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Spicy Roasted Tomato Soup with Quinoa and Feta

This Spicy Roasted Tomato Soup with Quinoa and Feta was inspired by Panera's tomato soup, but is taken to a new level with a little bit of spiciness, satisfying protein from quinoa, and extra delicious flavor from feta cheese. 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Entree
Cuisine: American, Eclectic
Keyword: Fresh Tomato Soup, Quinoa in Soup, Satisfying Soups
Servings: 4 servings
Author: Sues


  • 2 1/2 lbs. plum tomatoes, cored and halved lengthwise
  • 5 cloves garlic, still in peel
  • Olive oil
  • 1 medium onion, chopped
  • 1 habanero pepper, chopped
  • 1 tsp granulated sugar
  • 2 cups vegetable broth
  • 1 cup cooked quinoa
  • 3/4 cup crumbled feta cheese, plus more for serving if desired
  • Small bunch basil


  • Pre-heat oven to 400 degrees.
  • Place halved tomatoes and garlic in peel on a foil-covered baking sheet lightly brushed with olive oil. Lightly brush a little bit more olive oil over tomatoes and garlic. Roast for about 40 minutes, until the tomatoes are getting wrinkled.
  • Put onion and habanero in a large stockpot with 1 Tbsp olive oil. Sauté for about 5 minutes, until onion is translucent.
  • Remove peels from garlic and add garlic and tomatoes to stockpot. Add vegetable stock and sugar to stock pot, as well.
  • Using an immersion blender, blend until soup is smooth. Alternatively, you can put the soup in a blender and puree until smooth. 
  • Let soup simmer for about 20 minutes, until thickened. Mix in quinoa and feta cheese.
  • Serve and top with basil and additional feta cheese, if desired.