Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This roasted quinoa and tomato soup is a sophisticated take on a classic comfort food favourite. By roasting the tomatoes with whole garlic and fresh basil, you develop a deep, concentrated sweetness that forms a rich base for this high-protein dish. The addition of toasted quinoa provides a wonderful nutty texture and an extra nutritional boost, making it far more satisfying than a standard vegetable broth.
Ideal for a nutritious midweek dinner or a virtuous weekend lunch, this recipe features clever textures that elevate the eating experience. The homemade parmesan and quinoa wafers offer a salty, savoury crunch that perfectly complements the velvety soup. Finished with fragrant crispy basil, this colourful meal is as impressive to look at as it is simple to prepare.
Ingredients for Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil
About 2.0kg tomatoes (2kg), halved
1 cup basil leaves
1 head garlic
Extra virgin olive oil, for drizzling
475ml (320g) cooked quinoa
1.4L (1.5 liters) chicken stock
Sea salt and cracked black pepper
80g (80g) cooked quinoa
80g (40g) finely grated Parmesan
Cracked black pepper
How to make Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil
Preheat oven to 204°C (200°C). To make the Parmesan Wafers, place the quinoa, Parmesan and pepper in a bowl and toss to combine. Place tablespoons of the mixture on a baking tray lined with non-stick baking paper and bake for 5–7 minutes or until golden. Allow to cool on the tray and set aside.
Place the tomatoes, basil and garlic on a baking tray lined with non-stick baking paper and drizzle with oil. Roast for 45 minutes or until the tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray lined with non-stick baking paper, drizzle with oil and toss to coat. Roast for the last 15 minutes of the tomato cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from its skin into a large saucepan. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until thickened. Using a hand-held stick blender, blend until smooth. Add the roasted quinoa, salt and pepper and stir to combine. Divide the soup between serving bowls and top with the reserved basil. Serve with the Parmesan Wafers.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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