Tomato Quinoa Soup

This one can go a few ways…

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With basil on top.  Or parmesan.  Or cornbread.  Or neither.  Or all.

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The soup is based on Ashley’s simple tomato soup.  Only mine’s vegan.  And I added in quinoa.


The basic ingredients were: 1 28 oz. can diced tomatoes, 1 28 oz. can fire roasted tomatoes, and 1 cup plain almond milk.

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To start I added some olive oil (enough to coat the bottom of the pot), garlic nuggets (Garlic Gold), onion powder, dried parsley, oregano, salt & pepper to the crock-pot and started it on high (I set it for 4 hours total).  After 30 minutes, I added the cans of tomato and almond milk in.  And then after another 30 minutes I added ~ 1 cup of pre-cooked quinoa in.


Meanwhile, I picked some basil for later on.


And then got to work on cornbread.

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No recipe here…just kinda winged it knowing how I’ve done it in the past.




Sample size.

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Using my herb scissors I turned the pile of basil leaves on the left to the shreds on the right.


I added some to the pot (in the last 30 minutes) and saved the rest to use as a topping.


Because this just looks prettier.

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Although I’ve since had leftovers sans topping as well. 

I was almost going to puree the tomato chunks with an immersion blender (which Ashley did in her recipe), but I decided against it because I liked the different textures that the chunks of tomato and quinoa offered. 

For such a simple soup, this was REALLY tasty. 


The basil flavor is plenty present from the portion added to the soup, but it’s otherwise very tomato-y. 

I can’t get enough tomatoes this summer.


Kyle added parmesan cheese on top of his.


He also had his cornbread with Earth Balance, whereas I dunked mine into the soup. 

Good news is, we still have several portions for leftovers. 

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Comments (16)

  1. Caralyn @ glutenfreehappytummy

    this looks so delicious! tomato soup is so good. and i LOVE putting quinoa in soups! its great the first day, and then the second day its gets thicker and even more lovely! i could definitely go for a slice of that corn bread too! 🙂

  2. Jess

    I am reading your blog on my new iPad!!! I’ve decided you need to move back to ny and be my personal chef. In exchange, I will give you rusty. Good plan.

    On another note, remember the night in college when I was slung over a motor scooter? Well, I had a night like that last night. And then I passed out on the bathroom floor. Kyle tripped on my face when he came home.

    Miss you. Love you. Xoxo

  3. Lisa F. @thevalleyvegan

    Someone say leftovers? I’ll be right there!!

  4. Courtney

    YUM! I *love* tomato soup, and I am definitely making this as soon as it cools down enough to let me eat soup without sweating, lol. Tomatoes and garlic and basil? Sign me up! And does this mean you are overcoming your aversion to garlic? For some reason I thought you didn’t like it…have you crossed over to the glorious garlic-y side??


  5. Sara @ sarasmiles

    That cornbread looks delicious! It’s definitely one of my favorite foods…I guess I don’t have to wait for fall after all!

  6. Emily

    Yum! I love how simple this recipe is. And the cornbread looks amazing! I can’t even remember the last time I had homemade cornbread…mmm…

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  8. Elise (Post author)

    i dont like garlic. and garlic doesnt really agree with me either. its a fodmap food, so i avoid it, but kyle really likes it (as most people do) so i still use it to cook. so for him (as well as the interests of readers who inevitably try the recipes on the blog), i usually add in garlic.

  9. Elise (Post author)

    well thats lovely. i hope your pretty face isnt too ruined. the best part about you being slung over the mo-ped was the pretty pink pea coat that subsequently got covered in dirt and leaves when you decided to roll around in the street after…heres the real question…why were you wearing a pea coat in LA in june.

    ps hows the new ipad??

  10. Serena

    Great recipe! I have a sensitive digestive system too and it’s great to see that there are so many people who share a simila problem.
    Check out my video on cooking quinoa i hope you like it!

  11. Courtney

    Oh no! You are sweet to add garlic for Kyle, especially if it doesn’t agree with you! I struggle with FODMAPS too, but I don’t think I could ever give up garlic…it is soooooo gooooood…

  12. Elise (Post author)

    glad youre finding the site helpful serena 🙂

  13. Caity @ Moi Contre La Vie

    YUM! Can’t wait to make this. SF has been foggy and cold and soup sounds perfect!

  14. Mariana

    Hi! the soup looks AMAZING, i’m definitely trying this tonight but I was wondering how much of the oregano, salt & pepper, onion powder, and garlic nuggets should I add! I’m super nervous about putting the right amount of things, i would hate to ruin a soup for adding too much of anything!! :S Any help?


  15. Elise (Post author)

    it really depends on how you like your soup…taste test with less and add more at the end if you still think it needs something extra. a tsp of each should be a good place to start.

  16. Mariana

    thank u very much! 🙂

Comments are closed.