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+ servings
ladle of quinoa creamy soup with spinach

Creamy Italian Quinoa Soup

Not only is it a cinch to make, but it's also healthy, full of flavor and is made entirely from plant-based goodies.
Course Soup
Cuisine American, Italian
Keyword quinoa soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 216kcal
Author Alyssa Rimmer



  • Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, celery and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
    collage of a pot with creamy italian quiona soup cooking
  • Add chickpeas and quinoa to the mixture.
    pot of soup with qiunoa, chickpeas and cooked vegetables
  • Roughly chop the stewed tomatoes, then add them, along with the juice, to the pot with the sauce, broth and herbs and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired).
    stirring tomatoes and seasoning into quinoa soup
  • While the soup is cooking, add the cashews, nutritional yeast, miso, water and 1/2 cup of the soup broth (just scoop it from the pot) into a high-powered blender and blend on high until smooth and creamy. This is your "cream"!
    blender with cashew and seasoning for soup
  • When ready to serve, stir in spinach and cashew cream. Taste and adjust seasonings as necessary (I stirred in a touch more nutritional yeast). Serve immediately!
    adding cashew cream and spinach to a pot of tomato soup


* substitute diced tomatoes if desired


Calories: 216kcal | Carbohydrates: 28g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 755mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7180IU | Vitamin C: 15.8mg | Calcium: 97mg | Iron: 3.7mg