When you are craving something warm, comforting, and nourishing, this Tomato Quinoa Soup is perfect. With a rich tomato base and hearty quinoa, this soup is the ultimate comfort food. Plus, it's packed with protein and nutrients to keep you feeling satisfied.
Looking for a surefire path to comfort?
It doesn't get any better than this tomato quinoa soup! It is loaded with the flavor you crave and the nutrition you need.
Ready to get started? Pull out your dutch oven and let's go.
Ingredients
- Olive Oil: If olive oil isn't your go-to, feel free to swap it with avocado oil or your favorite cooking oil.
- Sweet Onion: No sweet onions in your pantry? A white onion will step up to the plate beautifully. Want to add more veggies? Carrots, celery, and red bell peppers are nice additions.
- Garlic: If you're out of fresh garlic, a ½ teaspoon of garlic powder can be a quick substitute, though nothing beats the aromatic kick of fresh cloves.
- Fresh Thyme: No fresh thyme on hand? Dried thyme works in a pinch; I recommend 1 teaspoon.
- Dry White Wine or Broth: Here's where we introduce a bit of complexity. The wine adds a depth of flavor, deglazing the pot and picking up all those tasty bits. Prefer to keep it non-alcoholic? Vegetable broth maintains the liquid harmony without missing a beat.
- Cooked Quinoa: The star grain! Quinoa not only thickens our soup but also invites a delightful nutty flavor and a boost of protein. If quinoa is not your favorite, try using rice or even lentils as a hearty alternative.
- Fire Roasted Tomatoes: These tomatoes are like regular tomatoes that went on a flavor vacation. They bring a smoky depth that transforms the soup. Can't find fire-roasted? Regular diced tomatoes will still make a lovely soup, just with a more traditional tomato taste.
- Vegetable Broth: Feel free to use chicken broth if you aren't vegetarian.
- Sea Salt: Kosher salt or table salt can be used.
- Fresh Ground Pepper: Pre-ground pepper works, but freshly ground offers a more vibrant bite.
- Crushed Red Pepper Flakes: For those who like a whisper of heat in their soup, this is your ingredient. It's optional, and the amount can be adjusted to suit your heat tolerance. No crushed red pepper? A dash of cayenne pepper could also do the trick.
- Cheddar Cheese: Grated cheddar introduces a creamy, melty joy that binds the soup's flavors with a touch of indulgence. Not a cheddar fan? Try swapping it with Monterey Jack, Parmesan Cheese, or even vegan cheese for a dairy-free version.
Tips and Tricks
- Quinoa Quirks: Rinse your quinoa under cold water before adding it to the soup. This little step helps remove any bitterness from the outer coating of the quinoa, ensuring your soup has that pure, nutty flavor we all love.
- Tomato Tip: Using fire-roasted tomatoes can elevate your soup from good to great. The smoky flavor adds an extra layer of complexity that pairs beautifully with the hearty quinoa. If you're using regular diced tomatoes and still want that smokiness, a dash of smoked paprika does wonders.
- Blend to Your Heart's Desire: When it comes to pureeing, you've got options. An immersion blender offers convenience and less cleanup, but if you're going for ultra-smooth, a high-powered countertop blender is your best friend. Just remember to let the soup cool a bit and vent the blender to prevent any hot soup escapades.
- Cheese, Please: Who doesn't love cheese? When adding cheese to your soup, do it a little at a time while stirring. This ensures the cheese melts beautifully into the soup without clumping. Feel free to experiment with different types of cheese. A sharp cheddar is my go-to, but a nice Gruyère could add a fancy twist.
- Storage Savvy: This soup stores like a dream. Cool it down completely and pop it in an airtight container in the fridge for up to 4 days. Or freeze leftovers for a future meal. Just leave out the cheese if you plan to freeze, and add fresh when reheating.
- Make It a Meal: While this Tomato Quinoa Soup is a star on its own, don't hesitate to pair it with a crusty piece of bread or a light salad for a fuller meal. It's all about balance and what makes your taste buds happy.
More Soup Recipes
- Apple Cheddar Soup: Imagine the perfect autumn day captured in a bowl - that's what you get with this unique blend of sharp cheddar and sweet apples, a match made in heaven for those who love a twist on the classics.
- Ninja Foodi French Onion Soup: This French Onion Soup recipe brings the bistro right into your kitchen, minus the fuss.
- Crockpot Broccoli Cheese Soup: For days when you crave the comfort of creamy, cheesy goodness but don't want to stand over a stove, let your Crockpot do the heavy lifting with this hands-off Broccoli Cheese Soup that's sure to become a family favorite.
- Vegan Black Bean Soup: Who says you need meat to pack a flavorful punch? This Vegan Black Bean Soup is a hearty, healthy, and utterly delicious option that will have even the most devout carnivores asking for seconds.
Tomato Quinoa Soup
When you are craving something warm, comforting, and nourishing, this Tomato Quinoa Soup is perfect. With a rich tomato base and hearty quinoa, this soup is the ultimate comfort food. Plus, it's packed with protein and nutrients to keep you feeling satisfied.
Servings: 6
Calories: 198kcal
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 4 cloves garlic minced
- 2 teaspoons fresh thyme
- ¼ cup dry white wine or broth
- 1 cup cooked quinoa
- 28 ounces fire roasted tomatoes
- 2 cups vegetable broth
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- ¼ teaspoon crushed red pepper
- 4 ounces cheddar cheese grated
Instructions
- Heat ½ tablespoon love oil in a saucepan over medium low heat. Add onion and cook for 7 to 10 minutes.
- Add garlic and thyme and cook for one more minute. Increase heat to medium high and add wine or broth. Cook for 4 minutes.
- Add tomatoes, quinoa, broth, salt, pepper and crushed red pepper and bring to a boil. Reduce to simmer and cover. Cook for 10 minutes.
- Using an immersion blender puree soup until smooth. (You may also do this in batches in your blender.) Return soup to pot and heat to low. Stir in cheese a little bit at a time until melted.
Nutrition
Calories: 198kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1030mg | Potassium: 152mg | Fiber: 2g | Sugar: 6g | Vitamin A: 940IU | Vitamin C: 6.7mg | Calcium: 199mg | Iron: 1.6mg
John Hartil
Super.....I have been looking for a Tomato soup recipe and this sounds so perfect!
Wendy Polisi
Hope you enjoy it!
Janet
Do we drain the tomatoe? Or do we need the added liquid?
Wendy Polisi
You can add the liquid.
Jennifer
I made this soup three times. It’s absolutely toe curling delicious. Thank you for sharing.
Wendy Polisi
I am so glad that you like it! Thanks so much for taking the time to let me know.
Rose
If I can't find roasted tomato, could I use normal diced tomatoes from a tin?
Wendy Polisi
You sure could!