Roasted Red Pepper Tomato Soup with Basil Pesto Quinoa
Creamy roasted red pepper tomato soup with a protein and flavor-packed scoop of basil pesto quinoa in the middle. Gluten-free and vegan.
Servings 2 -3 servings
Ingredients
- 1 cup uncooked quinoa, rinsed and drained
Basil Pesto Sauce -
- 1 cup fresh basil leaves
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- 1 garlic clove
- Pink sea salt and pepper to taste
- Red chili flakes to taste
Instructions
- Get the recipe for the red pepper tomato soup HERE.
- Cook quinoa according to package instructions and set aside.
- Basil Pesto Sauce -
- Put basil, lemon juice, olive oil, garlic, salt, and pepper into a high-powered blender and blend until smooth.
- Pour the sauce over the quinoa.
- Fill the bowl with soup and then scoop ½ cup portions into each bowl.
- Sprinkle red chili flakes over the top.
Notes
- Get the recipe for roasted red pepper tomato soup, HERE.
- Depending on how many basil leaves you pack into the cup, you might need to add additional olive oil (or water) to loosen the sauce a bit.
- If you’re oil-free, you can use water instead.
- If you don’t want to make the pesto yourself, you can substitute store-bought basil pesto. Add a little bit of water (to make it more sauce-like) to ⅓ cup of the sauce and mix it into the quinoa.
- If you don't have a high powered blender then you need to blanch and peel the tomatoes before you cook them for the soup. If you don't peel them first, you'll have hard pieces of tomato skin in your soup.