This hearty garden tomato soup is loaded with vegetables.
To thicken the soup, we puree it before adding the quinoa.
Serve with crusty bread or grilled cheese for dipping.
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Add onion; cook, stirring occasionally, until softened, about 5 minutes.
Stir in tomatoes and bring to a simmer.
Stir in milk and half-and-half.
Puree the soup with an immersion blender until thickened and smooth, about 1 minute.
(Alternatively, pour the soup into a blender.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process until thickened and smooth, about 1 minute.
Use caution when blending hot liquids.)
Garnish with basil and/or parsley, if desired.
To make ahead
Cover and refrigerate for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
