Quick and Healthy Tomato Bisque with Quinoa

Freezer Friendly, Healthy Eating, Lunch, Seasonal Recipes, Soup and Stew, Winter Recipes | 11 comments

The last few weeks have been unbearably cold. The nights dip down below 0 degrees and the days barely reach 20. It’s the type of cold that pierces through even the thickest of your jackets.

It freezes your nostrils as soon as you step outside. That windproof gloves, fleece hats and chunky scarves can’t keep out. The kind of cold that makes soup for dinner the only option that makes sense.

Quick & Healthy Tomato Bisque via Queen of Quinoa for Good Life Eats
Written by: Alyssa Rimmer of Queen of Quinoa

You see, I’m a creamy soup kind of girl. I will take a pureed soup over a chunky stew any day.

I don’t know if it’s the silky smooth texture that gets me, or if it’s simply the fact that this type of meal lends itself exceedingly well to dipping. From toasty sandwiches, crunchy bread, buttery scones or even savory muffins.

I simply adore dipping baked goods into soups like this. But we’ll save that for our next conversation. This time we’re focusing on the soup. This time we’re talking about tomato bisque.

Quick & Healthy Tomato Bisque via Queen of Quinoa for Good Life Eats

What excites me about these types of soup is the fact that you can pack tons of vegetables into one dish. And most of the time, your kiddos won’t even know.

Don’t get me wrong, I love salad and other vegetable focused meals, but there are times when I just want to eat something delicious without thinking about its health benefits.

Smoothies and soups can do that for me. They disguise (in the best use of the word) the ingredients, blending them together to make one delicious, guilt-free meal, that’s loaded with vitamins and nutrients.

And this creamy tomato bisque is no exception. To start, it uses almond milk to replace the heavy cream that’s traditionally used in recipes like this.

Quick & Healthy Tomato Bisque with Quinoa via Queen of Quinoa for Good Life Eats

Second, it’s full of protein-rich quinoa, which infuses its health benefits into each bite. With a hint of natural sweetness, balanced with a mild tang, this soup is made with organic fire roasted tomatoes and rounded out with hot chili flakes.

Perfect for those many bitter winter nights we have ahead. So next time you’re craving a bowl of comforting soup, whip up a batch of this quick and healthy tomato bisque.

What meals help keep your body warm and nourished?

Quick & Healthy Tomato Bisque with Quinoa

Yield: 4

Prep Time: 5

Cook Time: 25

Total Time: 30

A creamy tomato soup that's easy to make and is loaded with healthy ingredients.

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1 large onion, peeled and diced
3 garlic cloves, minced
1 tablespoon olive oil
1 (28 oz) can diced tomatoes, preferably fire roasted
1 teaspoon fine sea salt (more to taste)
1 teaspoon ground black pepper (more to taste)
1 tablespoon Italian seasoning
2 cans of water, more if needed (see directions below)
1/2 cup quinoa
1 cup almond milk
Chili flakes to taste
Grated cheese to garnish


Heat the oil in a large sauce pot over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic, salt, pepper and spices, and saute until fragrant and the onions have softened, 3 - 5 more minutes.

Add the tomatoes to the pot, then add the water. Fill one full can with cold water and add to the pot, followed by another full can of water. Pour the quinoa into the soup, bring the mixture to a boil, cover and turn down to a low boil for 10 - 15 minutes until the quinoa is cooked.

Remove the soup from the heat and let cool slightly before transferring to a food processor or high powered blender. Blend on high until the soup is smooth. Add more water if you want your soup a little more creamy. Return the soup to the pot, stir in the almond milk and season with chili flakes. Taste and adjust seasonings appropriately.

Serve and garnish with freshly grated cheese.

Alyssa Rimmer

About the Author:

Alyssa is the quinoa-obsessed girl behind the gluten-free blog, Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients and hopes to show the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. Want to learn more about cooking and baking with the superfood quinoa? Check out Alyssa's eBooks.

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  • 1
    Danielle - January 23, 2013 @ 7:40 am

    Looks and sounds delicious. I’m a big fan of tucking some extra wholesome ingredients anywhere I can. I love the addition of the quinoa. I think I’ll throw some carrots into the mix too. Thanks for the inspiration!


    • Alyssa Rimmer

      Alyssa Rimmer replied: — January 23rd, 2013 @ 6:03 PM

      Thanks Danielle! That’s exactly what I was trying to do with this recipe :) Any time I can add quinoa to a dish, I do! It’s so flexible that I use it in tons of different ways – even cookies and smoothies – so making things healthier has become easier and easier. Hope you enjoy! I love the idea of carrots.

  • 2
    Cara - January 23, 2013 @ 10:35 am

    What a clever way to use quinoa to make the soup nice and thick! And, I must say, the pics are gorgeous :) I wouldn’t expect any less from Alyssa!


    • Alyssa Rimmer

      Alyssa Rimmer replied: — January 23rd, 2013 @ 6:04 PM

      Thank you :) It’s a perfect soup for a cold New England night (like tonight!!) Stay warm!! xo

  • 3
    myriam - January 24, 2013 @ 6:48 am

    Sounds so good!! Will have to try it for sure and i am pretty sure i have everything i need already. Thanks for sharing!


  • 4
    Kathy - January 24, 2013 @ 9:05 am

    mmmmm…I think tonight’s just the night to try this out!


  • 5
    The Ninja Baker - January 24, 2013 @ 11:52 pm

    Thank you, Alyssa! My husband loves tomato soup and is sensitive to gluten products. Appreciate that your recipe is very do-able =)


  • 6
    Carla @ Carla's Confections - January 25, 2013 @ 11:26 am

    Looks so beautiful and warming! :D So great for this time of year


  • 7
    Laurie - January 27, 2013 @ 8:49 am

    Recipe looks amazing! Would you have an idea of calorie count per serving? Watching calories these days. Thanks.


  • 8
    gigi kennedy - February 06, 2013 @ 11:55 am

    Just made this soup for lunch & it is delicious!! Didn’t have almond milk, so I substitued Greek yogurt. Sooooo good! My first time cooking with quinoa & now not so intimidated to try again! Thanks for the great recipe!


  • 9
    Amy - May 19, 2014 @ 6:24 pm

    Just made this. It smells yummy but I’m wondering if I put too much water. 56 ounces of water (2 cans) seems like a lot. It turned out very watered down and thin. Is that how much you used?


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