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Roasted Red Pepper + Tomato Quinoa Soup

Author - Alyssa Rimmer

This healthy roasted red pepper and tomato quinoa soup is ready in 30 minutes, is packed with nutritious ingredients and has the perfect creamy texture!

Roasted Red Pepper + Tomato Quinoa Soup -- ready in 30 minutes, hearty, healthy and delicious! [vegan + gluten-free]

It's soup season and I'm one happy little camper. There's nothing more comforting than a steaming bowl of soup on a cold fall night. It warms the soul, nourishes the body and is the perfect way to wind down at the end of the day.

When I first started this blog, back when it was called Queen of Quinoa, I did a 21-day cleanse program that consisted of a lot of liquid meals. Soups were a staple for me and as such, I have a bunch of outdated recipes in the archives in desperate need of an update.

This Roasted Red Pepper + Tomato Quinoa Soup was one of them.

How to make ROASTED RED PEPPER soup with tomatoes, quinoa and homemade roasted red peppers!

The photos were a bit lackluster and I also changed up the flavors a little bit. But the base still remains…homemade roasted red peppers.

Sounds tricky, but honestly SO easy. You just broil them for about 10 minutes and you have perfectly roasted red peppers. Cheaper than the jarred variety and no added oil needed!

How to make ROASTED RED PEPPER soup with tomatoes, quinoa and homemade roasted red peppers!

From there, we just let the soup do its thing in the pot.

And while it simmers away, building up all those luscious flavors, you can do your thang! Do a face mask, drink a nice glass of red wine, read a book or just hang with your love.

Hands off dinners are THE BEST.

Roasted Red Pepper + Tomato Quinoa Soup -- ready in 30 minutes, hearty, healthy and delicious! [vegan + gluten-free]

As I've chatted about before in some of my other soup posts, for me, a perfect soup is all about the texture. Granted, I love my quinoa chilis, but my absolute fave thing is definitely a thick, creamy soup. And this soup meets all my criteria and then some! It's…

  • Creamy
  • Vegan
  • Vegetable based
  • Filling
  • Dunkalicious

Yes, I said dunkalicious. And yes, that's definitely at the top of my list.

Roasted Red Pepper + Tomato Quinoa Soup -- ready in 30 minutes, hearty, healthy and delicious! [vegan + gluten-free]

A dunkalicious soup is probably one of the best things ever. Dunk in a piece of toast or a grilled tomato sandwich? It's the perfect combination!

And I know you're going to absolutely love this recipe!

It's a twist on a traditional tomato basil soup, using roasted red pepper for a smokey flavor, a mix of dried herbs 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 + Tomato Quinoa Soup -- ready in 30 minutes, hearty, healthy and delicious! [vegan + gluten-free]

Want even more cozy fall soups? Watch this video!

 

Roasted Red Pepper + Tomato Quinoa Soup -- ready in 30 minutes, hearty, healthy and delicious! [vegan + gluten-free]
5 from 1 vote
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Roasted Red Pepper Quinoa Soup

This healthy roasted red pepper and tomato quinoa soup is ready in 30 minutes, is packed with nutritious ingredients and has the perfect creamy texture!

Course Soup
Cuisine American
Keyword creamy soup, quinoa soup, red pepper soup, red peppers, tomato soup, vegan soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 172 kcal

Ingredients

  • 2 red peppers seeded
  • 2 large tomato diced
  • 1 can 14.5 oz tomato sauce
  • 1 small white onion diced
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 cups vegetable broth
  • 3/4 cup cooked quinoa
  • 1 teaspoon hot sauce optional

Instructions

  1. Turn on broiler and flatten the seeded peppers, skin side up, on a cookie sheet.
  2. Roast for about 10 - 15 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, red peppers, vegetable broth, quinoa, herbs and spices. Bring the soup to a boil and reduce heat to simmer. Cover and cook for 20 – 25 minutes.
  4. Remove soup from the heat and blend with an immersion blender or in a high-speed blender (in two batches), until smooth. Stir in hot sauce if desired.
  5. Serve immediately and enjoy!
Nutrition Facts
Roasted Red Pepper Quinoa Soup
Amount Per Serving
Calories 172 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 964mg 40%
Total Carbohydrates 23g 8%
Dietary Fiber 6g 24%
Sugars 9g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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36 comments
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  1. Hi this soup looks great. Wondering if anyone has had good results freezing it? Would be nice to have a good supply on hand.

  2. So who makes a soup from scratch in the beginning of summer? I did!!! This soup is sooo good. I didn’t blend it completely because I like a little chunk in my soup but it was good. I’m not a pepper (spice person) so I would probably back off the red pepper a bit. Thanks for the recipe. I am looking for to adding this to my winter meals.

  3. I finally made this soup. Delicious. However…Instead of fresh tomatoes, I used a can of fire roasted diced tomatoes. I hadn’t noticed that the can also contained medium green chilies until it was too late. So I drained and rinsed the diced tomatoes and opted not to add any red pepper flakes as I am not a fan of hot and spicy. The soup has a little kick from the chilies so I added fresh lime juice. Will definitely make again but without the added chilies. 👍

  4. Excited to try this recipe! I’m curious if there’s any reason not to increase the liquid and cook the quinoa in the step 3 rather than using already cooked quinoa? I’m also thinking of using canned tomatoes, do you know about how much canned I would use for your 2 tomato equivalent? Trying to save myself any extra steps I can! Thanks for this recipe!

  5. Really tasty soup, made it last night. I didn’t roast the peppers exactly as per intrusions and omitted the quinoa, but it was so tasty!! Thank you!

  6. Made this and it was absolutely delicious! I highly recommend it! I halved the recipe, and only had half a red pepper and half a yellow pepper from a previous night, so I used those. It still came out nice, red, and tasty.

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

  8. 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!

    • 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

  9. 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 🙂

  10. 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 😉
    -Jessica

  11. 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 🙂

  12. 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!

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