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!
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:
- 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. It will end up being a creamy, yet thick, soup.
- 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!