Vegan Roasted Red Pepper, Tomato, & Quinoa Soup

It may not be tomato season right now, but it IS TOMATO SOUP SEASON! If you’re looking for a new & improved 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.

I’ll go ahead and jump to that recipe now: Jump to Recipe

Let’s Chat About That Quinoa Though

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 do this!

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 soups with quinoa blended into them now!

P.S- If you happen to be looking for even more quinoa recipes on the site, don’t forget to check out these Quinoa Stuffed Delicata Squash or my favorite Spring Quinoa Bowl with Vegan Pesto.

Breaking Down the Recipe

Like many of my recipes, this Roasted Red Pepper, Tomato, and Quinoa soup can essentially be broken into 4 distinct steps:

1. 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!
2. 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.
3. Blending everything together! Get those veggies, the cooked quinoa, and the coconut milk and blend until smooth. It will end up being a creamy, yet thick, soup.
4. 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 :).

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. Either way, it’s perfect for those times you are craving summer flavors, but want your something warm and hearty. If you’re craving even more soup after making this recipe, I also recommend trying out my Vegan Roasted Carrot & Cauliflower Soup next! Enjoy and please share your creations with me on Instagram @ShortGirlTallOrder or by using the hashtag #sgtoeats. I love seeing what you all make!

One Last Pinterest Related Thought…

Before I forget, I did something exciting this week and started my first even Vegan Dessert Group Board on Pinterest. I’ve gotten some really great collaborators to join already, so if you are reading this and happen to be looking for more vegan dessert recipes go check it out! Also, if you are a fellow blogger who creates vegan dessert recipes, please email me/ DM me on Instagram. I would love to add you as a group board collaborator and share the love. Have a great week everyone!

-TSG

The Recipe:

Print Recipe

Vegan Roasted Red Pepper, Tomato, & Quinoa Soup Yum

Course

Dinner, Lunch

Cuisine

Comfort Food, Vegan Food

Keyword

red pepper soup, tomato soup, vegan soup

Prep Time

10 minutes

Cook Time

65 minutes

Passive Time

40 minutes

Servings

servings

Ingredients

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

Soup ingredients

• 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

Course Dinner, Lunch Cuisine Comfort Food, Vegan Food Keyword red pepper soup, tomato soup, vegan soup Prep Time 10 minutes Cook Time 65 minutes Passive Time 40 minutes Servings servings Ingredients 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 Soup ingredients 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

Instructions

1. Preheat your oven to 400F.
2. 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.
3. 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.
4. 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.
5. Bring the soup to a boil, stir, and then turn down the heat. Simmer the soup for an additional 10 minutes to thicken.
6. 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.

Recipe Notes

*Soup can be refrigerated and is best enjoyed within 3-5 days. If freezing, the soup will keep up to 2 months*

Share this Recipe