Roasted Tomato and Quinoa Soup
Jan 26 2012 by
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I did it again. I got carried away at the market and bought more than I should have. This time it was cherry tomatoes. But they were on special and they had this nice tray of testers and those beautiful little red nuggets were so sweet and juicy. How could I resist?
My favorite thing for using extra tomatoes is to roast them in a little olive oil and then use them in a bean salad but it was cold and damp out and I wanted a nice warm soup so here is what I came up with.
Kristy
Ingredients:
- 2 pints grape or cherry tomatoes *see notes
- 2 carrots, diced
- 2 ribs celery, diced
- 1 onion, diced
- 1 red pepper, diced
- 1 chili pepper, diced (remove ribs and seeds for less heat)
- 3 tbsp olive oil, divided
- 2 tsp sea salt or to taste
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp ground chipotle chili
- 2 tsp ground coriander
- 1 cup quinoa
- 8 cups low sodium vegetable broth
- lime wedges (optional)
- cilantro, chopped (optional)
Preparation:
- Preheat broiler to high. Place the tomatoes on a baking sheet and drizzle with 1 tbsp of the oil.
- Broil in the oven 10 minutes or until the skins burst and are just starting to blacken. Place on a cutting board and rough chop or you can put them in a food processor and pulse 1 or 2 times to chop. If you don’t like skins continue to process until pureed. Set aside.
- In a large soup pot heat the remaining oil over medium high heat and add the carrots, celery, onion, red pepper, chili pepper and sea salt. Sauté 5 minutes or so until the vegetables are starting to soften and then add the paprika, cumin, chipotle, and coriander.
- Stir in the quinoa, roasted tomatoes and vegetable broth. Bring to a boil, cover, and lower heat to a simmer.
- Simmer 30-40 minutes or until the quinoa is fully cooked.
- Serve with a squeeze of lime and cilantro if desired.
Nutritional Info:
Makes about 10 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 146, Cal. from Fat: 47, Total Fat: 5g, Sat. Fat: 1g, Carbs: 21g, Fiber: 3g, Sugars: 6g, Protein: 4g, Sodium: 505mg, Chol: 0mg
Notes:
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 6 months.
If you don’t have cherry tomatoes or want to save time you can substitute with 2 cans fire roasted diced tomatoes.
This was delicious! I made aces changes, I used a jalapeño instead of a chili pepper(that’s what had) and south African Smoke seasoning in lieu of chipotle for the same reason. Then I added sweet white corn and fresh spinach at the end. Love it! The flavor is perfect, and so healthy! Thank you!
Erin, your substitutions and additions sound delicious. I am intrigued by African smoke seasoning. I’ll have to look out for some.
Kristy
Hi, I made this soup and loved it! I also added 2 cloves of garlic, 1 tsp of onion salt, 1 tsp basil and 2 packets of stevia (to sweeten a tad) and 1 more cup of quinoa. Turned out delicious. Thanks for the recipe.
Hi Lindsay, good cooking is all about adapting a recipe to your own taste. I’m so glad you enjoyed the soup.
Kristy
I followed the recipe exactly and added some fresh spinach to give it an extra bit of healthy yummy goodness. We loved it and I’ll be making it again… soon.
That’s great that you liked the soup. The addition of spinach is a good idea. Thanks for letting us know. We love to hear from our readers.
Kristy
Hi I bought too many beef tomatoes. How should I roast them for this soup, and a salad? Whole? cut up? Any suggestions?
Hi Olivia,
I don’t think you can ever have too many tomatoes but depending on the size of the tomatoes I would probably quarter them to roast them. If they aren’t too big just cut them in half, drizzle with oil and lay them cut side down on the baking sheet. Either way would work. Good luck. Kristy
Thanks, will do!
Hi, i am new to clean eating i was just wondering what type of quinoa would be most suitable?
Thanks
Hey Alex,
Taste-wise it really doesn’t matter what quinoa you use for this recipe. The red and black quinoa are usually more expensive and I would save them for a salad or something else where quinoa is the star of the show. I think just plain white quinoa would be fine for this dish. Let us know how you like it.
Kristy
it was delish!
i used black quinoa because thats what i had in my pantry, although it did make it look a bit funny.
:)