Description
This comforting Quinoa Tomato Soup combines wholesome quinoa and rich diced tomatoes in a savory vegetable broth base. Enhanced with fragrant herbs and sautéed aromatics, this cozy soup is easy to prepare, nutritious, and perfect for a warm, filling meal any day of the week.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil: Place a pot over medium heat and add 2 tablespoons of olive oil, allowing it to warm up and create the perfect base for sautéing your vegetables.
- Sauté vegetables: Add diced onion, minced garlic, diced carrot, and diced celery to the hot oil. Cook, stirring occasionally, until the vegetables become soft and fragrant, about 5-7 minutes.
- Add quinoa and liquids: Stir in 1 cup quinoa, 4 cups vegetable broth, and one 14 oz can of diced tomatoes along with their juices. Mix in 1 teaspoon dried basil and 1 teaspoon dried oregano to infuse flavor.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the quinoa is tender and has absorbed the flavors.
- Season: Taste the soup and add salt and pepper to your preference, ensuring the flavors are balanced and savory.
- Serve hot: Ladle the soup into bowls and serve immediately for a warm and nourishing meal.
Notes
- You can rinse the quinoa before cooking to reduce bitterness and improve texture.
- For a creamier texture, blend a portion of the soup before serving.
- Feel free to add fresh herbs like parsley or cilantro as garnish.
- Adjust salt based on the sodium content of your vegetable broth.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
