Tomato soup is one of my comfort foods, one that I will likely never get bored with, as there are so many varieties and takes on it. This is a good recipe to fix when you’re craving rich flavor, but it’s not the height of the tomato season.
- one large yellow onion
- 4 cloves of garlic, peeled
- 2 Tablespoons virgin olive oil
- 1 Tablespoon unsalted butter
- 1-1/2 cups of chicken broth
- two 15 oz. cans of fire-roasted tomatoes with garlic
- one 4 oz. can chopped green chilies
- 4 tablespoons of fresh, chopped basil
- 2 cups cooked quinoa
Note: I used my 64 oz. Vitamix container for this entire soup.
Peel the yellow onion and cut it into quarters. Place these and the peeled garlic cloves in your Vitamix container. Cover with water to one to two inches above the line of the onions. Secure the cover, and set to Variable 1. Start the Vitamix, and process for 6 to 8 seconds. Pour the resulting chopped onion/garlic mixture through a sieve or colander.
Heat the butter and olive oil in a frying pan, and gently saute the chopped onion and garlic mixture over low heat until the onions become translucent. When done, remove from heat and set aside.
In the Vitamix container, combine 1-1/2 cans of the fire-roasted tomatoes, green chilies, basil, chicken broth, the reserved onion/garlic mixture, and half the quinoa. Secure the lid, and set the Variable Speed to 1. Start the Vitamix, and slowly raise the Variable Speed to 10. Let process for six minutes or until the mixture is hot.
Add the remaining quinoa and the half can of tomatoes, re-secure the lid, and set the Variable Speed to 3. Start the Vitamix and blend for 10 seconds until mixed. Don’t process for longer, unless you want a perfectly smooth soup. I like a smooth base with some chunky bits in mine.