Simple Tomato Basil Quinoa Soup


½ cup onion, finely chopped
3 tablespoons olive oil
4 cloves garlic, finely chopped
1 pinch red pepper flakes
¼ cup white wine
2 28-ounce whole tomatoes with juice
2 cups vegetable broth
½ cup fresh basil leaves, torn
1 cup uncooked quinoa
1 ½ cups water
2 tablespoons sugar
2 tablespoons balsamic vinegar

Parmesan cheese for garnish



1. Heat olive oil in a large pot over medium heat. Add the onions and stir until soft. About 4-5 minutes. Stir in the garlic and pepper flakes, cook for 1 minute.

2. Carefully pour in white wine, simmer until almost completely evaporated. Pour in the cans of tomatoes with their juices, vegetable broth and basil. Increase heat to medium-high and bring soup to a boil for 1 minute. Then, reduce heat and simmer soup for 10 minutes.

3. Working carefully, puree soup with a hand blender until completely smooth. Or, scoop it into a blender and puree until smooth. When all of the soup is completed return it to the pot and bring it to a simmer. Add the quinoa and water and all the soup to simmer for about 30 minutes. Then stir in the sugar and vinegar and serve with a garnish of Parmesan cheese

4. Allow soup to simmer for a few minutes, then stir in the sugar and vinegar. Serve hot with a garnish of cheese.


Naptime Notes

Naptime Recipe Serving ideas

This was substantial enough for us to serve as the main meal. I served it with some roasted vegetables alongside.

Naptime Stopwatch

30 minutes cook time

Naptime Reviews

My husband and I loved the hearty texture and sweet tomato flavor.

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