Roasted Fall Tomato Soup

Roasted Fall Tomato Soup

This soup is perfect for using the last of the last tomatoes of this summer.

Roasted Fall Tomato Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison


3 Tbsp sunflower oil
1 onion, sliced
3 pounds tomatoes, halved
salt and pepper
1 Tbsp agave syrup
2 cloves garlic, slivered
1/2 cup quinoa
1-2 tsp curry powder


Preheat the oven to 180°C. Brush a baking sheet with sunflower oil, scatter the onion over the dish. Push the garlic slivers into the tomatoes. Place the tomatoes on top of the onions, cut side up. Sprinkle with salt and pepper and the agave syrup. Drizzle with the remaining oil and bake for 1 hour.

Stir the quinoa into 1 cup of water. Add a dash of salt and bring to the boil. Simmer for about 15 minutes until the quinoa is tender and set aside.

Transfer the baked tomatoes and their juices into a soup pot. Purée with an immersion blender until smooth, adding a little water if needed. Bring the soup back to a simmer. Add the curry powder and more salt and syrup to taste. Stir in the quinoa and serve with a dollop of yoghurt.

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