🍅 Gluten-Free Tomato Basil & Quinoa Soup 🥣

Here’s one of my favorite recipes from my time at Mizzupa in Frisco, Colorado — a hearty, healthy soup that became a huge hit with both vegans and vegetarians. It’s rich, fresh, and full of flavor — perfect for a cozy night in or a family meal. 🌿

Ready in: 40 minutes
Preparation time: 5–10 minutes
Serves: 6 people

🧄 Ingredients

3 Tbl extra virgin olive oil (shop here)
3 Tbl minced garlic
3 (10 oz) cans diced tomatoes
1 small onion, diced
3 stalks celery, diced
1 cup quinoa (your favorite type)
1 Tbl sweet basil
1 pack fresh basil, chopped
Salt and pepper to taste
1 (10 oz) can tomato sauce
1 quart vegetable stock

👩‍🍳 Preparation

In an 8-quart stock pot, add olive oil, onion, celery, and garlic. Sauté until translucent.
Add all remaining ingredients except fresh basil. Stir well.
Simmer until the soup reduces slightly, about 30 minutes.
Use an immersion blender in short pulses to bring the soup together — leave some texture if you prefer.
Stir in chopped fresh basil before serving.

💡 Tips

Letting the soup reduce for at least 30 minutes deepens the flavor beautifully. Serve it with your favorite gluten-free bread for dunking — it’s perfect comfort food!

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