It may not be tomato season right now, but it IS TOMATO SOUP SEASON! If you’re looking for a new & improved vegan tomato soup recipe to swap out this season, look no further! With a blend of sweet red peppers and hearty quinoa, this Vegan Roasted Red Pepper, Tomato, & Quinoa Soup will warm you right up.
How to Make Vegan Tomato & Red Pepper Soup with Quinoa
Like many of my recipes, this Roasted Red Pepper, Tomato, and Quinoa soup can essentially be broken into 4 distinct steps:
- Roasting the Veggies! This takes a while but is mostly passive time. Aka- watch a show, read a book, or clean your kitchen while those veggies are roasting away. Don’t forget to add the lemon to the pan too. The delicious tang of roasted lemon may be my favorite part of this soup!
- Cooking the Quinoa. You can do this while the veggies are cooking or while they are cooling! I found that cooking them before blending is definitely best.
- Blending everything together! Get those veggies, the cooked quinoa, and the coconut milk and blend until smooth. Making a vegan soup with coconut milk leads to a creamy, yet thick, soup. I love using my Kitchenaid K400 Blender to blend soups.
- Add to a large pot & cook to reduce! I like doing this step for two reasons. One, it makes the soup super hot again after all the blending. Two, it helps reduce the soup to make it thicker and creamier.
Okay, I guess I could say 5 parts if you count eating the soup! You get the picture :).
Quinoa is the Secret Ingredient to a Filling Vegan Soup
Why add Quinoa to your soup?
I don’t know about you all, but Tomato Soup is my FAVORITE! However, sometimes it just doesn’t fill me up enough. I end up needing a sandwich or at least solid amounts of toast on the side. While I will always love the creamy simplicity of traditional tomato soup, my goal with this recipe is to create a heartier filling soup that is a full meal on its own. After testing some ideas, I came to the conclusion that blending quinoa into the soup was the perfect way to make a more filling vegan tomato and red pepper soup!
The Health Benefits of Quinoa
I have been plant-based 8 years now and quinoa has been such an integral part of my diet. Did you know that one serving actually has 15% of the RDA for iron and contains impressive amounts of magnesium, zinc, and folate too? Plus, it contains 8 grams of protein and a lot more fiber than other grain sources.
Quinoa is actually technically a seed, that we cook and eat like a grain, which is what makes it so unique! Not to mention, quinoa is naturally gluten-free and can satisfy anyone with a gluten allergy as well. All this is to say, you are definitely going to want to start making more vegan quinoa soups now!
I hope you love this warming and comforting Vegan Roasted Red Pepper, Tomato, & Quinoa Soup! It’s great for serving to guests for dinner or making for the week so you have a healthy lunch to eat every day as leftovers. Either way, this easy vegan soup recipe is sure to be a new favorite!
Looking to make more vegan soup recipes on SGTO? Check out these favorites!Print
This creamy soup starts with roasted red pepper, tomatoes, and lemon that get blended with quinoa and coconut milk. Simmer the soup on the stove for 10 minutes to get a piping hot, delicious, and filling Vegan Roasted Red Pepper, Tomato, & Quinoa Soup!
Roasted Red Peppers & Tomatoes
- 8 cups chopped tomatoes (*I like using a mix of 6 cups roma tomatoes cut into quarters and 2 cups cherry tomatoes left whole)
- 2 red peppers (*cut into slices)
- 1/2 lemon (*for juice)
- 2 Tbsp avocado oil
- 1 tsp Italian seasoning (*mix of basil, oregano, marjoram)
- 1 tsp garlic powder
- salt & peper to taste
- 1/2 cup dried quinoa
- 2 cups veggie broth
- 1 14 oz can coconut milk
- 1 tsp Italian seasoning
- chives (*optional as topping)
- fresh basil (*optional as topping)
- toasted pine nuts (*optional as topping)
- Preheat your oven to 400F.
- First, roast the vegetables. Take the chopped tomatoes and sliced red peppers and add them to a greased baking tray. Toss with the oil and spices until evenly coated. Then, add 1/2 lemon to the baking tray so that it is face up.
- Bake the vegetables for 35-40 minutes until cooked and beginning to caramelize. Remove from the oven and let cool. While the vegetables are cooling, make your quinoa by adding 1/2 cup quinoa and 1 cup of your vegetable broth to a large pot and cooking for about 15 minutes, stirring as needed.
- Once the quinoa is cooked and the vegetables are slightly cooled, add them to your blender along with the canned coconut milk and the juice from the roasted lemon. Blend for 3-5 minutes until completely mixed and the quinoa is broken down. Then, add the mixture to a large pot and stir in the additional 1 cup of vegetable broth.
- Bring the soup to a boil, stir, and then turn down the heat. Simmer the soup for an additional 10 minutes to thicken.
- Remove from stove and enjoy! For extra tasty soup, I recommend adding chopped chives, fresh basil, and toasted pine nuts to the top of your soup.
*Soup can be refrigerated and is best enjoyed within 3-5 days. If freezing, the soup will keep up to 2 months*