Roast Tomato Soup

17 Sep 2014

By Sarah Nankervis, Naturopath & Nutritionist

  • 1kg ripe tomatoes
  • 1 head garlic
  • 1 bunch fresh basil
  • 1 cup chicken or vegetable stock (homemade or organic)
  • Salt and pepper to season
  • 1 cup cooked quinoa

Halve tomatoes and place on a baking tray, drizzle with olive oil, salt and pepper. Separate garlic bulb and lightly squash each clove before placing in baking tray, tear a handful of basil over tomatoes and garlic and place in a medium oven for 45 minutes or until tomatoes are roasted and starting to dehydrate. Remove from oven and take off skins of garlic.

Place in a blender and blend until smooth. Place tomato mixture into a saucepan and add stock and quinoa and continue to cook for a further 15 minutes. Serve with fresh basil and a dollop of natural yoghurt. Enjoy!

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