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Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Active Time:30 minsTotal Time:1 hr 10 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 10 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2cupschopped yellow onion1cupchopped carrot1cupchopped celery1cupchopped red bell pepper1tablespoonchopped garlic2teaspoonsdried oregano2teaspoonsdried basil1teaspoondried thyme1teaspoonsalt1teaspooncoarsely ground pepper2(28 ounce) cansno-salt-added whole tomatoes2 ½cupsreduced-fat milk2cupshalf-and-half½cupred quinoaFresh basil and/or flat-leaf parsley leaves for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2cupschopped yellow onion
1cupchopped carrot
1cupchopped celery
1cupchopped red bell pepper
1tablespoonchopped garlic
2teaspoonsdried oregano
2teaspoonsdried basil
1teaspoondried thyme
1teaspoonsalt
1teaspooncoarsely ground pepper
2(28 ounce) cansno-salt-added whole tomatoes
2 ½cupsreduced-fat milk
2cupshalf-and-half
½cupred quinoa
Fresh basil and/or flat-leaf parsley leaves for garnish
DirectionsHeat oil in a large Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in carrots, celery and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, oregano, basil, thyme, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally with a wooden spoon to break up the tomatoes, until thickened, 30 to 40 minutes. Remove from heat.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.)Stir in quinoa and bring to a simmer over medium-low heat; cook, stirring often, until the quinoa is tender, 10 to 15 minutes. Garnish with basil and/or parsley, if desired.To make aheadCover and refrigerate for up to 2 days.Originally appeared: EatingWell.com, December 2022
Directions
Heat oil in a large Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in carrots, celery and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, oregano, basil, thyme, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally with a wooden spoon to break up the tomatoes, until thickened, 30 to 40 minutes. Remove from heat.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.)Stir in quinoa and bring to a simmer over medium-low heat; cook, stirring often, until the quinoa is tender, 10 to 15 minutes. Garnish with basil and/or parsley, if desired.To make aheadCover and refrigerate for up to 2 days.
Heat oil in a large Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in carrots, celery and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, oregano, basil, thyme, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally with a wooden spoon to break up the tomatoes, until thickened, 30 to 40 minutes. Remove from heat.
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.)
Stir in quinoa and bring to a simmer over medium-low heat; cook, stirring often, until the quinoa is tender, 10 to 15 minutes. Garnish with basil and/or parsley, if desired.
To make ahead
Cover and refrigerate for up to 2 days.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)229Calories11gFat28gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
