Roasted Red Pepper Tomato Quinoa Soup

Lunch today in the Fresch Kitchen, by Savanchie. Easy to make and filled with ingredients you'll love. This Roasted Red Pepper Tomato Quinoa Soup is one for the family recipe book 💛


  • 1/2 cup dried quinoa
  • 8 cups chopped tomatoes 
  • 2 red peppers, sliced
  • 1/2 lemon juice
  • 2 Tbsp avocado oil or olive oil
  • 1 tsp mixed herb seasoning
  • 1 tsp garlic powder
  • salt & peper to taste
  • 1 can coconut milk (add more or less for desired thickness)
  • 2 cups vegetable broth
  • 1 tsp mixed herb seasoning



  1. Preheat your oven to 200°C.
  2. Roast your vegetables by taking your sliced red peppers and chopped tomatoes and add them to a greased baking tray. Toss with the avocado oil and spices until they are evenly coated. 
  3. Bake the vegetables for 35 minutes until cooked and start to caramelise. Remove from the oven and allow to cool. While the vegetables are cooling, make your quinoa by adding the quinoa and 1 cup of your vegetable broth to a large pot and cook for about 15 minutes, stirring occasionally. 
  4. Once the quinoa is ready and the vegetables are slightly cooled, add them to your blender along with the coconut milk and lemon juice. Blend for 3-5 minutes until it’s completely mixed. Then, add the mixture to a large pot and stir in with the additional 1 cup of vegetable broth.
  5. Bring the soup to a boil, stirring as needed, and then turn down the heat. Let the soup simmer for an additional 10 minutes to thicken.
  6. Remove from stove, add your toppings and enjoy!

The soup can be refrigerated and enjoyed for up to 3-5 days.


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