We adore this tomato soup with crispy quinoa! My creamy tomato bisque is served with golden roasted quinoa and asiago cheese crisps. Finish it off with fresh basil ribbons – delish!
I live for tomato soup!
This creamy tomato soup is made with fire-roasted tomatoes and served with toasted quinoa and cheese crisps. It’s so satisfying and ideal for a cozy chilly night.
I love the tradition of grilled cheese with tomato soup for Halloween! In fact, I’ve shared a tomato soup-inspired recipe almost every single year for the last decade because of it. It’s such a cozy, comforting meal and one that you can enjoy quickly!
My nordstrom copycat tomato soup recipe is my most popular and most requested. It happens to be my own favorite too. It is silky smooth with so much flavor – the perfect balance of sweet and savory. I just made some last week! The fire-roasted tomatoes are what really get me.
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A few months ago, I was looking for ways to spruce up tomato soup instead of just using grilled cheese. And this toasty quinoa idea came in. Cooked quinoa, toasted in the oven until golden and crisp, served right in the bowl with the soup. It sounded DREAMY.
As a person who desperately loves (and craves) texture, I knew it would be for me.
So I made it! This wasn’t my first go round with toasted quinoa – I’ve put it in salads and granola before and I just adore it. I love quinoa so much, in fact, that it’s a weekly staple for us. Breakfast quinoa keeps me fuller than any other dish. And that crunchy little pop gets me every time.
Since I can’t do anything in life without cheese, I also added in some cheese crisps! These were also inspo from the same recipe. I used my own tomato soup but added in cheese crisps and toasty quinoa and when I tell you it completes the meal… YUM.
Now, that’s not to say that you can’t serve grilled cheese with this! Of course. You can do both. Or you can skip the cheese crisps and just do the sandwich. Whichever you like.
The toasty quinoa solves a big problem for me when it comes to eating tomato soup without grilled cheese. It’s just never filling enough! I need something else to fill out the meal and not only is the quinoa such a great, balanced choice, it’s easy too.
Sure, it takes a bit of toasting. But you can even use leftover quinoa from dinner the night before or prepare it ahead of time. This is a meal that I have made ENTIRELY ahead of time
The whole dish together tastes fabulous. It also makes regular tomato soup so much more interesting. If you’re someone who feels like you’re eating tomato sauce when you eat tomato soup… this will change your mind.
Also goes super well with beer bread!
Tomato Soup with Crispy Quinoa
Creamy Tomato Soup with Toasted Quinoa
We adore this tomato soup with crispy quinoa! My creamy tomato bisque is served with golden roasted quinoa and asiago cheese crisps. Finish it off with fresh basil ribbons – delish!
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Preheat the oven to 425 degrees. Place a sheet of parchment paper on a baking sheet.
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Drop small piles (about 2 tablespoons worth) of asiago cheese on the parchment paper 2 inches apart. Stick the pan in the oven and bake for 4 to 5 minutes, or until the cheese is melty and crisp. Remove and let cool for 10 minutes before removing the crisps from the pan.
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Toss the quinoa with olive oil. Spread it out on a baking sheet. Place the sheet in the oven and roast the quinoa for 20 to 25 minutes, tossing it every 6 to 8 minutes. Remove the pan and let it cool.
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Make the soup while the quinoa is in the oven. Heat a saucepan over medium-low heat and add the butter. Add in the shallots and garlic with a pinch of salt and pepper, cooking until soft and slightly golden and stirring occasionally, about 5 to 6 minutes. Stir in the tomato paste and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, another pinch of salt and pepper. Bring the mixture to a boil. Reduce to a simmer and cook for 15 to 20 minutes.
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Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes.
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Serve the soup in bowls with a scoop of toasty quinoa, a few cheese crisps and fresh basil. Enjoy!
This might be my go-to soup in 2025!
