Fire Roasted Tomato Basic & Quinoa Soup

to Prep & to Cook

Yields 1 (0 servings × 4)

This hearty soup, along with the leafy green salad, contains all the immune-boosting vitamins and minerals we need, as well a complete protein source from the quinoa. It can easily be made ahead of time and enjoyed throughout the week, making it a great recipe for busy people who understand the importance of healthy food!


1 bay leaf

2 tsp. chili powder

1.5 cup cooked quinoa (less or more, depending on consistency)

Salt and pepper, to taste

1 handful of fresh basil leaves

1 garlic clove (or 1 tsp. garlic powder)

2 cups low-sodium vegetable broth

0.5 cup nutritional yeast

1 shallot

1 cup cooked white beans, such as cannellini (drained and rinsed)

1 28 oz. can organic, fire roasted tomatoes (drained and rinsed)


In a food processor, mix tomatoes, white beans, vegetable broth, nutritional yeast, shallot, garlic, and basil until well-incorporated to your liking.

Transfer tomato mixture to a pot and begin warming on low-medium heat.

Add cooked quinoa, chili powder, salt, pepper, and bay leaf. Bring the soup to a simmer, cook for about 15-20 minutes, stirring occasionally.

Remove the bay leaf, do a taste test, and adjust seasonings accordingly. Transfer a generous portion to a bowl, and serve alongside a leafy green salad.

Recipe by Christina Pasternak