Quinoa And Tomato Soup

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with nourishing ingredients—and that’s exactly what you get with quinoa and tomato soup.

I love how this recipe brings together the hearty, protein-rich goodness of quinoa with the bright, tangy flavor of ripe tomatoes. It’s light enough for a summer lunch yet filling enough to serve as a satisfying dinner.

Whether you’re looking for a meatless meal option or simply want to enjoy a wholesome bowl of plant-based comfort, this quinoa and tomato soup hits the spot every time.

How To Make Quinoa And Tomato Soup?

Recipe Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Course: Main Course or Appetizer

Cuisine: Fusion

Yield: Serves 4

Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon
• Measuring cups and spoons
• Ladle

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red chili flakes (optional)
• 1 cup uncooked quinoa (rinsed)
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of 1/2 lemon
• Fresh basil or parsley for garnish

Instructions

Sauté The Aromatics

I heat olive oil in a large soup pot over medium heat. Then I toss in the onion, garlic, carrot, and celery, cooking them until softened—about 5–6 minutes.

Add The Spices

Once the vegetables turn fragrant, I stir in the cumin, paprika, and chili flakes. The spices bloom beautifully and create a deep aroma.

Stir In Quinoa And Tomatoes

I add the rinsed quinoa, followed by the crushed tomatoes. I give everything a good mix to coat the grains with flavor.

Pour In The Broth

Next, I pour in the vegetable broth, bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes. The quinoa becomes soft and slightly translucent.

Finish With Lemon

Before serving, I squeeze in the lemon juice and adjust salt and pepper to taste. I always taste at this point—it makes all the difference.

Garnish And Serve

I ladle the soup into bowls and top it with chopped fresh herbs. It’s wholesome and comforting—just perfect.

Nutrition Facts Of Quinoa And Tomato Soup

• Calories: 210
• Protein: 7 g
• Carbohydrates: 34 g
• Fiber: 6 g
• Fat: 6 g
• Sugar: 7 g
• Sodium: 620 mg

Serving Suggestions Of Quinoa And Tomato Soup

Pair With Crusty Bread

I love dunking a slice of sourdough into this hearty soup—it soaks up all that savory tomato richness.

Top With Avocado Slices

For a creamy contrast, I sometimes add avocado right before serving.

Sprinkle With Nutritional Yeast

This gives a cheesy, umami depth without using dairy.

Tips And Variations Of Quinoa And Tomato Soup

Use Fire-Roasted Tomatoes

When I want a smoky depth, I swap regular crushed tomatoes for fire-roasted ones.

Make It Creamy

For a thicker texture, I blend half the soup before adding the quinoa. It turns creamy and still keeps the grainy texture.

Add Leafy Greens

Sometimes I stir in a handful of baby spinach or kale during the last few minutes of cooking.

Boost Protein

For an even heartier version, I add cooked chickpeas or shredded chicken.

Note

I always rinse the quinoa before cooking—it helps remove the natural coating called saponin, which can taste bitter. Don’t skip this step!

Conclusion

My quinoa and tomato soup recipe is all about balance—rich yet light, simple yet nourishing. It’s the kind of recipe that proves comfort food can still be deeply wholesome.

I keep this in my regular meal prep rotation, and it never fails to satisfy. Give it a try—you might just fall in love with how something this simple can taste this good.