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Easy Tomato and Roasted Pepper Soup with Quinoa | Frugal Nutrition

Quinoa, Tomato, and Roasted Red Pepper Soup

  • Author: Caitlin
  • Total Time: 40 mins
  • Yield: 4-6 1x


This easy vegan soup is packed with flavor from roasted red peppers and just the right texture with the help from quinoa!


  • 1 Tablespoon olive or avocado oil
  • 1 medium onion, minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon thyme
  • ½ teaspoon smoked paprika
  • 4 cloves garlic, minced
  • ½ cup uncooked quinoa
  • 8 oz (1.5 cups) roasted red peppers (storebought or homemade), packed in water or oil, chopped or minced
  • 28 ounces crushed tomato (puree)
  • 28 ounces diced tomatoes
  • 3 cups vegetable broth


  1. Warm the oil over medium heat, then sauté the onion for about 5 minutes.
  2. Add the garlic and spices and cook 30-60 seconds more.
  3. Add remaining ingredients: italian seasoning, thyme, smoked paprika, quinoa, roasted red peppers, tomatoes (2), and vegetable broth. Bring to a boil and simmer for about 30 minutes.
  4. Taste and adjust seasoning as desired and enjoy.


Makes about 10 cups of soup.

Peppers in vinegar are not recommended for this recipe - it will come out very very tangy. You want to use peppers in water or oil or just make your own!

  • Prep Time: 5 mins
  • Cook Time: 35 mins
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