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:

Quickview
362k Calories
13g Protein
15g Total Fat
48g Carbs
81% Health Score
Limit These
Calories
362k
18%

Fat
15g
24%

  Saturated Fat
3g
24%

Carbohydrates
48g
16%

  Sugar
12g
14%

Cholesterol
4mg
2%

Sodium
1586mg
69%

Get Enough Of These
Protein
13g
27%

Vitamin K
565µg
538%

Vitamin A
10454IU
209%

Vitamin C
128mg
156%

Copper
1mg
95%

Manganese
1mg
80%

Potassium
1779mg
51%

Vitamin B6
0.94mg
47%

Iron
6mg
36%

Magnesium
144mg
36%

Calcium
334mg
33%

Phosphorus
297mg
30%

Fiber
6g
27%

Vitamin B1
0.36mg
24%

Vitamin B2
0.31mg
18%

Vitamin E
2mg
18%

Vitamin B3
3mg
17%

Folate
65µg
16%

Zinc
2mg
16%

Selenium
8µg
12%

Vitamin B5
0.8mg
8%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Sweet and Salty Roasted Brown Sugar Pumpkin Seeds
Endive Stuffed with Old Bay Crab Salad
Whole 30 California Avocado Sweet Potato Hash
Lentil, Feta, Grape and Walnut Salad
Baked or Grilled Gluten Free Pizza Crust
Tasty cottage pies
Orange Smoothies
blackberry lemon cake
Creamy Buckwheat, Fava Bean and Sun Dried Tomato Salad
Eggnog Sweet Potato Casserole
Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

Popular Recipes
Channa Masala

Tickling Palates

Raw Mayan Truffles

Minimalist Baker

paneer veg sandwich , how to make paneer sandwich

Veg Recipes of India

Chocolate Haystacks

Add A Pinch

simple chocolate dairy-free ice cream

Nutritionist in the Kitchen