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Creamy Tomato Soup with Toasted Quinoa and Crispy Asiago Recipe

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4 from 3 reviews

This creamy tomato soup with toasted quinoa offers a rich and comforting bowl of flavorful warmth. Featuring asiago cheese crisps and roasted quinoa, it balances creamy texture with hearty bites, enriched by fire-roasted tomatoes, garlic, shallots, and a hint of sherry for depth. Perfect as a cozy meal for four, it combines oven-roasting and stovetop simmering techniques for a delectable homemade soup experience.

Ingredients

Cheese Crisps

  • 6 ounces finely grated asiago cheese

Toasted Quinoa

  • 1 cup cooked quinoa
  • 1 tablespoon olive oil

Soup Base

  • 2 tablespoons unsalted butter
  • 2 shallots, sliced
  • 2 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • 1 ½ tablespoons tomato paste
  • 1 28 oz can fire-roasted tomatoes
  • ⅔ cup cooking sherry
  • ⅓ cup chicken stock
  • 3 tablespoons brown sugar
  • ½ teaspoon dried basil
  • ¾ cup heavy cream

Garnish

  • Freshly snipped chives
  • Fresh basil leaves

Instructions

  1. Preheat Oven and Prepare Parchment: Preheat your oven to 425°F (220°C). Lay a sheet of parchment paper on a baking sheet to prepare for baking cheese crisps.
  2. Bake Asiago Cheese Crisps: Spoon small piles of asiago cheese (about 2 tablespoons each) onto the parchment paper, spacing them 2 inches apart. Bake in the oven for 4 to 5 minutes until the cheese melts and crisps. Remove from the oven and allow to cool for 10 minutes before carefully lifting the crisps off the parchment.
  3. Roast the Quinoa: In a bowl, toss cooked quinoa with olive oil for even coating. Spread the quinoa in a single layer on another baking sheet. Roast in the oven for 20 to 25 minutes, stirring every 6 to 8 minutes to ensure even toasting. Once done, remove the quinoa and let it cool.
  4. Sauté Aromatics: While the quinoa roasts, heat a saucepan over medium-low heat and melt the unsalted butter. Add sliced shallots and minced garlic along with a pinch of kosher salt and pepper. Cook until softened and slightly golden, about 5 to 6 minutes, stirring occasionally to prevent burning.
  5. Add Tomato Paste and Simmer Soup: Stir in the tomato paste and cook for an additional 5 minutes to deepen the flavor. Add the fire-roasted tomatoes, cooking sherry, chicken stock, brown sugar, dried basil, and another pinch of salt and pepper. Bring the soup to a boil, then reduce to a simmer and cook gently for 15 to 20 minutes to allow flavors to meld.
  6. Blend the Soup: Carefully transfer the hot soup to a high-powered blender. Blend until completely smooth and creamy. Return the pureed soup to the pot over low heat to warm through.
  7. Finish with Cream and Season: Stir in the heavy cream just before serving for richness. Taste and adjust seasoning with additional salt and pepper if needed, depending on the acidity of the tomatoes.
  8. Serve and Garnish: Ladle the soup into bowls. Top each serving with a scoop of toasted quinoa, a few asiago cheese crisps, freshly snipped chives, and fresh basil leaves for garnish. Enjoy your comforting creamy tomato soup with a delightful crunch.

Notes

  • Use fire-roasted tomatoes for a smoky depth that enhances the soup's flavor.
  • To make this soup vegetarian, substitute chicken stock with vegetable stock.
  • If you prefer a thinner soup consistency, add additional chicken stock or water to reach desired thickness.
  • Toast quinoa evenly by stirring every few minutes to prevent burning and ensure a crisp texture.
  • Cheese crisps can be made ahead and stored in an airtight container for up to 2 days.

Find it online: https://cozyplatter.com/creamy-tomato-soup-with-toasted-quinoa-and-crispy-asiago-recipe/