Creamy Tomato & Kale...Creamy Tomato & Kale Bisque

If you want to add more gluten free and dairy free recipes to your recipe box, Creamy Tomato & Kale Bisque might be a recipe you should try. For $2.82 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 348 calories, 12g of protein, and 16g of fat each. It works well as a main course. 1212 people have tried and liked this recipe. A mixture of seasoning blend, roasted garlic cashew cream, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Caras Cravings. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is great. Try Creamy Shrimp Bisque, Alouette Sundried Tomato and Basil Bisque, and Roasted Butternut Squash Bisque with Frangelico for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Roasted Garlic Cashew Cream

2. 02

   Preheat oven to 400ºF.

3. 03

   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. 04

   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. 05

   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. 06

   Add lemon juice and process again until smooth.Soup

7. 07

   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. 08

   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.