Roasted Tomato and Garlic Soup

I think part of the enjoyment of this soup was using our fresh homegrown tomatoes.

I had to laugh as we have Thai basil and sweet basil growing. No2 son picked 1 cup of the Thai basil.we made the basil pesto and the he put his finger in it and said YUK!!!! , I tried it it was so bitter. So we remade it with sweet basil as it says in the recipe . Different herbs for different jobs ...

Recipe .

1.5 kg tomatoes
1 head garlic cut in half
2 onions sliced in quarters
4 cups chicken or vege stock
80 g quinoa
Salt and pepper
Olive oil

Pesto
2 cloves garlic
1 cup fresh basil
2 Tbspn olive oil


Heat oven to 170C. Cut tomatoes in quarters drizzle olive oil over top. Roast in baling tray for 40 minutes. Take skins off and put in saucepan . At same time roast onions and garlic on a baking tray drizzled olive oil. Theses will take only about 30-35 minutes. Squeeze garlic out of shells and add onion to saucepan with tomatoes. Purée I used the stick blender. Then add the stock and quinoa. Cook for 15 - 20 minutes.

Make the pesto by blending with stick blender.

You can either mix this into soup or serve spooned on top.