Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.