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    Katie Zapotoczny
    Katie Zapotoczny

    Tomato Soup with Quinoa (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Tomato Soup with Quinoa (Gluten-Free) - Photo: CC--stu_spivack
    Caption: Photo: CC--stu_spivack

    This tomato soup is loaded with veggies and is delicious sprinkled with Parmesan cheese.

    Photo: CC--stu_spivackIngredients:

    • 3-4 Tbsp. butter
    • 2 medium onions, chopped
    • 1/2 large carrot, chopped
    • 1 tsp. minced garlic
    • 2 28 oz. cans diced tomatoes, rinsed and drained
    • 2 cups vegetable broth
    • 1/4 cup uncooked gluten free quinoa, thoroughly rinsed
    • 1 tsp. dried basil
    • 1 tsp. dried oregano
    • 1/3 cup fresh or frozen kale or spinach
    • 1/2 to 2/3 cup milk
    • 2/3 cup shredded fresh Parmesan

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    Directions:

    1. Melt the butter in a large pan on medium heat. Add the onions, carrots, and garlic, and cook for about 5 minutes, until the onions and carrots are beginning to get tender.
    2. Add the tomatoes, vegetable broth, quinoa, basil, and oregano. Simmer 10 minutes.
    3. Turn the heat down to low, then add the kale or spinach. Cook another 2 or 3 minutes, stirring occasionally.
    4. Add the milk, and simmer gently for about 5 minutes more.
    5. Using an immersion blender, puree until smooth, or transfer the soup in batches to a blender. It can also be left chunky.
    6. Ladle into bowls, and serve with the Parmesan.


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  • About Me

    Katie Zapotoczny

    I am a health-conscious wife and mother of two. I am independent consultant with a direct sales company called Verefina, which makes natural personal care products (katiez.verefina.net). I also write about various health topics on my blog, The Cleaner, Greener Home (cleanergreenerhome.com).


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    Jefferson Adams
    Falling in love with this sophisticated version of a true classic has helped me to leave the days of canned tomato soups behind. The added sausage and mushrooms gives this soup substance, and help to marry the herbs and fresh tomatoes to create flavor that is at once hearty and elegant. This dish goes great with a grilled cheese sandwich made with gluten-free bread and any bold, salty cheese.
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    6 large tomatoes, chopped with juices reserved
    2 tablespoons tomato paste
    ½ pound cremini mushrooms, sliced
    1 pound spicy Italian sausage
    1 small onion, diced
    ½ cup red bell pepper, diced
    ½ cup green bell pepper, diced
    1 ½ tablespoons garlic, minced
    2 tablespoons olive oil
    3 cups chicken stock
    1 tablespoon dried marjoram
    1 tablespoon dried oregano
    ...


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