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