Roasted Red Pepper Soup With Tomatoes and Quinoa

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

Roasted Red Pepper Soup With Tomatoes and Quinoa

This easy and nutritious roasted red pepper soup is packed with fresh vegetables and quinoa. It only takes about an hour to make, and it's cozy, hearty, and super flavorful.

Course Soup

Cuisine American

Keyword bell peppers in soup, homemade tomato soup, quinoa soup, roasted red pepper and tomato soup

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings servings

Calories 157kcal

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
½ teaspoon red pepper flakes
2 cups vegetable broth
¾ cup cooked quinoa
1 teaspoon hot sauce optional

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, tomato sauce, 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!

Video

Notes

Store in an airtight container in the fridge for 3 days, or in the freezer for 4 months. Reheat over medium heat for 5 minutes, or in the microwave on 80% power in 30-second increments.

Nutrition