Roasted tomato quinoa soup

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.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 111kcal

Author Vandana Chauhan

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 in 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.

Nutrition