Quinoa, Tomato, and Roasted Red Pepper Soup

Easy Tomato and Roasted Pepper Soup with Quinoa | Frugal Nutrition

5 from 1 vote

Quinoa, Tomato, and Roasted Red Pepper Soup

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

Course Soup

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 244kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

1 Tablespoon avocado oil or olive 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 roasted red peppers 1 ½ cups, chopped or minced or use storebought packed in water or oil
28 ounces crushed tomato puree
28 ounces diced tomatoes
3 cups vegetable broth

Instructions

Warm the oil over medium heat, then sauté the onion for about 5 minutes.
Add the garlic and spices and cook 30-60 seconds more.
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.
Taste and adjust seasoning as desired and enjoy.

Notes

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!

Nutrition