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Serves
6
Author Notes
Creamy and comforting, this vegan Tomato Peanut Butter Quinoa Soup comes together with a simple combination of peanut butter, tomatoes and tomato paste for an easy weeknight meal. This is not your mama’s tomato soup! —Megan Olson
Ingredients
1 tablespoon
peanut oil
1 tablespoon
minced garlic
4 cups
low sodium, gluten free vegetable broth
1 tablespoon
balsamic vinegar
1
28 ounce can chopped tomatoes in juice
1
6 ounce can tomato paste
1/2 cup
creamy, unsalted peanut butter
1/4 teaspoon
cayenne pepper-
salt to taste
1 cup
cooked quinoa
6
scallions, chopped-
slivered almonds or peanuts for sprinkling
Directions
- In a medium saucepan, heat oil over medium heat.
- Add garlic & cook until fragrant then add tomatoes with their juices, tomato paste, broth, vinegar, peanut butter, cayenne & salt
- Whisk to combine and bring to a boil
- Once it has boiled, allow to simmer on medium low 15 to 20 minutes
- Add cooked quinoa to the pot
- Ladle soup into bowls, garnish with the scallions & nuts
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