Here’s a great soup recipe for a cold winter day! It’s easy to prepare, healthy and delicious!
I especially liked this soup because the quinoa gave it texture. I like my soups to be full of veggies or to be a little more exciting then pureed “something”. This was a great soup because it gave the classic tomato soup a little boost! Plus, it was a protein-packing boost!
Tomato and Quinoa Bisque
Recipe Adapted from Good Life Eats
1 large onion, diced
3 garlic cloves, minced
1 tablespoon olive oil
1 15oz can whole, peeled tomatoes
1 15 oz can tomato sauce
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon Italian seasoning
1 can of water
1/2 cup quinoa, dry but rinsed
1/2 cup almond milk
Grated cheese to garnish
1. Heat the oil in a large saucepan over medium heat. Add the onion and saute for five minutes. Add the garlic, salt, pepper, and italian seasoning and saute for 3-5 more minutes.
2. Add the tomatoes and tomato sauce, mixing well. Fill one of the empty cans with water and add to thin it out a bit (you may not need the whole can, or you may need more – I would have done less if I could do it again). Add the quinoa, bring to a boil and then cover and reduce heat to low. Let simmer for 10-15 minutes, or until the quinoa is cooked.
3. Remove the soup from the heat and cool slightly. Transfer half of the soup to a blender (all of the tomato chunks) and blend until smooth. Return to the pot, remixing with the non-blended half. Stir in the almond milk and additional spices if necessary (chili flakes!).
4. Serve warm, garnished with freshly grated cheese and with a toasted english muffin!