Creamy Garden Tomato & Quinoa Soup


This hearty garden tomato soup is loaded with vegetables. To thicken the soup, we puree it before adding the quinoa. Half-and-half and milk add creaminess and cut the acidity of the tomatoes, adding balance and letting the garden-fresh flavors shine. Serve with crusty bread or grilled cheese for dipping.

a recipe photo of the Creamy Garden Tomato & Quinoa Soup served in a bowl
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Active Time:
30 mins
Total Time:
1 hr 10 mins


  • 1 tablespoon extra-virgin olive oil

  • 2 cups chopped yellow onion

  • 1 cup chopped carrot

  • 1 cup chopped celery

  • 1 cup chopped red bell pepper

  • 1 tablespoon chopped garlic

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

  • 1 teaspoon coarsely ground pepper

  • 2 (28 ounce) cans no-salt-added whole tomatoes

  • 2 ½ cups reduced-fat milk

  • 2 cups half-and-half

  • ½ cup red quinoa

  • Fresh basil and/or flat-leaf parsley leaves for garnish


  1. Heat oil in a large Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in carrots, celery and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, oregano, basil, thyme, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally with a wooden spoon to break up the tomatoes, until thickened, 30 to 40 minutes. Remove from heat.

  2. Stir in milk and half-and-half. Puree the soup with an immersion blender until thickened and smooth, about 1 minute. (Alternatively, pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until thickened and smooth, about 1 minute. Use caution when blending hot liquids.)

  3. Stir in quinoa and bring to a simmer over medium-low heat; cook, stirring often, until the quinoa is tender, 10 to 15 minutes. Garnish with basil and/or parsley, if desired.

To make ahead

Cover and refrigerate for up to 2 days.

Nutrition Facts (per serving)

229 Calories
11g Fat
28g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 229
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 5g 18%
Total Sugars 14g
Protein 8g 16%
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Vitamin A 4289IU 86%
Vitamin C 51mg 57%
Vitamin D 38IU 10%
Vitamin E 2mg 13%
Folate 45mcg 11%
Vitamin K 21mcg 18%
Sodium 477mg 21%
Calcium 255mg 20%
Iron 2mg 11%
Magnesium 45mg 11%
Potassium 712mg 15%
Zinc 1mg 9%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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