Roasted Tomato and Quinoa SoupJan 26 2012 by
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.
- 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)
- 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.
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
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.