Tomato Quinoa Vegetable Soup

Nothing beats a warm cup of soup on a cold winter day. This tomato quinoa vegetable soup recipe is a classic in my household. First inspired by my Nona who used to make a similar version of it all the time growing up. I remember as soon as we would step foot in the cottage on Manitoulin island a pot would be sitting on top of the stove all ready to eat. The tradition has carried on although the recipe has been altered a bit.

tomato soup

Tomato Quinoa Vegetable Soup
Serves: 4
  • 2 tbsp butter
  • ½ cup chopped onions
  • ½ cup chopped celery
  • 1 28-ounce can peeled tomatoes
  • 1½ cups of vegetable or chicken broth
  • ½ tsp dried marjoram, crumbled
  • ½ tsp dried basil
  • 2 tsp sugar
  • salt and pepper to taste
  • ½ cup cooked quinoa
  • grated parmesan cheese
  • Fresh Basil leaf
  1. Melt the butter over medium heat in large saucepan. Saute the onion and celery until soften. Combine the tomatoes, broth, onions, celery, and butter in a blender and spin until smooth. Pour back into the sauce pan. Add the marjoram, basil, sugar and salt and pepper to taste.
  2. Bring the mixture to a boil over moderate heat. Add the cooked quinoa, stir well and cover. Reduce the heat to low, and simmer 15 to 20 mins. Serve garnished with parmesan cheese.
  3. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  4. In the now empty stockpot, melt the butter over medium heat. Stir in the gluten free flour. Cook until the mixture is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Mix in the quinoa Season with sugar and salt, and adjust to taste.


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1 Comment

  • Reply Melissa Huson January 7, 2014 at 5:21 am

    This vegetable soup recipe looks fantastic! It also is very well laid out for the instructions, making it easy to make for folks lacking in culinary prowess, such as myself.
    Thank you for this recipe.

    Melissa Huson

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