Tomato quinoa soup with cheesy toast

Vegetarian, Soy Free

2 Servings, 570 Calories/Serving

25 Minutes

Chef Justine elevates the classic pairing of grilled cheese and tomato soup in this comforting meal. Quinoa adds protein and heartiness to the soup, while basil and parsley deliver a herbaceous depth.


  • 1 medium yellow onion
  • 2 garlic cloves
  • 1½ pounds dry-farmed early girl tomatoes
  • Italian parsley
  • Fresh basil
  • ½ cup red quinoa
  • 1 ciabatta roll
  • 2 ounces grated cheddar
  • 1 teaspoon balsamic vinegar
  • ¼ cup Greek yogurt



Cook the onions and garlic

  • Heat the oven to 400°F.
  • Peel and slice the onion.
  • Chop the garlic.
  • In a 4-quart sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and the garlic, season with salt, and cook until the onion is tender and caramelized, about 10 minutes.

While the onion and garlic cook, prepare the tomatoes and herbs.


Prep and cook the tomatoes and quinoa

  • Chop the tomatoes.
  • Chop the parsley and basil leaves.
Add tomatoes to the pot, toss to coat, and cook for 3 minutes. Stir in the quinoa, 3 cups water, and half the chopped herbs. Season with salt, bring to a boil, reduce to a simmer, and cook until the quinoa is tender, about 15 minutes.
While the soup cooks, prepare the toast.


Make the cheese toast

Cut the roll in half. Put the two halves on a sheet pan, sprinkle evenly with the grated cheese, and toast in the oven until the cheese has melted and is beginning to brown, about 5 minutes.



Remove the soup from the heat, add the vinegar and add the remaining herbs. Season with salt and pepper to taste. Ladle the soup into serving bowls and garnish with the yogurt.

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