Tomato and Roasted Red Pepper Quinoa Soup!

Don’t you love fall?  It always gets me in the mood to cook!  This week I’ve been working on developing more recipes for quinoa!  I must admit that how much I like this quinoa recipe really took me by surprise.  I am not the biggest soup eater, with the exception of my roasted garlic soup that I make every year for Thanksgiving and Christmas.  It really is not that I don’t enjoy soup but I just never got into the habit of making it.  Since I learned how to cook quinoa, I can honestly count on my hands the number of times that I have made soup.  Well – now I’m hooked!

The inspiration for this recipe came from Quinoa 365: The Everyday Superfood which is without a doubt the best quinoa cookbook on the market.  I really only have two complaints with Quinoa 365.    The first is that I think butter and cream are used in too many places where a healthier alternative could be substituted.  The second is that some of the recipes (but not all) can be a little too bland for my taste.  Still, the cookbook is loaded with recipes that you will never see a re-do of here because they are good just the way they are and I would never print a quinoa recipe that was 100% someone else’s.  (Unless, of course I had permission.)

Anyways, the original recipe called for 3 tablespoons of butter and a cup of cream.  I just didn’t think that was necessary and I am happy to report that it was a big hit in my house.  I also added garlic,  (tomato soup without garlic?  It should be illegal J) and crushed red peppers to give it a little kick.

You know what else I’m proud of?  I just finished my latest e-book, Quinoa Strong!  It is a follow up to last year’s super successful Quinoa Fit, and I gotta say I think it is my best book yet.


If you are feeling off track, stalled or just in need of a little more inspiration, be sure to check out my latest e-book, Quinoa Strong.  With over 50 recipes including everything from breakfast to dessert, you are sure to find the motivation you need to stay on course!

Tomato and Roasted Red Pepper Quinoa Soup!

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

Tomato and Roasted Red Pepper Quinoa Soup!


  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 1 cup roasted red peppers, diced
  • 1/4 cup basil, finely chopped
  • 2 tsp cane suger
  • 1/2 tsp sea salt
  • 1/2 tsp crushed red pepper
  • 1/2 tsp fresh ground black pepper
  • 2 cups vegetable stock
  • 1/2 cup quinoa flour
  • 1/2 cup milk
  • 1/2 cup non-fat Greek yogurt


  1. Heat the olive oil over medium heat. Sauté for 10 minutes or until the onion is tender. Add the chopped garlic and sauté for a minute. Add in tomatoes, roasted red peppers, basil, crushed red pepper, pepper, sugar and salt.
  2. In a medium bowl, wish together the vegetable stock and flour. Add to the pan and bring to a boil. Reduce heat and simmer for five minutes.
  3. Remove from heat and allow to cool slightly. Puree in a blender or food processor.
  4. In a medium bowl, stir together the milk and yogurt. Return the soup to the heat over low and add in the yogurt mixture. Season to taste.


  • John Hartil

    Well I’m a great soup person and this is something new for me to try

    • Wendy Polisi

      Hope you enjoy John! It is one of my favorites.

      • John Hartil

        Yes made it and just had some for lunch ….turned out pretty good!

  • Wendy Polisi

    So glad you enjoyed it!

    Sent from my iPad