Now I hope you canned up lots of tomatoes this summer. I know certainly I did! They’re filling the ground floor of the house currently (along with the numerous other projects I canned up) and I worry where I’ll be putting them all when I move back to Brooklyn. That and the thought of packing them all up and carrying them…well it’s daunting.
I had figured I would use some of my recently canned up tomatoes for this soup but as it turned out, I didn’t need to! I’m fortunate enough that at work they carry tomatoes year round. They are from a local farmer who grows them hydroponically throughout the year except for when tomatoes are in season. So these beautiful babies are grown without the use of pesticides and I mean, just look at them! They are so juicy and full of flavor it’s unbelievable.
I figured I would use these guys this time and after I move and don’t have them available to me, I’ll use my canned up goodies.
Mr. C and I actually made this soup earlier this summer when tomatoes were in the full flush of their season. It was delicious of course, but with the warm soup and heartiness added from the quinoa, it just wasn’t quite right for summer. I figured I’d try it again once the weather turned. So, without further adieu, I give you a super yummy tomato soup!
Tomato and Toasted Quinoa Soup
Serves 3-4
2 TBSP Oil
2 Medium Onions
5 Cups Chopped Tomatoes
1/4 tsp Chili Powder
1/2 tsp Cumin
1 Clove of Garlic, minced
1/3 Cup Quinoa
1/4 tsp Smoked Paprika
Salt/Pepper, to taste
3 Sprigs of Fresh Thyme
In a medium sized pot, heat the oil on medium before adding the onions. Cook for 5-7 minutes to allow them to soften before adding the chopped tomatoes. Add the chili powder, cumin, garlic and smoked paprika. Simmer and stir frequently for 20 minutes.
Meanwhile, heat a large pan on high and add the quinoa. Toast for several minutes moving constantly until some of the seeds begin to pop. Move quinoa into a bowl and let it sit until ready to add to the soup.
After cooking the tomatoes for 20 minutes add in the quinoa. Season with salt, pepper and toss in thyme sprigs. Cook for 20 minutes until the quinoa is cooked through.
Serve and enjoy!
If you liked this, you’d probably also enjoy my delicious recipe for Lentil Stew with Delicata Squash or Sweet and Spicy Blacks Beans and Rice!
