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.

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