Tomato Quinoa Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
large
sweet onion, chopped
-
4
cloves
garlic, minced
-
2
teaspoons
fresh thyme
-
¼
cup
dry white wine or broth
-
28
ounces
fire roasted tomatoes
-
2
cups
vegetable broth
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground pepper
-
¼
teaspoon
crushed red pepper flakes
The protein
The garnish
-
4
ounces
cheddar cheese, grated
Instructions
- Heat ½ tablespoon of olive oil in a saucepan over medium-low heat and add the onion, cooking until soft.
- Add garlic and thyme, cooking for an additional minute.
- Increase heat to medium-high, add wine or broth, and cook for 4 minutes.
- Stir in tomatoes, quinoa, broth, salt, pepper, and crushed red pepper, then bring to a boil.
- Reduce heat to simmer, cover, and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth, then return it to the pot.
- Heat the soup on low and stir in cheese gradually until melted.
Nutrition Facts (estimated)
Servings
6
Calories
198
Total fat
9g
Total carbohydrates
19g
Total protein
7g
Sodium
1030mg
Cholesterol
19mg
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