Tomato Quinoa Soup is an easy, flavorful soup made with just a few wholesome ingredients. Protein-rich quinoa pairs perfectly with a bright tomato base to create a comforting meal you can make in about 20 minutes.
If you enjoy hearty, warming soups, this quick recipe is worth trying. The combination of quinoa and tomato makes a filling, nutritious bowl that works for weeknight dinners or a light lunch.
For variety, try other hearty soups like Italian Tortellini en Brodo or an Italian Vegetable Soup. If you want more quinoa ideas, consider a quinoa beet salad or a kale quinoa salad.
Table of Contents
Easy Tomato Quinoa Soup
This Tomato Quinoa Soup is quick to prepare and naturally gluten free. It’s vegetarian and vegan friendly when made with vegetable broth. Quinoa cooks separately while the tomato soup simmers, then you combine them for a satisfying, textured bowl.
To serve, spoon cooked quinoa into bowls and ladle hot tomato soup over it. I like to finish each bowl with a sprinkle of chopped pistachios or pepitas for crunch. A little grated Parmesan or lemon zest also pairs nicely if you’re not keeping it vegan.
This is a great choice when you want something nourishing, simple, and ready in minutes.
Ingredients
- Quinoa: red, white, or a blend; rinsed before cooking.
- Water: for cooking the quinoa.
- Olive oil: extra-virgin for sautéing and finishing; avocado oil works too.
- Onion: about 1/2 medium, diced.
- Garlic: 2 cloves, minced.
- Seasonings: Italian seasoning, crushed red pepper flakes, salt and black pepper.
- Tomatoes: canned whole peeled tomatoes (or fresh plus a bit of tomato paste).
- Broth: vegetable stock or chicken broth, low sodium preferred.
- Toppings: diced pistachios or pepitas, a drizzle of olive oil, or grated cheese if desired.
How to Make Tomato Quinoa Soup
The method is straightforward: cook quinoa in one pot while you prepare and puree the tomato soup in another. Combine at the end to serve.
Step 1: Cook the Quinoa
In a medium pot, bring water and rinsed quinoa to a boil. Reduce heat to low, cover, and simmer 13–14 minutes or until the quinoa is tender but still has some bite. Set aside.
Step 2: Make the Soup
In a large saucepan or Dutch oven, heat the oil over medium. Add onion, garlic, Italian seasoning and crushed red pepper. Cook, stirring occasionally, until the onion softens (about 3–5 minutes).
Add the canned tomatoes and broth and bring to a gentle boil. Reduce heat and simmer 13–15 minutes, stirring occasionally. Remove from heat and carefully puree with an immersion blender until smooth. Taste and season with salt and pepper as needed.
Step 3: Assemble the Tomato Quinoa Soup
Divide the cooked quinoa among bowls, then ladle the hot tomato soup over the quinoa. Top with diced pistachios or pepitas for texture and a drizzle of olive oil if you like.
Leftovers: store soup and quinoa separately in airtight containers in the refrigerator for up to five days. Reheat gently on the stove or in the microwave.
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Tomato Quinoa Soup
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- 3 tablespoons olive oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 2 – 28 ounce cans whole peeled tomatoes
- 2 cups low sodium chicken broth (or vegetable broth)
- diced pistachios or pepitas for serving (optional)
Instructions
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In a medium pot, bring the water and quinoa to a boil. Reduce to a low simmer, cover, and cook for 13–14 minutes or until al dente; set aside.
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While the quinoa cooks, heat the oil in a large saucepan or Dutch oven over medium. Add onion, garlic, Italian seasoning, and crushed red pepper. Cook, stirring occasionally, for about 3 minutes, until the onion softens.
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Add the tomatoes and broth and bring to a low boil. Reduce heat and simmer 13–14 minutes, stirring occasionally. Turn off heat and puree with an immersion blender until smooth.
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Divide the cooked quinoa into bowls and top with hot soup. Sprinkle with diced pistachios or pepitas for extra crunch and flavor.