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.
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Makes: 4 servings
Ingredients
- 2 ½ 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
- ¾ cup crumbled feta cheese, plus more for serving if desired
- Small bunch basil
Instructions
- 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.
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