Tomato Quinoa Soup is a simple and quick recipe made with just a few ingredients. Quinoa and tomato soup are the perfect combination in this easy to make recipe that’s full of flavor!
If you love hearty and warming soups, give this simple 20-minute recipe a try! The combination of quinoa and tomatoes can’t be beat!
For more hearty and delicious soup recipes, try this Italian Tortellini en Brodo or the classic Italian Vegetable Soup. For another quinoa recipe, don’t miss this Quinoa Beet Salad or Kale Quinoa Salad.
Easy Tomato Quinoa Soup
Tomato Quinoa Soup is a simple and delicious hearty soup recipe that’s ready in minutes! This recipe features protein-packed quinoa paired with a tasty and easy-to-make tomato soup.
The combination of quinoa and tomatoes has always been a favorite and they are better than ever in his hearty quinoa soup. This recipe is naturally gluten free, and vegetarian and vegan friendly.
Here, the quinoa cooks in a separate pot while the soup cooks on the stovetop. Scoop in a serving of quinoa and then ladle in the hot soup for a truly satisfying meal.
I like to serve this with a sprinkle of crushed pistachios on top for a bit of crunch. This would be excellent with some parmesan cheese and a bit of lemon zest too.
So, if you’re looking for a healthful and easy soup recipe, give this Tomato Quinoa Soup a try. You’re going to love it!
Ingredients
- Quinoa: use your favorite quinoa blend. I like to use red quinoa or a mixed quinoa for this soup.
- Water: filtered water for cooking the quinoa.
- Olive Oil: extra-virgin olive oil for cooking the veggies and finishing off the soup. Avocado oil can also be use.
- Onion: you’ll need about half of a medium onion, diced.
- Garlic: use about two fresh garlic cloves, minced, for flavor.
- Seasonings: I like to use Italian seasoning, crushed red pepper flakes, salt and pepper for seasonings.
- Tomatoes: canned whole tomatoes work great here. You can use fresh tomatoes with a bit of tomato paste as well.
- Broth: use a good quality vegetable stock or chicken broth.
- Toppings: finish off the Tomato Quinoa Soup with a drizzle of olive, or toasted pepitas or pistachios for crunch and flavor.
How to Make Tomato Quinoa Soup
Tomato Quinoa Soup is a simple and healthful recipe that’s ready in just minutes. You will need to boil the quinoa separately while the soup cooks.
Step 1: Cook the Quinoa
In a medium pot, bring the water and quinoa to boil. Reduce to a low simmer, cover, and let cook for 13-14 minutes or until al dente; set aside.
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Step 2: Make the Soup
In a large saucepan or dutch oven, heat the oil over medium heat. Add in the onions, garlic, and Italian seasoning, and crushed red pepper. Cook, stirring occasionally with a wooden spoon, for 4-5 minutes, or until the onions soften.
Add in the tomatoes and vegetable broth and bring to low boil. Reduce heat and let simmer for 15 minutes, stirring occasionally. Turn off heat and use an immersion blender (or hand blender) to puree the mixture until smooth, being careful not to splash yourself.
Taste for seasonings and add kosher salt and black pepper as needed.
Step 3: Assemble the Tomato Quinoa Soup
Divide the cooked quinoa into the serving bowls and top with hot soup. Sprinkle on diced pistachios or pepitas for extra crunch and flavor.
Leftovers: Store the leftover soup and quinoa in separate airtight containers in the refrigerator for up to five days.
More Easy Recipes…
Tomato Quinoa Soup
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- 3 tablespoons olive oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 2 – 28 ounce cans whole peeled tomatoes
- 2 cups low sodium chicken broth (or vegetable broth)
- diced pistachios or pepitas for serving (optional)
Instructions
- In a medium pot, bring the water and quinoa to boil. Reduce to a low simmer, cover, and let cook for 13-14 minutes or until al dente; set aside.
- While the quinoa cooks, in a separate large saucepan or dutch oven, heat the oil over medium heat. Add in the onions, garlic, and Italian seasoning, and crushed red pepper. Cook, stirring occasionally, for about 3 minutes, or until the onions soften.
- Add in the tomatoes and broth and bring to low boil. Reduce heat and let simmer for 13-14 minutes, stirring occasionally. Turn off heat and use an immersion blender to puree the mixture until smooth, being careful not to splash yourself.
- Divide the cooked quinoa into the serving bowls and top with hot soup. Sprinkle on diced pistachios or pepitas for extra crunch and flavor.
