I like meals that can use whatever leftovers happen to be in my fridge or pantry and come together quickly. For this soup, I used leftover quinoa and greens that needed to be used up. I added carrots to sweeten and balance the acidity of the tomatoes. It turned out great, so I thought I’d share.
I paired it with a sourdough grilled cheese sandwich. The soup is vegetarian, but would also be delicious with Italian sausage or chicken added in.
Roasted Red Pepper & Tomato Quinoa Soup
1 Tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
large handful baby carrots
2 roasted red peppers
3 cups chicken broth
Splash of balsamic vinegar
1 14 oz can diced tomatoes
3 Tablespoons tomato paste
2 teaspoons Italian herbs
1 cup cooked quinoa
1 cup chopped greens
Salt & pepper to taste
Heat olive oil in large pot over medium heat. Add onion and sauté until translucent.
While onion is cooking, put carrots, red peppers, and chicken broth in blender. Blend until smooth. Set aside.
Add garlic to pot and saute one minute. Add a splash of balsamic vinegar to deglaze the pot. Pour in contents of blender. Add tomatoes, tomato paste, and Italian herbs. Simmer 20 minutes.
Turn off heat and stir in quinoa and greens. Season with salt & pepper.
Sprinkle with shredded cheese of your choice. I used Asiago, but parmesan would also be a good choice.
