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!
*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!
- 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!
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.
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.
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!
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.
FAQ & Tips:
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.
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.
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!
More vegan soup recipes on SGTO you will love:
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Vegan Roasted Red Pepper Tomato Quinoa Soup
Roasted Red Peppers & Tomatoes
- 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
- 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!
- 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.