Roasted Red-Pepper Soup with Quinoa Salsa

Photo: Johnny Miller

Finishing a warm soup with a zesty hit of salsa adds texture and freshness. Here is a winterized version, made by replacing tomatoes with quinoa.


  • 2 tablespoons extra-virgin olive oil

  • 1 onion, chopped

  • 2 cloves garlic, sliced

  • Pinch red-pepper flakes

  • 4 red bell peppers, roasted and quartered

  • 3 cups low-sodium chicken stock

  • Coarse salt

  • 1 cup cooked quinoa

  • ¼ small red onion, diced

  • 1 avocado, diced

  • 2 tablespoons freshly chopped cilantro

  • Lime wedges, for serving


  1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes and cook until tender, 6 to 8 minutes. Add roasted peppers and stock. Bring to a boil; reduce heat and simmer, 10 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt.

  2. In a small bowl, mix together quinoa, red onion, avocado, and cilantro. Season with salt. To serve, ladle soup into bowls, top with quinoa salsa, and squeeze with lime.

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