Don’t you love fall? It always gets me in the mood to cook! This week I’ve been working on developing more recipes for quinoa! I must admit that how much I like this quinoa recipe really took me by surprise. I am not the biggest soup eater, with the exception of my roasted garlic soup that I make every year for Thanksgiving and Christmas. It really is not that I don’t enjoy soup but I just never got into the habit of making it. Since I learned how to cook quinoa, I can honestly count on my hands the number of times that I have made soup. Well – now I’m hooked!
The inspiration for this recipe came from Quinoa 365: The Everyday Superfood
Anyways, the original recipe called for 3 tablespoons of butter and a cup of cream. I just didn’t think that was necessary and I am happy to report that it was a big hit in my house. I also added garlic, (tomato soup without garlic? It should be illegal J) and crushed red peppers to give it a little kick.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1 cup roasted red peppers, diced
- 1/4 cup basil, finely chopped
- 2 tsp cane suger
- 1/2 tsp sea salt
- 1/2 tsp crushed red pepper
- 1/2 tsp fresh ground black pepper
- 2 cups vegetable stock
- 1/2 cup quinoa flour
- 1/2 cup milk
- 1/2 cup non-fat Greek yogurt
Instructions
- Heat the olive oil over medium heat. Sauté for 10 minutes or until the onion is tender. Add the chopped garlic and sauté for a minute. Add in tomatoes, roasted red peppers, basil, crushed red pepper, pepper, sugar and salt.
- In a medium bowl, wish together the vegetable stock and flour. Add to the pan and bring to a boil. Reduce heat and simmer for five minutes.
- Remove from heat and allow to cool slightly. Puree in a blender or food processor.
- In a medium bowl, stir together the milk and yogurt. Return the soup to the heat over low and add in the yogurt mixture. Season to taste.
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