Tomato Quinoa Soup

Easy to make tomato soup with quinoa is a healthy and delicious recipe you'll make again and again! Use either white or red quinoa and serve with diced pistachios or pepitas for extra crunch.

Course Soup

Cuisine American

Prep Time 2

Cook Time 18

Total Time 20

Servings servings

Calories 188kcal

Author Angela Allison

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.

Notes

Leftovers: Store the leftover soup and quinoa in separate airtight containers in the refrigerator for up to five days.

Nutrition