Homemade Roasted Red Peppers and Tomato Soup with red bell peppers, tomatoes, and quinoa. Vegan & Gluten-Free.
Being fall and all, we have ditched salads temporarily in favor of warmer dishes with more flavors.
One of the things we like to do when the temperatures drop is to roast our vegetables in the oven. Roasted vegetables just have a deeper flavor and are perfect for cold months. And then, you can turn roasted vegetables in a delicious soup, such as this Roasted Red Peppers and Tomato Soup.
And if you add some cream and a spoonful of cooked quinoa when serving, this soup becomes filling and can be a stand-alone meal.
We recommend making this Roasted Red Peppers and Tomato Soup in bulk as meal-prep to last you the week. The recipe makes 4 servings. When making it, bring a small pot of salted water to a boil, add in half a cup of quinoa, and cook for about 15 minutes to have for serving.
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 109 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 6mg Sodium: 379mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 4g
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