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When one thinks of soup, the mind often drifts to steaming bowls of hearty broth brimming with vegetables and protein, perfect for warming the soul on a chilly day. However, soup is a remarkably versatile dish that can be enjoyed in myriad forms and temperatures, making it suitable for any season or occasion. Enter Balsamic Vinaigrette Soup, a unique and refreshing option that stands out from traditional soups. This light and vibrant recipe not only tantalizes the taste buds but also serves as a deliciously healthy choice, ideal for warm weather or as a light meal.

Balsamic Vinaigrette Soup

Discover a refreshing twist on traditional soup with Balsamic Vinaigrette Soup, perfect for warm days or light meals. This innovative dish combines tangy balsamic vinaigrette with fresh seasonal vegetables, vibrant quinoa, and aromatic basil, creating a satisfying and healthy option. Enjoy it chilled or at room temperature for a burst of flavor and texture in every spoonful. Easy to prepare and packed with nutrients, this soup is a fantastic choice for any occasion.
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Ingredients
  

2 cups vegetable broth

1 cup fresh cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1 cup cooked quinoa

1 cup fresh basil leaves, chopped

1 cup balsamic vinegar

1/2 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

Fresh mozzarella balls (optional, for garnish)

Instructions
 

Prepare the Vegetable Soup Base: In a large pot, pour in the vegetable broth and set it over medium heat. Bring the broth to a gentle simmer. Once simmering, add the halved cherry tomatoes, diced cucumber, bell pepper, and finely chopped red onion. Allow the mixture to cook for 5-7 minutes, stirring occasionally, until the vegetables are tender yet still colorful.

    Cook the Quinoa: While the vegetables are simmering, cook the quinoa according to the directions on the package. Once cooked, fluff it with a fork and set it aside to cool slightly.

      Create the Balsamic Vinaigrette: In a separate mixing bowl, combine the balsamic vinegar, extra virgin olive oil, Dijon mustard, garlic powder, and a generous pinch of salt and pepper. Whisk the ingredients together until the vinaigrette is smooth and emulsified.

        Combine Elements: After the vegetable broth has enriched the vegetables, remove the pot from heat. Stir in the cooked quinoa and fresh basil leaves. Gradually add the balsamic vinaigrette to the soup, mixing thoroughly. Taste and adjust the seasoning with additional salt and pepper as needed.

          Chill or Serve Warm: For a refreshing summer dish, place the soup in the refrigerator for at least 30 minutes to chill. However, if you prefer a warm serving, you can ladle it into bowls immediately.

            Garnish and Present: When ready to serve, consider topping each bowl of soup with fresh mozzarella balls and extra basil leaves, adding both flavor and an appealing presentation.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings