Roasted Red Pepper Soup
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This
roasted red pepper soup
is quick, easy, and satisfying, with quinoa added for a boost of protein!
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You'll need a few ingredients to make this recipe. Let's get started!
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Place red peppers on a baking sheet, skin-side up, and flatten them. Then turn on your broiler.
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Broil the peppers for about 10-15 minutes, until their skins are blackened.
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Remove the peppers from the oven, transfer them to a heat-proof resealable bag and let sit for 15 minutes.
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Remove them from the bag and peel off the skin.
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Slice the peppers and set them aside.
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Heat oil in a pot over medium-high heat, add onions and garlic, and sauté until translucent.
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Add the tomatoes, tomato sauce, red peppers, vegetable broth, cooked quinoa, herbs, and spices to the pot.
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Bring the soup to a boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes.
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Use an immersion blender to blend the soup into a smooth consistency.
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If you’re using hot sauce, stir it into the soup, then serve while hot.
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Enjoy more recipes at the link below!
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