We love this creamy tomato soup topped with crispy quinoa. The velvety bisque is finished with golden roasted quinoa and asiago cheese crisps, then garnished with fresh basil ribbons for a comforting bite.
I live for tomato soup!
This smooth tomato soup uses fire-roasted tomatoes for deep, smoky flavor and is served with toasted quinoa and crunchy cheese crisps. It’s an ideal meal for a cozy, chilly evening and feels both hearty and elegant.
Grilled cheese and tomato soup is a forever favorite—especially around Halloween. Over the years I’ve shared several tomato soup variations because it’s comfort food that comes together quickly and always satisfies. My nordstrom copycat tomato soup recipe remains a top requested classic: silky, well-balanced, and built on the flavor of fire-roasted tomatoes.
Awhile back I wanted to switch things up from the traditional grilled cheese pairing and discovered the idea of toasty quinoa. Cooked quinoa roasted in the oven until golden and crisp and served right in the bowl with the soup sounded dreamy to me.
Texture is everything, and the crunchy quinoa adds the exact contrast tomato soup often needs.
I’d toasted quinoa before in salads and granola and love its nutty crunch. We eat quinoa regularly—sometimes for breakfast—so it’s easy to have on hand. Leftover quinoa toasts up beautifully, making this a simple addition that elevates the bowl.
Because I can’t resist cheese, I added asiago crisps for extra crunch and savory saltiness. A scoop of toasted quinoa and a few cheese wafers turn a simple tomato soup into a complete, satisfying meal. Of course you can still serve a grilled cheese alongside or instead of the crisps—both work great.
The toasted quinoa solves the “not filling enough” problem I often have when eating tomato soup alone. It adds protein, texture, and substance while remaining light and easy. You can roast quinoa from freshly cooked or leftover grains; it even holds up well when prepared ahead of time.
Together the elements create a bowl that’s comforting, interesting, and complete. If you sometimes feel like tomato soup is just thin tomato sauce, this version will change that—adding crunch and balance without losing the soup’s classic creaminess.
This soup also pairs wonderfully with beer bread for a heartier meal.
Tomato Soup with Crispy Quinoa
Creamy Tomato Soup with Toasted Quinoa
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Ingredients
- 6 ounces finely grated asiago cheese
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots, sliced
- 2 garlic cloves, minced
- kosher salt and pepper
- 1 ½ tablespoons tomato paste
- 1 28 oz can fire-roasted tomatoes
- ⅔ cup cooking sherry
- ⅓ cup chicken stock
- 3 tablespoons brown sugar
- ½ teaspoon dried basil
- ¾ cup heavy cream
- freshly snipped chives for garnish
- fresh basil, for topping
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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For the asiago crisps: drop small mounds (about 2 tablespoons each) of grated asiago onto the parchment, spaced about 2 inches apart. Bake 4–5 minutes, until the cheese melts and becomes crisp at the edges. Cool 10 minutes, then remove crisps from the sheet.
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Toss the cooked quinoa with olive oil and spread it on a baking sheet. Roast for 20–25 minutes, stirring every 6–8 minutes, until golden and crisp. Remove and let cool.
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While the quinoa roasts, make the soup: melt butter in a saucepan over medium-low heat. Add shallots and garlic with a pinch of salt and pepper; cook until softened and lightly golden, about 5–6 minutes. Stir in the tomato paste and cook 5 minutes more. Add the fire-roasted tomatoes, sherry, chicken stock, brown sugar, dried basil, and another pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cook 15–20 minutes.
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Carefully transfer the soup to a high-powered blender and puree until smooth, or use an immersion blender. Return to low heat, stir in the heavy cream just before serving, and adjust seasoning with salt and pepper to taste.
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Ladle soup into bowls and top with a spoonful of toasted quinoa, a couple of asiago crisps, and fresh basil ribbons. Garnish with chives if desired. Serve immediately.
Notes
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I appreciate you so much!
This may be my go-to soup for the season.