Tomato Cheddar Quinoa Soup

• Vegetarian
• Gluten free

• Produce

  • 4 cloves Garlic
  • 1 Sweet onion
  • 2 tsp Thyme, fresh
  • 28 oz Tomatoes, fire-roasted

• Canned Goods

  • 2 cups Vegetable broth

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Pepper, fresh ground
  • 1/4 tsp Red pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 oz Cheddar cheese, grated

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on wendypolisi.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 sweet onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme
• 1/4 cup dry white wine (or broth)
• 1 cup cooked quinoa
• 28 ounces fire roasted tomatoes
• 2 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon crushed red pepper
• 4 ounces cheddar cheese, grated

Directions

• Heat 1/2 tablespoon love oil in a saucepan over medium low heat. Add onion and cook for 7 to 10 minutes. Add garlic and thyme and cook for one more minute. Increase heat to medium high and add wine or broth. Cook for 4 minutes. Add tomatoes, quinoa, broth, salt, pepper and crushed red pepper and bring to a boil. Reduce to simmer and cover. Cook for 10 minutes.
• Using an immersion blender puree soup until smooth. (You may also do this in batches in your blender.) Return soup to pot and heat to low. Stir in cheese a little bit at a time until melted.

Nutrition