Roasted tomato and quinoa soup – Brett Cobley

Roasted tomato and quinoa soup

by Brett Cobley

This recipe is a perfect autumn winter warmer or a delicious light lunch. The added quinoa makes this dish feel more hearty as well as giving it an extra boost of protein. 

Ingredients 

  • 2 sweet red peppers deseeded
  • 5 vine tomatoes whole
  • 5 cloves of garlic
  • 2 red chillies deseeded
  • 1 tsp smoked paprika
  • 1 tsp finely ground black pepper
  • 1 tsp sea salt
  • A drizzle of Olive oil
  • 1/2 tin of tomatoes
  • A handful of torn basil
  • 1/4 cup of cooked quinoa

Method 

Preheat your oven to 180c

Add the tomatoes, peppers and garlic to a large baking tray, drizzle with olive oil and sprinkle with salt, pepper and smoked paprika and toss to coat in the seasong. 

Roast for 45 minutes until some of the veg is slightly charred.

Remove and add to a blender to blend until smooth. Alternatively add to a large saucepan and use an immersion blender. 

Now simmer in a large saucepan until the desired thickness is reached. Add the cooked quinoa and torn basil leafs and stir through to combine. 

Serve hot with a drizzle of olive oil and salt and pepper. 

 

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