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Cream of Tomato Soup (with a twist)

  • 2 Tbsp Olive Oil
  • 1 Yellow Onion large-sized, diced
  • 1/4 cup Garlic minced
  • 1 cup Carrot diced
  • 2 Celery stalks, diced
  • 4 cups Vegetable Broth (low sodium)
  • 1 can Diced Tomatoes (14.5oz can) with juice
  • 2 tsp Dried Basil
  • 2 tsp Red Wine Vinegar
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Pepper
  • 2 cups Green Onions chopped
  • 1/2 cup Soy Milk
  • 3/4 cup Organic Quinoa Grain cooked


In a large pot of dutch oven heat oil over medium heat. When oil is hot, add onion and cook, stirring, for about 3 minutes or until softened. Add garlic and cook for 1 minute. Stir in carrots and celery. Reduce heat to low, cover and cook for 12 to 15 minutes or until vegetables are softened.

Stir in vegetable stock, diced tomatoes with juice, basil, vinegar and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until flavors blend.

Stir in salt, pepper, green onions and soy milk and simmer uncovered for 20 minutes. Add cooked quinoa and heat for an additional 10 minutes or until soup reaches desired thickness. Makes 4 servings.

Cream of Tomato Soup (with a twist)


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Products Used in this Recipe

Baking Aids
Sea Salt

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Heart Health Month
Organic Quinoa Grain

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