• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Vegan Soups + Stews

    Vegan Roasted Red Pepper Tomato Quinoa Soup

    Published: Jan 14, 2022 by Megan · This post may contain affiliate links.

    2.4K shares
    Jump to Recipe
    soup with text "vegan roasted red pepper tomato quinoa soup, gluten-free & dairy-free!".

    This comforting Vegan Roasted Red Pepper Tomato Quinoa Soup is made with a blend of sweet red peppers, roasted tomatoes, and hearty quinoa. It's the ultimate tomato quinoa soup recipe to keep you warm all season long!

    two bowls of tomato pepper quinoa soup topped with basil, chives, and pine nuts

    *Recipe originally shared January 2019 and updated January 2022*

    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 a filling salad on the side.

    While I will always love the creamy simplicity of traditional tomato soup, my goal with this quinoa tomato soup recipe was 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 red pepper soup!

    Ingredients:

    labeled ingredients like tomatoes, peppers, lemon, oil, coconut milk, vegetable broth, quinoa, and seasoning

    Ingredient notes:

    • Coconut milk: It's important to use full-fat canned coconut milk to truly get the creamiest soup. However, if you don't like the taste of coconut milk, soy milk or oat milk are other good options. I used them in my Tomato Gnocchi Soup with success!
    • Tomato blend: For the best flavor, use a mix of tomatoes that are super ripe. Using several types of tomatoes adds more dimension to this soup.

    How to make quinoa tomato soup

    Like many of my recipes, this vegan roasted red pepper tomato soup can essentially be broken into 4 distinct steps:

    Roast the vegetables & lemon

    First, chop up the larger tomatoes into wedges and then cut the red peppers into slices. Then, add them to the tray along with the cherry tomatoes and coat with avocado oil, Italian seasoning, garlic powder, salt, & pepper.

    I also like to add the lemon to the tray at this time. After roasting it, the juice gives off a really unique flavor that is one of my favorite parts of this tomato quinoa soup!

    pan of tomatoes peppers and lemon before and after being roasted

    Cook the quinoa

    I prefer to cook the quinoa while the vegetables are roasting so it has a little time to cool down. I also highly recommend cooking the quinoa with vegetable broth vs. water for extra flavor!

    Quinoa adds a ton of extra protein to this vegan soup to make it truly filling.

    Add to pot & blend

    Once the veggies are roasted and the quinoa is cooked, add them to a pot with the juice from the roasted lemon, the canned coconut milk, vegetable broth, and tomato paste.

    It's important to use full-fat coconut milk to get the true creamy flavor of this soup. However, you could also try using oat milk or soy milk if you are okay with a slightly thinner soup.

    pot of quinoa, red pepper, tomato, and seasoning being mixed together

    Then, use an immersion blender to blend everything together until smooth. I used my Mueller immersion blender which I highly recommend!

    You can also add all the ingredients to a standing blender to blend if you don't have an immersion blender.

    immersion blender blending a tomato pepper quinoa soup

    Heat the soup & add toppings

    You only need to heat everything for around 5-10 minutes until it is warm. Then, get ready to serve this vegan roasted tomato soup with any preferred toppings!

    pot of tomato quinoa soup

    Honestly, this quinoa soup tastes great on its own, but I decided to add chives, basil, and pine nuts to give it an extra boost of flavor.

    Other good toppings could be a drizzle of homemade vegan pesto or homemade sourdough croutons like I used in my Butternut Squash Apple Soup.

    pot filled with tomato quinoa soup topped with pine nuts, chives, and basil

    FAQ & Tips:

    Can I make this soup without roasting the vegetables?

    I haven't tried it, but you could try cooking them in the pot with the seasoning to make this a one-pot recipe. However, roasting the veggies gives this soup a unique flavor so I really don't recommend skipping it.

    How do I store leftover quinoa soup?

    Leftover soup can be stored in a closed container in the fridge for 2-4 days or in the freezer for up to 1 month.

    If stored in the freezer it's best to store in individual servings so it's easier to defrost. Then, defrost in the fridge overnight and reheat in the microwave or on the stovetop until warmed throughout.

    bowl of tomato pepper quinoa soup topped with basil, chives, and pine nuts

    I hope you love this warming and comforting Vegan Roasted Red Pepper Tomato Quinoa Soup! It's great for serving guests for dinner or making for the week so you have a healthy vegan lunch to eat every day as leftovers. Either way, this easy vegan soup recipe is sure to be a new favorite!

    -TSG

    More vegan soup recipes on SGTO you will love:

    • Vegan Roasted Cauliflower Carrot Soup (GF)
    • Creamy Vegan Broccoli Soup
    • Vegan Matzo Ball Soup
    • Vegan Tomato Gnocchi Soup

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of tomato pepper quinoa soup topped with basil, chives, and pine nuts

    Vegan Roasted Red Pepper Tomato Quinoa Soup

    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!
    5 from 8 votes
    Print Pin
    Course: Vegan Soups + Stews
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Roasted Red Peppers & Tomatoes

    • 4 roma tomatoes cut into large wedges
    • 1 pint cherry tomatoes
    • 2 red peppers cut into slices
    • ½ lemon for juice
    • 2 Tablespoons avocado oil
    • 1 teaspoon Italian seasoning mix of basil, oregano, marjoram
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper

    Soup ingredients

    • ½ cup dried quinoa
    • 2 cups veggie broth
    • 14 ounces full-fat canned coconut milk
    • 1 Tablespoon tomato paste
    • 1 teaspoon Italian seasoning
    • chives *optional as topping
    • fresh basil *optional as topping
    • toasted pine nuts *optional as topping
    • salt & pepper to taste add more if needed

    Instructions

    • Preheat your oven to 400F and prep the vegetables by chopping the tomatoes and slicing the red peppers.
    • Then, roast the vegetables. Take the chopped Roma tomatoes, cherry tomatoes, and sliced red peppers and add them to a greased baking tray. Toss with the avocado oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated. Then, add a lemon that is sliced in half to the baking tray so that it is face-up.
    • Roast the vegetables for 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 ½ cup quinoa and 1 cup of your vegetable broth to a large pot. Bring to a simmer and cook for 15-20 minutes until the quinoa is cooked through and fluffy.
    • Once the quinoa is cooked and the vegetables are slightly cooled, add the roasted tomatoes and red peppers to a pot with the canned coconut milk, the additional 1 cup of vegetable broth, tomato paste, and the juice from the roasted lemon.
    • Use an immersion blender to blend the soup ingredients for 3-5 minutes until completely mixed and the quinoa is broken down. (you can also do this in a standing mixer if you do not have an immersion blender).
    • Once blended, bring the soup to a boil, stir, and then turn down the heat to a simmer. Simmer the soup for an additional 5 minutes until it is nice and hot.
    • Remove from stove, ladle into four bowls, and add any desired toppings. For an extra tasty soup, I recommend adding chopped chives, fresh basil, and toasted pine nuts to the top of your soup. Enjoy!

    Notes

    • Soup can be stored in a closed container in the fridge for 3-5 days and in the freezer for up to 2 months. To reheat microwave or cook in a pot on the stove at low heat until warmed throughout.

    Nutrition

    Serving: 1bowl soup (without toppings) | Calories: 438kcal | Carbohydrates: 35g | Protein: 8g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1118mg | Potassium: 993mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3293IU | Vitamin C: 122mg | Calcium: 72mg | Iron: 4mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Vegan French Onion Soup
    Vegan Pesto Tofu Pasta »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less!

    Reader Interactions

    Comments

    1. Diane says

      January 17, 2022 at 10:09 pm

      5 stars
      Another great soup. I made your butternut squash Saturday night and just made this and it’s delicious. Simple delicious soups that are quick and simple to put together. LOVE IT!

      Reply
      • Megan says

        January 18, 2022 at 12:57 am

        So happy you enjoyed it 🙂 Two of my favorite soups!

        Reply
    2. Lindsay says

      September 26, 2020 at 12:07 am

      5 stars
      I made this for dinner with fresh ingredients from my garden. I love that it’s so easy, nutritious, and delicious! Definitely a keeper. Thank you!

      Reply
    3. Martha says

      February 07, 2019 at 2:48 am

      I can’t wait to try this. Would an immersion blender work, rather than putting everything Inyo a blender?

      Reply
      • mhorowitch8 says

        February 07, 2019 at 8:09 pm

        Yes an immersion blender would definitely work and would actually be even easier! After roasting the vegetables just add them to the same pot as the cooked quinoa and blend from there. Hope you love it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Valentine Day Desserts:

    • Vegan Cardamom Rose Cupcakes
    • Vegan Chocolate Bundt Cake
    • Vegan Red Velvet Crinkle Cookies
    • Vegan Red Velvet Cupcakes
    • Vegan Chocolate Cupcakes
    • Vegan Strawberry Shortcake

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2023 ShortGirlTallOrder®. All Rights Reserved.