Tomato Quinoa Soup

13 Mar 2017

When it comes to comfort food, tomato soup and grilled cheese are probably at the top of that list. I grew up on Campbell's tomato soup and this would often be what I would whip up at my grandmas after I got home from school for my second lunch (not a hobbit meal)

I have since derived a more whole foods/tastier go-to recipe, but when I get sick of that recipe and need something with a little more texture and added grains - I go to this recipe. I also recently converted this recipe to prepare via sous vide so I have both sous vide and traditional methods of cooking below.

And now I kind of want to curl up with some of this and watch Pretty in Pink (my go-to comfort movie). I don't know why but I never get sick of this movie, it is just perfection!

Tomato Quinoa Soup

Recipe for easy tomato quinoa soup.

Tomato Quinoa Soup

Prep time: - Cook time: - Total time:
Yield: 4S


*If preparing sous vide - freeze 3 cups vegetable stock into cubes before beginning recipe (optional - can use plain ice)

- 1 onion (finely diced)
- 2 cloves pressed garlic
- 2 cans diced tomatoes
- For Sous Vide: 1 can tomato paste
- For Traditional: 2 T tomato paste
- 1/2 cup torn parsley
- 1 T dried basil
- 1/2 cup quinoa (uncooked)
- dash salt & pepper
- For Sous Vide: 3 cups ice or frozen vegetable stock
- For Traditional: 2 cups vegetable stock
- Optional: Garnish with parmesan cheese.


Prepare via Sous Vide:
Set sous vide device to 185F.

Place all ingredients in vacuum bag and seal.

Let cook for about 1 hour once temperature is back to 185F (goes down once you insert the bags).

*Life Hack: Can add two other similar bagged meals to water bath and cook three at once!

Remove from bag and stir well, then serve with grilled cheese or your favorite bread.

Prepare with Traditional Cooking:
In a dutch oven or large pot, saute onion and garlic with 1-2 T olive oil until onion is translucent.

Add tomatoes, tomato paste, stock and bring to rapid simmer/boil.

Reduce heat and add quinoa and let simmer for at least 15 - 20 minutes.

Stir in herbs and season with salt and pepper (best to salt last because as soup reduces it could become too salty).





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