Vegan & Paleo Cauliflower and Tomato Bisque
The following recipe and photography were provided by Recipe Developer and Food Photographer, Kayla Breeden of Kayla’s Kitch and Fix.
Creamy, savory, rich, and full of nutrition, this is not your typical tomato soup from a can!
There are a million reasons to love soup, but above all, I find them to be one of the most enjoyable ways to fill up on wholesome foods. You can quite literally add anything to a soup and it will taste delicious. If you’re looking to load up on leafy greens, add kale or spinach, if you’re looking for a boost of protein, add organic chicken or beans, and if you’re looking for a meal to encourage cardiovascular health, add tomatoes.
Tomatoes get their beautiful red color from a plant pigment called lycopene, and lycopene is known to help reduce the risk of heart disease. So, if you’re looking to power your heart through plant pigments, there’s nothing better than this comfort food-inspired bisque.
In addition to tomatoes, I added a few other fresh veggies to enhance the nutritional density and overall flavor and texture. Roasted in the oven and blended into a vibrant, creamy bisque, you’ll love this recipe from the first bite.
Vegan & Paleo Cauliflower and Tomato Bisque
Servings: 4-6
Ingredients
- 1 zucchini, sliced into coins
- 2 pints Nature Fresh cherry tomatoes
- 12 oz. cauliflower florets
- 1 bulb garlic
- 1 white or yellow onion, sliced
- 2 tsp. fresh thyme
- 1 Tbsp. fresh basil
- 3 Tbsp. Heinen's extra virgin olive oil or avocado oil
- Salt and pepper, to taste
- 1 cup Heinen's coconut milk
- ½ cup Heinen's broth, can be veggie or chicken
- 1 tsp. Heinen's Italian seasoning
Instructions
- Preheat the oven to 450˚F.
- On a parchment-lined baking sheet, toss the cherry tomatoes, sliced zucchini (peeled or not), cauliflower florets, bulb of garlic, sliced onions, and fresh thyme in olive or avocado oil. Sprinkle salt and pepper over the top and spread out evenly.
- Bake the veggies in the oven for 25 minutes.
- With 5 minutes remaining, combine the coconut milk, broth, paprika, and Italian seasoning in a pot on the stove over medium-low heat. Stir.
- Once the veggies are done, add them to the pot and stir to combine.
- Transfer the soup contents to a high-powered blender and blend until smooth. An immersion blender can also be used. If the soup is too thick for your liking, add additional ½ cup of broth.
- Serve warm.
