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.
This recipe for Quick and Healthy Tomato Bisque with Quinoa is 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.
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.
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.
This recipe for Quick and Healthy Tomato Bisque with Quinoa is vegan if you omit the cheese garnish!
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?
- 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
- OPTIONAL: Grated cheese to garnish - omit for vegan
- Heat the oil in a large saucepot 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.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 130Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 640mgCarbohydrates 14gFiber 3gSugar 5gProtein 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.