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Home » Recipes » Cream of Tomato Soup (with a twist)
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Cream of Tomato Soup (with a twist)

Contributed by: Lori Sobelson

  • 2 Tb Olive Oil
  • 1 large Yellow Onion, diced
  • 1/4 cup Garlic, minced
  • 1 cup Carrots, diced
  • 2 stalks Celery, diced
  • 4 cups Vegetable Stock, low sodium
  • 1 - oz can Diced Tomatoes, with juice
  • 2 tsp dried Basil
  • 2 tsp Red Wine Vinegar
  • 1/2 tsp Sea Salt
  • 1/2 tsp Pepper
  • 2 cups Green Onions, chopped
  • 1/2 cup Soy Milk
  • 3/4 cup cooked Organic Quinoa Grain

Directions

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

Sea Salt
 Baking Aids
Sea Salt
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Nutritional Information

Serving Size: 1 Serving (638g) Amount Per
Serving 		% Daily
Value
Calories 250  
Calories from Fat 80  
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat g %
Cholesterol g %
Sodium 640mg 27%
Potassium g %
Total Carbohydrate 38g 13%
Dietary Fiber 8g 32%
Sugars 8g 0%
Protein 7g 14%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.