The last few weeks have been unbearably cold. The nights dip down below 0 degrees and the days barely reach 20. It’s the type of cold that pierces through even the thickest of your jackets.
It freezes your nostrils as soon as you step outside. That windproof gloves, fleece hats and chunky scarves can’t keep out. The kind of cold that makes soup for dinner the only option that makes sense.
You see, I’m a creamy soup kind of girl. I will take a pureed soup over a chunky stew any day.
I don’t know if it’s the silky smooth texture that gets me, or if it’s simply the fact that this type of meal lends itself exceedingly well to dipping. From toasty sandwiches, crunchy bread, buttery scones or even savory muffins.
I simply adore dipping baked goods into soups like this. But we’ll save that for our next conversation. This time we’re focusing on the soup. This time we’re talking about a quick and healthy tomato bisque.
- 1 large onion, peeled and diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (28 oz) can diced tomatoes, preferably fire roasted
- 1 teaspoon fine sea salt (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- 1 tablespoon Italian seasoning
- 2 cans of water, more if needed (see directions below)
- ½ cup quinoa
- 1 cup almond milk
- Chili flakes to taste
- Nutritional yeast to garnish
- Heat the oil in a large sauce pot over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic, salt, pepper and spices, and saute until fragrant and the onions have softened, 3 - 5 more minutes.
- Add the tomatoes to the pot, then add the water. Fill one full can with cold water and add to the pot, followed by another full can of water. Pour the quinoa into the soup, bring the mixture to a boil, cover and turn down to a low boil for 10 - 15 minutes until the quinoa is cooked.
- Remove the soup from the heat and let cool slightly before transferring to a food processor or high powered blender. Blend on high until the soup is smooth. Add more water if you want your soup a little more creamy. Return the soup to the pot, stir in the almond milk and season with chili flakes. Taste and adjust seasonings appropriately.
- Serve and garnish with nutritional yeast.
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