User Review
3.29 (14 votes)

Tomato & quinoa soup

Nothing beats the comfort of a hearty bowl of tomato soup in the colder weather. We've added quinoa to ours for extra texture and nutty flavour

Serves 6

Prep Time 15 min

Cooking Time 25 min


  • 2 x 400g tins chopped tomatoes
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1tsp dried oregano
  • 2tsp reduced-salt vegetable stock powder
  • 2tbsp thick balsamic vinegar
  • 4tbsp shredded fresh basil
  • 60g quinoa
  • 1tbsp shredded fresh mint
  • 1tbsp shredded fresh flatleaf parsley
  • 12 thin slices granary bread, toasted, to serve


  1. Put a large pan over a medium-high heat, then add the tomatoes, carrots, celery, onion, garlic and oregano. Mix the stock with 650ml boiling water in a jug, then add to the pan along with the vinegar and half the basil. Bring to the boil, then reduce the heat and simmer for 20-25 min until the soup thickens.
  2. Meanwhile, cook the quinoa in a medium pan according to the pack instructions. Drain.
  3. Take the soup off the heat and purée with a stick blender (or leave to cool slightly and whiz in a food processor). Stir the quinoa into the soup with most of the remaining basil, the mint and parsley.
  4. Spoon into bowls, garnish with the remaining basil and a grind of pepper, then serve with the toast.

Nutrition per serving

Read more on how we calculate nutrition.
281 11.6g 2.9g 0.6g 8g 11.6g 1.7g 217mg 55.2g 3.3mg

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