Vegan Roasted Red Pepper Tomato Quinoa Soup

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!

Ingredients:

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!

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.

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

FAQ & Tips:

More vegan soup recipes on SGTO you will love:

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!

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 9 votes

Print Pin

Course: Vegan Soups + Stews

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour 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!