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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Creamy Garlic Tomato Soup

Creamy Garlic Tomato Soup

Published: Mar 6, 2015 by Wendy Polisi Modified: Feb 2, 2018 · 362 words. · About 2 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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It is hard to believe that this thick and creamy Garlic Tomato Soup doesn't have cream or any flour in it! Easily made vegan by using unsweetened almond milk for the cream, this is a simple but hearty soup.Creamy Garlic Tomato Soup - WendyPolisi.com
For as long as I can remember, I have been all about rich, creamy dishes.

Don't get me wrong, a good bone broth soup can be fabulous, but at heart, I am all about bringing on the cream!

You might have caught this post for Quinoa Cream, in which I introduced my lighter substitute for heavy cream.

Creamy Garlic Tomato Soup
I promised to be back with some recipes that I used it in, and what better way to do that than in a rich and creamy soup.

One taste of this Creamy Garlic Tomato Soup, and you won't believe that it isn't loaded with cream. You also may not believe that it has quinoa in it.

Creamy Garlic Tomato Soup

Best of all? It is versatile too! I used the leftovers to make a simple but delicious pasta dish. (Stay tuned for that recipe, it will be coming up soon!)

Print Recipe
5 from 1 vote

Creamy Garlic Tomato Soup

It is hard to believe that this thick and creamy Garlic Tomato Soup doesn't have cream or any flour in it! Easily made vegan by using unsweetened almond milk for the cream, this is a simple but hearty soup.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Soup
Cuisine: Italian
Servings: 8
Calories: 13kcal
Author: Wendy Polisi

Ingredients

  • 1 recipe Quinoa Cream
  • 4 to matoes
  • 1 head garlic peeled
  • 14.5 ounces fire roasted tomatoes
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons fresh chives chopped (for garnish)
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees. Halve tomatoes and scoop out flesh and seeds. Reserve in a bowl. Place tomatoes and peeled garlic on a parchment lined baking sheet. Spray well with olive oil spray. Cook for 45 minutes.
  • Transfer tomatoes to a saucepan. Add quinoa cream, reserved tomato flesh, canned tomatoes, paprika, cayenne pepper, salt and pepper. Bring to a boil and then reduce to a simmer. Cook for 35 minutes. Garnish with chives and serve warm.
  • May be frozen. Great to use in pasta dishes.

Notes

Easily made vegan by using unsweetened almond milk for the cream, this is a simple but hearty soup.

Nutrition

Calories: 13kcal | Carbohydrates: 2g | Sodium: 370mg | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 1.5mg | Calcium: 15mg | Iron: 0.3mg

 

Creamy Garlic Tomato Quinoa Soup - Made with Quinoa Cream! WendyPolisi.com
« Tomato Cheddar Quinoa Soup
Creamy Roasted Garlic and Tomato Quinoa Penne »

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

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Comments

  1. Shannon Graham

    February 05, 2018 at 9:17 pm

    5 stars
    This is perfect for a wintery day!

    Reply

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  1. Creamy Roasted Garlic and Tomato Quinoa Penne - Wendy Polisi says:
    August 6, 2015 at 7:22 PM

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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