Veteran – Roasted Red Pepper Soup

I have been in the mood for some creamy tomato soup, but because tomatoes are yet in season I opted for using roasted red peppers.  I found a recipe and I had most of the ingredients except for the basil.  I made it anyways and it tasted ok…my kids didn’t love it.  But then I had the perfect idea.  To flavor it I added some cilantro lime quinoa, sliced up some avocado and together- this soup became amazing!  We ate it so quick, I didn’t even take a picture!  No worries, we will for sure make this again and snap the pic before it’s gone.  Hope you enjoy!

Roasted Red Pepper Soup  WITH Cilantro Lime Quinoa


1 TBS Olive Oil

1 Onion (I used a sweet onion)

2 Garlic Cloves, minced

4 Red Bell Peppers, roasted and quartered

(Check out this awesome website that I followed to roast my red peppers- click HERE)

3 cups vegetable Stock (or use water and veggie soup base, Better Than Bouillon works great!)

Cilantro Lime Quinoa (recipe found here)

Avocado, diced

Salt and Pepper to taste


Heat oil in saucepan over medium heat.  Add onion, garlic and saute until onion is tender (5 minutes).  Add roasted peppers and stock.  Bring to a boil; reduce heat and simmer 10 minutes.  Allow the soup to cool slightly and begin to puree the soup using a blender or food processor.  Blend all of the soup until smooth.

Top the soup with Cilantro Lime Quinoa and Diced Avocados.

Source: WFM 1-10

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