Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 15 Minutes

Cooking Time: 60 Minutes

Ready In: 75 Minutes


  • 1 tablespoon brown sugar
  • 2 tablespoons butter
  • 1- 28 oz can diced tomatoes
  • 2 small carrots, peeled and chopped
  • 3 cups vegetable or chicken stock
  • feta cheese for garnish
  • 3 tablespoons flour
  • 1 clove garlic, minced
  • 1/4 cup half-and-half
  • 2 tablespoons olive oil
  • 1 medium onion, chopped (about 2/3 cup)
  • 1 cup quinoa
  • Salt and pepper, to taste
  • sliced scallions, optional
  • 2 tablespoons tomato paste
  • 2 cups water


  1. Make the quinoa by adding 2 cups water, 1 cup quinoa and 1/2 teaspoon kosher salt in a small stock pot
  2. Bring to a boil and then immediately turn heat to low, cover and simmer for 20-25 minutes until quinoa is done
  3. Remove from heat and keep warm until ready to serve with soup
  4. To make the soup, melt the butter and olive oil over medium-low heat in a large stock pot.Add the onion and carrot; sauté and soften for about 8 to 10 minutes
  5. Add the garlic during the last 2 minutes, stirring
  6. Sprinkle with flour and cook 3 minutes longer, stirring.Add the tomatoes, tomato paste, sugar, and broth
  7. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes
  8. Remove from heat and cool slightly.Purée the soup in a food processor
  9. If you want the soup really smooth, pour through a strainer before putting back into the pot
  10. Stir in the half-and-half
  11. Make sure the soup doesn't boil after adding the half-and-half
  12. Serve soup in a shallow bowl, placing a 1/2 cup or so of quinoa in the middle of each bowl
  13. Garnish with feta cheese and green onion before serving.

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