30 Minute Tomato Quinoa Soup
This 30 Minute Tomato Quinoa Soup is an irresistible vegetarian or vegan meal!
Ingredients
- 2 cups cooked quinoa, cooked according to package instructions, add a pinch of salt
- 2 tablespoons butter, or vegan butter alternative
- 2 tablespoons olive oil
- 2 medium shallots, chopped
- 1 teaspoon minced garlic
- 2 28 oz cans whole tomatoes
- 2 cups low sodium vegetable broth
- 1 tablespoon Italian seasoning
- ½ teaspoon salt (or to taste), divided
- ½ teaspoon pepper (or to taste), divided
- ¼ cup pumpkin seeds
Instructions
- Heat butter in oil over medium heat until butter melts.
- Add the shallots to the pan and saute 2-3 minutes, until the shallot is soft. Add a pinch of the salt and pepper.
- Add the garlic and stir until just fragrant. About 30 seconds. Be careful not to burn the garlic.
- Add the tomatoes, broth and Italian seasoning to the pan. Turn heat to high and allow to almost boil.
- Return heat to medium-low and simmer for 15 minutes, stirring occasionally.
- With an immersion blender, puree soup until smooth. You can also work in batches using a regular blender.
- Serve with a spoonful of quinoa in the soup and a pumpkin seed garnish! If you are not vegan you can also add some parmesan cheese.
Notes
You can substitute sweet onions for the shallots.
Store leftover in an airtight container in the fridge for up to 5 days. The Tomato Quinoa Soup reheats very well.
Nutrition
Calories: 300kcalCarbohydrates: 33gProtein: 8gFat: 17gSaturated Fat: 5gCholesterol: 15mgSodium: 343mgPotassium: 622mgFiber: 6gSugar: 7gVitamin A: 428IUVitamin C: 20mgCalcium: 102mgIron: 4mg
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