Roasted Tomato and Quinoa Soup
Roasted Tomato and Quinoa Soup is a comforting bowl of goodness, perfect for chilly evenings or cozy gatherings. This delicious soup combines the sweet richness of roasted tomatoes with the nutty flavor and protein boost from quinoa, creating a satisfying meal that nourishes both body and soul. With vibrant colors and an aromatic bouquet, this dish is a feast for the senses.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Mediterranean
Ingredients
Scale
- 4 cups ripe tomatoes, halved
- 1 cup quinoa, rinsed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place halved tomatoes cut-side up on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes until caramelized.
- In a large pot over medium heat, add olive oil, then sauté onions and garlic until translucent (about 5 minutes).
- Add vegetable broth and rinsed quinoa to the pot; bring to a boil. Reduce heat and simmer for about 15 minutes until quinoa is fluffy.
- Add roasted tomatoes to the pot and blend until smooth using an immersion blender (or regular blender). Adjust seasoning as needed.
- Serve hot in bowls garnished with fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg