Creamy Garden Tomato & Quinoa Soup

Creamy Garden Tomato & Quinoa Soup

from eatingwell.com
Side Dish
229 kcal / serving

This hearty garden tomato soup is loaded with vegetables. To thicken the soup, we puree it before adding the quinoa. Half-and-half and milk add creaminess and cut the acidity of the tomatoes, adding balance and letting the garden-fresh flavors shine.

Ingredients

  • 1 tablespoonextra-virgin olive oil
  • 2 cupschopped yellow onion
  • 1 cupchopped carrot
  • 1 cupchopped celery
  • 1 cupchopped red bell pepper
  • 1 tablespoonchopped garlic
  • 2 teaspoonsdried oregano
  • 2 teaspoonsdried basil
  • 1 teaspoondried thyme
  • 1 teaspoonsalt
  • 1 teaspooncoarsely ground pepper
  • 2cans no-salt-added whole tomatoes
  • 2 ½ cupsreduced-fat milk
  • 2 cupshalf-and-half
  • ½ cupred quinoa
  • fresh basil and/or flat-leaf parsley leaves for garnish

Directions

  1. 1

    Heat oil in a large Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in carrots, celery and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, oregano, basil, thyme, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally with a wooden spoon to break up the tomatoes, until thickened, 30 to 40 minutes. Remove from heat.

  2. 2

    Stir in milk and half-and-half. Puree the soup with an immersion blender until thickened and smooth, about 1 minute. (Alternatively, pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until thickened and smooth, about 1 minute. Use caution when blending hot liquids.)

  3. 3

    Stir in quinoa and bring to a simmer over medium-low heat; cook, stirring often, until the quinoa is tender, 10 to 15 minutes. Garnish with basil and/or parsley, if desired.