Creamy Quinoa Onion Soup Recipe on Food52

Make Ahead

Creamy Quinoa Onion Soup

August 20, 2019
3 Ratings
Author Notes

I like using vegetables and grains as soup thickeners and often use rice, potatoes and carrots to make creamy soups without cream. This time I made a creamy onion soup using quinoa as the thickener. It's rich, filling and satisfying...and good for you too! —inpatskitchen

  • Makes about 2 quarts
  • 1 cup sprouted quinoa
  • 2 cups water
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 medium sweet onions
  • 2 medium leeks (white and pale green part only)
  • 1 large clove garlic
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon aleppo pepper (optional)
  • 1/2 cup dry white wine
  • 4 cups chicken broth( plus more if you want a thinner soup..see note*)
  • 2 cups beef broth
  • Salt and pepper for seasoning
  • Thinly sliced green onion and crumbled bacon for garnish
In This Recipe
  1. Cook the quinoa per package instructions. Normally you rinse the grain and combine it with the 2 cups water, bring to a boil and then gently simmer, covered, for 12 to 15 minutes until the liquid is absorbed. Set aside.
  2. Slice the onions and leeks thinly and mince the garlic clove. In a 4 quart soup pot melt the butter and oil and add the onions, leek, garlic, sugar and aleppo pepper(if using). Gently saute until everything softens but doesn't brown. This might take about 20 minutes.
  3. Add the wine, chicken broth and beef broth and bring the soup to a boil. Add the cooked quinoa and then simmer the soup for about ten minutes.
  4. After 10 minutes cool the soup a bit and then in batches, puree the soup until very creamy. Return the soup to a clean pot and then re warm and taste for seasoning.
  5. To serve, ladle soup into bowls and garnish with green onion and crumbled bacon.
  6. Note: If you feel the soup is thicker than you like, thin it a bit by whisking in a little more chicken broth after pureeing.

See what other Food52ers are saying.

  • sexyLAMBCHOPx
  • Waverly
  • darksideofthespoon
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

    10 Reviews

    Stephanie September 23, 2016
    This sounds delicious. I'm wondering, do you think it would freeze and rewarm well?
    Author Comment
    inpatskitchen September 23, 2016
    Thanks Stephanie! I've never frozen this but maybe someone else will chime in...
    sexyLAMBCHOPx August 27, 2013
    another must try for me!
    Author Comment
    inpatskitchen August 27, 2013
    Thanks! I've been so into soup lately...I think this is the third one I've made in the last week or two!
    Waverly August 25, 2013
    This sounds really interesting...and it must be good coming from you. Saved. Thanks for another good recipe.
    Author Comment
    inpatskitchen August 25, 2013
    Thank you Waverly! A nice twist for onion soup lovers...
    darksideofthespoon August 25, 2013
    This looks LOVELY. I want to eat it now!!!
    Author Comment
    inpatskitchen August 25, 2013
    Thanks so much darksideofthespoon!
    GiGi26 August 24, 2013
    We LOVE soup and your newest sounds like one we will really enjoy!
    Author Comment
    inpatskitchen August 24, 2013
    It's oniony!! Let me know if you try it! And Thanks!