Roasted red pepper and tomato soup

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Homemade roasted red pepper and tomato soup with red peppers, tomatoes and quinoa. Vegan and gluten free.

Being fall and all, we have temporarily abandoned salads in favor of hotter dishes with more flavors.

One of the things we like to do when the temperature drops is roasting our vegetables in the oven. Roasted vegetables only have a deeper flavor and are perfect for the cold months. And then you can turn roasted vegetables into a delicious soup, like this roasted red pepper and tomato soup.

And if you add a little cream and a tablespoon of cooked quinoa when serving, this soup fills up and can be a stand-alone meal.

We recommend making this soup of roasted red peppers and tomato in bulk as a meal preparation to last the week. The recipe makes 4 servings. When doing so, boil a small pot of salted water, add half a cup of quinoa and cook for about 15 minutes to serve.

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Roasted red pepper and tomato soup

Performance: 4 4

Preparation time: 15 minutes

Time to cook: 30 minutes

Total time: 45 minutes

Homemade roasted red pepper and tomato soup with red peppers, tomatoes and quinoa. Vegan and gluten free.


  • 4 red peppers

  • 4 tomatoes

  • 1/2 cup cherry tomatoes

  • 1 red onion

  • 3 garlic cloves

  • 2 cups of vegetable broth

  • pinch of salt

  • pinch of black pepper

To serve:

  • 4 teaspoons of cream (of vegetable origin)

  • 4 tablespoons of cooked quinoa

  • Basil leaves


  1. Preheat oven to 180 ° C / 360 ° F.
  2. Cut the peppers in half, discard the seeds, and place them on a large baking sheet, laying them flat skin-side up. Half of the tomatoes and add to the tray, then add the cherry tomatoes, the sliced ​​red onion and the garlic cloves. Season with salt and pepper and drizzle with a little olive oil.
  3. Place in the oven to bake for about 15-20 minutes until the vegetables soften and become darker.
  4. Once roasted, remove the vegetables from the oven. Peel the skin off the peppers and tomatoes, then place all the vegetables in a large saucepan.
  5. Pour in the vegetable stock and bring to a boil, then reduce the heat and simmer for about 10-15 minutes.
  6. Using an immersion blender or blender, blend the soup until smooth.
  7. Serve with a little herbal cream, a tablespoon of cooked quinoa, and a few basil leaves.
Nutritional information:

Yield: 4

Serving size: 1

Calories: 109 Total Fat: 3 g Saturated Fat: 1 g Trans Fat: 0 g Unsaturated Fat: 1 g Cholesterol: 6 mg Sodium: 379 mg Carbohydrates: 20 g Fiber: 4 g Sugar: 11 g Protein: 4 g

More soup recipes here!

This recipe is sponsored by Hofer Slovenija. If you're from Slovenia, head over to Hofer's Instagram account for even more delicious recipes!

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Roasted Red Peppers Soup Tomato

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