This roasted tomato and quinoa soup is a light comforting soup that's very simple to make. The addition of quinoa makes it more filling and delicious than a regular tomato soup. It's vegan and gluten-free.
I keep mentioning on my blog that I love soups and make them in every season. However, now as the days have started getting colder, soups have become even more enjoyable so, you will see me posting more frequent soup recipes here.
Today also I am sharing a delicious roasted tomato quinoa soup recipe. It's more filling than a regular tomato soup as it also has protein-packed quinoa in it. So, you can also enjoy it as a light meal.
Jump to:
- What goes in roasted tomato quinoa soup?
- Ingredient notes and substitute suggestions
- How to make (step-by-step instructions)?
- Serving tomato quinoa soup
- Storing, freezing, and reheating tips
- Recipe tips, tricks, and variation suggestions
- Frequently asked questions
- More easy quinoa recipes
- More vegan soup recipes
- Recipe
What goes in roasted tomato quinoa soup?
To make this quinoa tomato soup, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Tomatoes: Use juicy red tomatoes like Roma tomatoes. You can also use cherry tomatoes.
- Quinoa: I have used white quinoa but black, red, or rainbow quinoa, all are fine to be used.
- Cilantro: I love cilantro in tomato soup. If you don't like cilantro, use fresh basil, parsley, or any other fresh herb of choice.
- Onion: Brown, white, or red onion, use whichever you have or prefer.
- Seasonings: This soup doesn't need much flavoring. It tastes the best with basic seasonings like basil and ground black pepper. However, if you want to add extra flavor, add ingredients like bay leaves or Italian seasoning.
- Olive oil: Use good quality extra virgin olive oil in this recipe.
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step instructions)?
To make roasted tomato soup with quinoa, just follow the step-by-step instructions given below:
Step 1: Rinse quinoa and put it in a pot or a saucepan. Add water.
Step 2: Cook uncovered on low heat for around 15 minutes or until all the water dries up.
Step 3: Turn off the heat and cover the pot. Leave covered for 5 minutes.
Step 4: Spread the diced tomatoes, onion, and unpeeled whole garlic cloves on a baking tray lined with a baking sheet. Drizzle a little olive oil on top, sprinkle salt, pepper, and dried basil.
Step 5: Bake in a preheated oven at 200℃ (around, 400℉) for around 30 minutes or until the tomatoes and onion are roasted well. Allow the roasted vegetables to get slightly colder.
Step 6: Put the roasted tomatoes, onion, garlic pulp, and ½ a cup of vegetable stock into a blending jar.
Step 7: Blend to make a smooth paste.
Step 8: Transfer the blended vegetables to a large pot.
Step 9: Add the remaining vegetable stock.
Step 10: Add cooked quinoa to the soup pot. Mix.
Step 11: Cook for another 5-7 minutes then turn off the heat.
Step 12: Garnish with fresh cilantro and crushed black pepper.
Your delicious homemade roasted tomato quinoa soup is ready to be served!
Serving tomato quinoa soup
Serve this tomato soup warm or hot.
You can enjoy it with side dishes like garlic bread, any toasted bread, dinner rolls, grilled cheese sandwich, garlic butter toast, baked potato wedges, or grilled vegetables.
This simple soup can also be paired with a fresh salad of choice.
Storing, freezing, and reheating tips
To store, transfer the leftover soup to an airtight container and refrigerate for up to 3 days.
Quinoa tomato soup also freezes well. You can freeze it in batch-size, freezer-safe containers for up to 3 months.
To reheat, if the soup is frozen, thaw it first. Then reheat either in the microwave or the stovetop until evenly heated.
If the soup has thickened, add more warm water or vegetable stock to adjust the consistency, while reheating. If you are adding more liquid, the soup might need reseasoning. Check and adjust the seasonings.
Recipe tips, tricks, and variation suggestions
- Use juicy red tomatoes to make this soup.
- Instead of roasting the vegetables, you can also saute them in a pan and then blend. However, the soup made with roasted vegetables tastes better.
- Roasted bell pepper also tastes amazing in this soup. To do that roughly dice a red bell pepper and roast it with other vegetables then blend.
- Instead of using a regular blender (stand blender), you can also use an immersion blender (hand blender) to blend this soup. Blend before adding quinoa.
- Quinoa can be replaced with cooked couscous, barley, or pasta too.
- To make a more hearty soup, add some cooked beans to it like cannellini beans, kidney beans, or black beans.
- You can also add greens like fresh kale, spinach, or Swiss chard to this soup.
- To add a little cheese flavor, vegetarians may add some nutritional yeast and non-vegetarians may add parmesan cheese in the end.
- If your tomatoes are not very red and you didn't get a good red color, add 1 tablespoon of tomato paste. You can also add some canned tomatoes to the blender along with the roasted tomatoes.
- If you don't like cilantro, use fresh herbs of your choice for garnishing like basil or parsley.
- Feel free to use seasonings of your choice to flavor the soup.
Frequently asked questions
Yes, quinoa is a gluten-free ingredient.
Yes, you can also use cooked couscous instead of cooked quinoa in this recipe. Just remember that the methods of cooking quinoa and couscous are different.
More easy quinoa recipes
Want to try more easy and hearty quinoa recipes in your kitchen? The following recipes are worth checking out:
- Quinoa pulao
- Quinoa lentil soup
- Cherry tomato and quinoa salad
- Middle Eastern quinoa beetroot salad
- Curried quinoa
- Mexican quinoa salad
More vegan soup recipes
If you enjoyed this delicious soup and looking for more easy vegan soup recipes to make this soup season? Don't miss to check out the following links:
- Black bean soup
- Greek chickpea soup
- Red cabbage soup
- Frozen vegetable soup
- Mushroom potato soup
- Mushroom barley soup
- Moroccan harira
- Trinidad corn soup
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Roasted tomato quinoa soup
Equipment
- Oven
- baking tray
- 1 Large cooking pot
- 1 Blender or food processor
- Knife and chopping board
- 1 Spatula
Ingredients
Ingredients to cook quinoa
- ¼ cup uncooked quinoa
- ½ cup water
Other ingredients
- 8-9 medium-sized tomatoes, around 850 grams cut in half
- 1 medium-sized onion roughly sliced
- 3-4 garlic cloves
- A handful of fresh cilantro leaves for garnishing
- ½ tablespoon dried basil leaves
- ¼ teaspoon ground black pepper adjust to taste
- Salt to taste
- 1 tablespoon olive oil
- 3 cups vegetable stock
Instructions
- Spread tomato halves, sliced onion, and whole unpeeled garlic cloves on a baking tray lined with a baking sheet.
- Drizzle olive oil on top, sprinkle salt, pepper, and dried basil.
- Bake in a preheated oven at 200℃ (around, 400℉) for around 30 minutes or until the tomatoes and onion are roasted well. Allow them to get slightly colder.
- While the tomatoes are getting roasted, rinse quinoa and put in a small pot. Add water and cook uncovered for around 15 minutes or until all the water dries up. Turn off the heat and cover the pot for at least 5 minutes. Keep the cooked quinoa aside.
- Transfer the roasted tomatoes, onion, garlic pulp, and around ½ a cup of vegetable stock to a blending jar. Blend until smooth and creamy.
- Put the blended vegetables to a large pot. Add the remaining vegetable stock and cooked quinoa. Cook for 5-7 minutes then turn off the heat.
- Garnish with chopped cilantro and crushed black pepper.
Video
Notes
- Use juicy red tomatoes to make this soup.
- Instead of roasting the vegetables, you can also saute them in a pan and then blend. However, the soup made with roasted vegetables tastes better.
- Roasted bell pepper also tastes amazing in this soup. To do that roughly dice a red bell pepper and roast it with other vegetables then blend.
- Instead of using a regular blender (stand blender), you can also use an immersion blender (hand blender) to blend this soup. Blend before adding quinoa.
- Quinoa can be replaced with cooked couscous, barley, or pasta too.
- To make a more hearty soup, add some cooked beans to it like cannellini beans, kidney beans, or black beans.
- You can also add greens like fresh kale, spinach, or Swiss chard to this soup.
- To add a little cheese flavor, vegetarians may add some nutritional yeast and non-vegetarians may add parmesan cheese in the end.
- If your tomatoes are not very red and you didn't get a good red color, add 1 tablespoon of tomato paste. You can also add some canned tomatoes to the blender along with the roasted tomatoes.
- If you don't like cilantro, use fresh herbs of your choice for garnishing like basil or parsley.
- Feel free to use seasonings of your choice to flavor the soup.
- More recipe tips, tricks, and variation suggestions are shared in the post above, please follow them to make this soup.
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