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Roasted Red Pepper + Tomato Quinoa Soup -- ready in 30 minutes, hearty, healthy and delicious! [vegan + gluten-free]
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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 172kcal

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!

Video

Nutrition

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