Tomato, Cheddar, & Quinoa Soup


Tomato, Cheddar, & Quinoa Soup | jollycrumbs.com

I haven’t posted a recipe from Soup Sunday in quite a while. So, it’s about that time to share another delicious and easy recipe for a soup I love. Now, I’ve posted a couple other soups that may seem similar to this one. However, I promise this soup is really different. I have made a couple tomato soups before, and both were great successes. This soup combines a wonderful tomato flavor with the interesting texture of quinoa.

This soup has a great tomato base. It’s made with fire roasted tomatoes, which add such a great depth of flavor. The tomato part of the soup is absolutely delicious. Then you add in delicious quinoa. This adds a thickness and wonderful texture to the soup. This is all blended together with delicious spices and onions. And if you thought it couldn’t get better, you’ll add in some cheddar cheese and stir it together to create a delicious, cheesy tomato soup with a wonderful texture from the blended quinoa.

Tomato, Cheddar, & Quinoa Soup | jollycrumbs.com

First, heat olive oil in a saucepan over medium low heat. Add the onion and cook for 7 to 10 minutes. The onion should be soft and translucent. Add garlic and thyme and cook for one more minute.

Tomato, Cheddar, & Quinoa Soup | jollycrumbs.com

Increase heat to medium high and add the ¼ cup broth (or wine). Cook for 4 minutes. Add tomatoes, quinoa, broth, salt, pepper and crushed red pepper and bring to a boil. Reduce to simmer and cover. Cook for 10 minutes. Using an immersion blender puree soup until smooth. (You may also do this in batches in your regular blender. If you use a blender, return soup to the pot.) Heat soup back on low. Stir in the cheese a little bit at a time until melted. Serve hot.

Tomato, Cheddar, & Quinoa Soup | jollycrumbs.com

This tomato soup is different than the previous ones on this blog. It has a great texture from the quinoa in the soup. Not to mention this soup is packed with protein from the quinoa. This soup is also delicious with the cheddar mixed in until it is completely melted and creamy. The fire roasted tomatoes also add a wonderful flavor to the soup. It definitely provides a different flavor to the typical tomato soup. So, if you are looking for a tomato soup that is slightly different than the everyday usual, give this soup a try. The flavor and texture will amaze you.


Tomato, Cheddar, & Quinoa Soup
Total calories: 893
Servings: 4

 Ingredients:

  • ½ tbsp olive oil
  • 1 small yellow or sweet onion, chopped (can use half a regular size onion)
  • 4 cloves garlic, minced
  • ½ tsp dry thyme (or 2 tsp fresh)
  • ¼ cup vegetable broth (dry white wine can be substituted)
  • 1 cup cooked quinoa (prepare this ahead of time according to package directions)
  • 28 oz fire roasted tomatoes
  • 2 cups vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper
  • 4 oz sharp cheddar cheese, grated (any cheddar will work)

Directions:

  1. Heat olive oil in a saucepan over medium low heat. Add onion and cook for 7 to 10 minutes. Add garlic and thyme and cook for one more minute.
  2. Increase heat to medium high and add ¼ cup broth (or wine). Cook for 4 minutes. Add tomatoes, quinoa, broth, salt, pepper and crushed red pepper and bring to a boil. Reduce to simmer and cover. Cook for 10 minutes.
  3. Using an immersion blender puree soup until smooth. (You may also do this in batches in your regular blender. If you use a blender, return soup to the pot.) Heat soup back on low. Stir in the cheese a little bit at a time until melted. Serve hot.
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