October 17, 2017

by Alyssa Rimmer

Roasted Red Pepper + Tomato Quinoa Soup

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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!

Facebook logoTwitter logoPinterest logoRoasted 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 Soups were a staple for me and as such, I have a bunch of outdated recipes in the archives in desperate need of an update.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.

Facebook logoTwitter logoPinterest logoHow 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!

Facebook logoTwitter logoPinterest logoHow 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.

Facebook logoTwitter logoPinterest logoRoasted 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.

Facebook logoTwitter logoPinterest logoRoasted 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.

Facebook logoTwitter logoPinterest logoRoasted 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!

 

More Soup Recipes To Try:

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!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 172kcal
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Facebook logoTwitter logoPinterest logoRoasted Red Pepper + Tomato Quinoa Soup -- ready in 30 minutes, hearty, healthy and delicious! [vegan + gluten-free]
4.14 from 23 votes

Ingredients

Instructions

  • Turn on broiler and flatten the seeded peppers, skin side up, on a cookie sheet.
  • 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.
  • 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.
  • 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.
  • Serve immediately and enjoy!

Nutrition

Calories: 172kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 964mg | Fiber: 6g | Sugar: 9g

 

 

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Just made this soup and it has turned out delicious. I had to make a few adjustments- I used one red and one green pepper, I used dried quinoa instead of cooked and I also threw in lots of cherry tomatoes as had these left over in fridge and they were starting to soften. I didn’t have tinned tomoato sauce so used a tin of chopped tomatoes instead. The soup turned out perfec and can’t wait to make again! Oh one last thing I didn’t peel the peppers….

  2. Love your new web design, all of your videos and recipes but sweetie, please don’t tell people to put hot food in a plastic bag as you did with the red peppers. I accomplish the same thing by using a glass bowl and a tea towel. No nano-micro-plastics in my food.

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

  4. 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.

  5. 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. ????

  6. 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!

  7. 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!

  8. Whoa! I think it’s super cool that you blend in the quinoa to the soup. I am going to have to give this method a try…

  9. love tomato soup, and love quinoa but never have I had this combo. I am excited to give this a try this weekend

  10. 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.

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

  12. 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!

    • 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!

    • 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

  13. 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 🙂

  14. 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

  15. 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 🙂

  16. 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!

  17. 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.

    • 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 🙂

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