Add salt to taste, if needed.
Step by step:
1. Roasted Garlic Cashew Cream
2. Preheat oven to 400ºF.
3. Cut a small square of foil. Mist with olive oil cooking spray. Slice about 1/4" off the top of the garlic head, exposing the tops of the cloves.
4. Place the garlic, cut side-up, on the foil and mist with more olive oil cooking spray. Wrap tightly and place on a baking sheet. Roast for 45-50 minutes.
5. Remove and let cool. In a high speed blender combine cashews and water and process until smooth. Unwrap the garlic and squeeze the cloves out, adding them to the blender.
6. Add lemon juice and process again until smooth.Soup
7. Heat a large soup pot over medium heat and mist with olive oil cooking spray. Cook the onion and carrot for about 5 minutes, until softened.
8. Add 1 can of tomatoes, vegetable broth, water, crushed red pepper, and Italian seasoning. Increase heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes to blend flavors. Uncover and turn off heat. Using an immersion blender, puree the soup until smooth. Blend in the cashew cream.
9. Add remaining can of diced tomatoes, and chopped kale or spinach. Turn heat to medium, and simmer for about 10 minutes, until greens are tender and soup is heated through.
10. Add salt to taste, if needed.
Nutrition Information:
covered percent of daily need
