Creamy Roasted Red Pepper, Tomato and Quinoa Soup with Basil Yogurt
An original velvety soup combining roasted red peppers, tomato, and quinoa for a creamy texture without relying heavily on dairy. It is finished with a swirl of basil yogurt, toasted pumpkin seeds, and a touch of lemon for a balanced, modern flavor.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 500 g red bell peppers (cut por the mitad and without semillas)
- 400 g roma tomatoes (cut por the mitad)
- 150 g yellow onion (in wedges)
- 15 g garlic (without pelar)
- 30 ml olive oil (divided)
- 4 g smoked paprika
- 60 g quinoa (enjuagada)
- 750 ml vegetable broth (hot)
- 120 g plain Greek yogurt
- 12 g fresh basil (more extra for decorar if desired)
- 1 unit lemon (zest fina and 15 ml/1 tbsp of juice)
- 30 g pumpkin seeds
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. Arrange the red bell peppers, roma tomatoes, yellow onion, and garlic on a baking tray. Drizzle with 22 ml (1 1/2 tbsp) olive oil and sprinkle with smoked paprika, 4 g (about 3/4 tsp) salt, and black pepper. Toss well to coat.
- 2
2. Roast the vegetables for 30 minutes at 220°C / 425°F, until the peppers and tomatoes are well browned and tender. Turn the pieces at the 20-minute mark for even roasting. Let cool for 5 minutes, then peel the roasted garlic.
- 3
3. While the vegetables roast, place the quinoa in a small saucepan with 180 ml (3/4 cup) water and a pinch of salt. Cook over low heat for 12 to 15 minutes, until the liquid is absorbed. Set aside.
- 4
4. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until crisp and fragrant. Set aside.
- 5
5. In a blender, combine the roasted peppers, roasted tomatoes, onion, peeled garlic, cooked quinoa, and hot vegetable broth. Blend until very smooth. If you prefer a lighter texture, add a little more hot broth or water.
- 6
6. Transfer the soup to a pot and warm it over medium heat for 5 minutes. Add the lemon zest and 10 ml (2 tsp) lemon juice. Taste and adjust with the remaining salt if needed.
- 7
7. In a small bowl, mix the Greek yogurt with the finely chopped fresh basil, the remaining 8 ml (1/2 tbsp) olive oil, and the remaining 5 ml (1 tsp) lemon juice.
- 8
8. Serve the soup hot in bowls. Finish each serving with a spoonful of basil yogurt and the toasted pumpkin seeds on top. Garnish with extra fresh basil if desired.
Chef tips
For an even silkier texture, pass the blended soup through a fine sieve before reheating. Roast the peppers until the edges are deeply colored for a fuller flavor.
Substitutions
You can replace the Greek yogurt with unsweetened plant-based yogurt for a vegan version, and use basil mixed with a little parsley if you do not have enough basil. Quinoa can be replaced with cooked millet, though the texture will change slightly.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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