Creamy Tomato-Quinoa Soup

Remember when tomatoes tasted like tomatoes? No? Well…you may have to be of a certain age. Today, the only time tomatoes come close to tasting like the real thing is during the harvest season when field tomatoes are available.

FYI: According to a New York Times article, scientists have recently discovered “a genetic reason that diminishes a tomato’s flavor even if the fruit is picked ripe and coddled.” Briefly, producers, appealing to consumers who wanted lush red tomatoes, unwittingly bred in a mutation that reduces the sugars that contributed to the tomato taste. Sigh.

So…back in my kitchen where I’ve purchased baskets of field tomatoes whose lives will end in my soup pot.

In the early days of this blog, I posted a family favourite soup in which a small amount of peanut butter, rather than cream, was added to reduce the acidity of the tomatoes and make it okay for the lactose-intolerant. Now I’ve upgraded the original recipe by adding a dollop of cooked quinoa for some healthy protein and crunch.

This soup is creamy, rich, and delicious—hot or cold.

Makes 6-8 1-cup servings 


  • 1 yellow onion, coarsely chopped
  • ½ cup celery, coarsely sliced
  • ¼ cup fresh basil (optional but good)
  • 2-3 cups chicken broth
  • 3 tbsps. peanut butter, chunky or smooth
  • 8 medium to large tomatoes, blanched, peeled, and coarsely chopped
  • Salt
  • Approximately 2 cups, cooked quinoa (I used black quinoa for the “look,” but any colour will work.)


  1. Put chicken broth in medium-sized pot.
  2. Add onion, celery, and basil to chicken broth.
  3. Bring mixture to a boil.
  4. Lower heat.
  5. Add peanut butter and mix into broth mixture with a whisk.
  6. Simmer 10 minutes or until onion and celery are soft.
  7. Add tomatoes.
  8. Raise heat and bring to a boil.
  9. Remove from heat.
  10. Pureé until smooth with machine or hand blender. (You could, at this point, sieve out the seeds but I don’t bother. I like the little bit of crunch they provide.)
  11. Salt, to taste.
  12. Ladle into individual bowls and add ¼ cup cooked quinoa.

For Weight Watchers:  Measure out the total amount of soup to find out how many 1-cup servings you have.

  • The total point value for the soup is 9 points for the peanut butter plus 10 points for the quinoa.
  • If you have 6 1-cup servings, your value per serving would be 1.5 points for the peanut butter and (approximately) 1.25 for the quinoa for a total of 2.75 points.

(Adapted from “Peanut Butter Soup” in Weight Watchers Favorite Recipes, 1986)

2 thoughts on “Creamy Tomato-Quinoa Soup

  1. Can’t wait to try this. It’s fall and I love soups. I especially love tomatoe soups. Peanut butter in tomatoe soup is something that I have never tried. I have been looking for ways to use Quinoa as I only discovered it recently.

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