Roasted Red Pepper Quinoa Soup

Roasted Red Pepper Soup | Gluten-Free & Vegan | Queen of Quinoa

Soup, soup, soup. Soupy, soupy, soup. I love soup. Yes, oh yes, I do.

That my friends, is what I like to call a soup song. I hope you enjoyed it. It’s all I could think of that was song-like but also rhymed (kind of). Just re-read it in a sing-songy voice, and maybe it will make sense. Does it now?

Either way, it’s soup season and I’m one happy little soup lover. This is my very first quinoa soup of the season and I do have to admit, I think I might be even more enamored than I was before. If that’s even possible.

It’s probably because this soup meets all my criteria, and the some.

  • Creamy
  • Vegan
  • Vegetable based
  • Filling
  • Dunkalicious

Roasted Red Pepper Soup | Gluten-Free & Vegan | Queen of Quinoa

The last one being the most important to me. A dunkalicious soup is probably one of the best things ever. I’m a HUGE fan having  my soup with a side of toast or a grilled sandwich, and being able to dunk in the soup? A must have.

This recipe is twist on a traditional tomato basil soup, using roasted red pepper for a smokey flavor, fresh parsley for a bit more zing, and quinoa for added thickness. The result is a seriously delicious soup, that’s healthy and packed with nutrients.

Roasted Red Pepper Quinoa Soup for Easy Eats

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 4 servings

Roasted Red Pepper Quinoa Soup for Easy Eats


  • 2 red peppers, seeded
  • 1 large tomato, diced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 small white onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon red pepper flakes
  • 2 cups vegetable broth
  • ½ cup chopped parsley
  • ¾ cup cooked quinoa
  • ½ cup almond milk (or milk of choice)
  • 1 teaspoon hot sauce


  1. Turn on broiler and flatten the seeded peppers, skin side up, on a cookie sheet.
  2. 2. Roast for about 10 minutes, until the skins are blackened. Remove from the oven
  3. and immediately place the peppers in a resealable bag. After 15 minutes, remove
  4. the peppers and rub off the skin. Slice into 1” pieces and set aside.
  5. 3. Heat oil in a large saucepan over medium-high heat. Add onions and garlic and
  6. sauté until the onions are translucent. Add tomatoes (diced and crushed), red
  7. peppers, vegetable broth, herbs and spices. Bring the soup to a boil and reduce
  8. heat to simmer. Cover and cook for 20 – 25 minutes.
  9. Sassified
  10. 304. Add the cooked quinoa and cook for another 10 minutes. Remove soup from the
  11. heat and blend with an immersion blender or in a high-speed blender (in two
  12. batches), until smooth. Transfer back to the pot and stir in the almond milk and hot
  13. sauce.
  14. 5. Serve immediately

  • Beth @ TastyYummies

    This soup looks amazing and I am with you, I can’t get enough soup once fall hits. I have been dreaming of lots of different soup concoctions already. Off to check out that recipe now.

    • Queen of Quinoa

      Soup is the best! Can’t wait to start making chilis and stews. Still a bit too warm – this was my bridge between summer and fall :)

  • Debbie M

    I made a roasted red pepper humus last month and am now wondering if I should try quinoa instead of chick peas……
    Im making soup today too!

    • Queen of Quinoa

      Great idea!! I’ve heard of making quinoa hummus but never tried it. You’ll have to tell me if it works out :)

  • Ruthy

    I LOVE roasted red pepper soup, but I’ve never tried it with quinoa– just checked out the post on easy eats and it looks so good! I love a new way to try something I’ve done before :)

  • Jessica

    I absolutely love soup myself. They’re easy, they’re filling, they’re comforting and they can be really beautiful. Like yours! It’s so vibrant and I like that you used quinoa as it adds a little nutritional backbone 😉

    • Queen of Quinoa

      Thank you Jessica! This soup is really tasty and perfect for the fall. Soups are just the best…

  • Luschka

    I don’t like tomato soup, or red pepper at ALL, but had both in the house and made this. It was SO good, I’m going to make it again today. I’m blown away. Thanks :)

    • Queen of Quinoa

      Yay! That just made my day :) So happy you enjoyed it!!

  • kelly

    I can’t see the recipe for this soup anywhere! please help I’d love to try it.

    • Queen of Quinoa

      Hi Kelly!

      So glad you like the sounds of the soup :) It’s actually being featured on the Easy Eats blog, so if you follow the link at the end of the post, it will take you directly to the recipe.

      Would love to know if you try it!

      xo Alyssa

  • art Oldre

    looking for healthy and of course tasty food ideas,and staying away from wheat .

  • art Oldre

    looking for healthy and tasty ideas

  • Marianne

    I found this recipe on pinterest and made it today. It was pretty easy and is spicy and delicious! I didn’t even add the milk and I’m not going to because I like it just the way it is. My soup turned out much lighter than your dark-red soup picture but it’s still fantastic! Thanks!

    • Queen of Quinoa

      So happy it worked out for you Marianne :) I also love the spice factor! I was just thinking about this soup yesterday. I think I need to make it again!

  • NaCole

    Is it possible to get this recipe? I bought all the ingredients for it and the link for the recipe is no longer available. :-(