Savory Slow Cooker Tomato, Kale and Quinoa Soup Recipe

The aroma of a Slow Cooker Tomato, Kale and Quinoa Soup wafts through the kitchen, wrapping you in a warm embrace. Imagine the rich, savory notes mingling with the fresh crunch of kale and the nuttiness of quinoa, creating a symphony of flavors that sings comfort on a chilly evening. Cucumber tomato feta salad Quinoa salad with cranberries This soup is not just a meal; it’s an experience, perfect for cozy nights or gatherings where you want to impress without breaking a sweat. Roasted cauliflower salad Cozy meatball zoodle soup. For more inspiration, check out this cozy chickpea stew recipe recipe.

I remember the first time I made this soup for my friends during one of our infamous “soup-offs.” Picture us huddled around the table, bowls steaming, laughter echoing as we slurped up every drop. Their faces lit up with delight and surprise at how something so simple could taste so extraordinary. Now, this recipe has become our go-to classic, an easy way to gather around good food and even better company. For more inspiration, check out this white bean soup recipe recipe.

I served this delightful dish during our last potluck, and everyone was raving about it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Tomatoes: Use fresh tomatoes for vibrant flavor or canned for convenience. Both options work well.

• Kale: Choose hearty kale; it holds up well in soups without wilting too quickly.

• Quinoa: Rinse quinoa before cooking to remove bitterness; it’s packed with protein and makes the soup hearty.

• Vegetable Broth: Low-sodium vegetable broth enhances flavor without overwhelming saltiness; it’s the base of this soup.

• Garlic: Fresh garlic adds robust flavor; don’t skip out on this key ingredient.

• Onion: Use yellow onion for sweetness that balances the acidity of tomatoes nicely.

• Olive Oil: A drizzle enhances flavor; use extra virgin for a richer taste.

• Spices (Cumin, Basil): These spices bring warmth and depth to the soup; feel free to adjust based on preference.

• Salt and Pepper: Essential seasoning; always taste before serving to adjust flavors as needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Ingredients: Start by chopping onions and garlic finely until they resemble tiny treasure nuggets. Chop tomatoes into chunks while daydreaming about summer gardens bursting with flavor.

Sauté Aromatics (Optional): If you have time, heat a splash of olive oil in a pan over medium heat and sauté onions until they turn translucent. Add garlic until fragrant—this step intensifies their flavors beautifully.

Add Everything to Slow Cooker: Transfer sautéed aromatics into your slow cooker along with chopped tomatoes, kale, rinsed quinoa, broth, spices, salt, and pepper. Stir gently but thoroughly like you’re mixing up happiness.

Set It and Forget It!: Cover your slow cooker and set it on low for 6–8 hours or high for 3–4 hours. Go live your life while this beauty simmers away!

Taste Test & Adjust Seasoning: When the cooking time is up, ladle yourself a generous portion into a bowl. Taste it carefully—add more salt or spices as needed to reach soup perfection.

Serve & Enjoy!: Ladle hot soup into bowls; consider garnishing with fresh herbs or a swirl of olive oil for that Instagrammable finish! Gather friends around the table and enjoy!

Making Slow Cooker Tomato, Kale and Quinoa Soup transforms ordinary moments into cherished memories filled with laughter and joy. As you sip on this nutrient-packed goodness, you’ll relish each comforting spoonful while feeling like a culinary genius!

Perfecting the Cooking Process

Start by sautéing garlic and onions to infuse flavor, then add veggies followed by broth and quinoa for an even cook.

Add Your Touch

Try adding chickpeas for extra protein or switch kale for spinach if that’s what you have on hand.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain texture.

The first time I made this soup, my friends devoured it so quickly that I barely had a chance to serve myself. Their smiles said it all!

FAQ

Can I use frozen kale instead of fresh?

Yes, frozen kale works well; just add it during the last hour of cooking.

What can I substitute for quinoa?

Try using rice or lentils as alternatives if you’re out of quinoa.

Is this soup vegan-friendly?

Absolutely! This soup is naturally vegan and packed with wholesome ingredients.

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Slow Cooker Tomato, Kale and Quinoa Soup

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• Author: Michaela Thompson
• Total Time: 0 hours
• Yield: Serves approximately 6

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Description

Warm, hearty, and bursting with flavor, this Slow Cooker Tomato, Kale and Quinoa Soup is the perfect dish for chilly evenings or cozy gatherings. With the rich aroma of tomatoes mingling with the nutritious kale and protein-packed quinoa, this soup not only satisfies your hunger but also nourishes your body. Effortlessly prepared in a slow cooker, it’s an easy way to impress guests or enjoy a comforting meal at home.

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Ingredients

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• 4 cups diced fresh tomatoes (or 2 cans diced tomatoes)
• 3 cups chopped kale
• 1 cup rinsed quinoa
• 4 cups low-sodium vegetable broth
• 4 cloves garlic, minced
• 1 medium yellow onion, chopped
• 2 tablespoons olive oil (extra virgin recommended)
• 1 teaspoon ground cumin
• 1 teaspoon dried basil
• Salt and pepper to taste

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Instructions

1. Chop the onion and garlic finely.
2. If desired, sauté onions in olive oil over medium heat until translucent; then add garlic until fragrant.
3. Transfer sautéed onions and garlic into the slow cooker along with tomatoes, kale, rinsed quinoa, vegetable broth, spices, salt, and pepper. Stir well to combine.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours.
5. Once cooked, taste and adjust seasoning before serving.

• Prep Time: 15 minutes
• Cook Time: 6–8 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 5g
• Sodium: 340mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg