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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
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Course: Vegan Soups + Stews
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings


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


  • 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.


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!