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Quinoa And Tomato Soup

Quinoa And Tomato Soup

Shika
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main course or appetizer
Cuisine Fusion
Servings 4
Calories 210 kcal

Equipment

  • 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.

Notes

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