This easy and nutritious roasted red pepper soup is packed with fresh vegetables and quinoa. It only takes about an hour to make, and it's cozy, hearty, and super flavorful.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Soup
Cuisine: American
Keyword: red pepper soup, roasted red pepper soup, roasted red pepper tomato soup
Turn on broiler and flatten the seeded peppers, skin side up, on a cookie sheet.
Roast for about 10 - 15 minutes, until the skins are blackened. Remove from the oven and immediately place the peppers in a resealable bag. After 15 minutes, remove the peppers and rub off the skin. Slice into 1” pieces and set aside.
Heat oil in a large saucepan over medium-high heat. Add onions and garlic and sauté until the onions are translucent. Add tomatoes, tomato sauce, red peppers, vegetable broth, quinoa, herbs and spices. Bring the soup to a boil and reduce heat to simmer. Cover and cook for 20 – 25 minutes.
Remove soup from the heat and blend with an immersion blender or in a high-speed blender (in two batches), until smooth. Stir in hot sauce if desired.
Serve immediately and enjoy!
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Notes
Store in an airtight container in the fridge for 3 days, or in the freezer for 4 months. Reheat over medium heat for 5 minutes, or in the microwave on 80% power in 30-second increments.