Whilst some of the vitamin C content of the tomatoes may be lost in the roasting process, the cooked tomatoes will, however, be a rich source of lycopene. Lycopene is a type of carotenoid, a plant compound that gives some fruits and vegetables their pink or red colour, including tomatoes. It is one of the most powerful antioxidants, meaning it can help prevent and reduce the damage to cells caused by oxidation or stress. It is also an important antioxidant because is not impacted by heat (as when roasted in this recipe), so it can be beneficial and accessible in a wide range of food sources, with tomatoes being a common and widely available food.
The roasted garlic (lots of it!!) offers antibacterial, antimicrobial, antiviral properties, plus the complete plant based protein from the quinoa makes this soup perfect for winter lunchboxes to help ward off sneaky viruses and germs.
Ingredients
1 kg good quality, ripe tomatoes, cut into eighths
2 small onions, peeled and cut into eighths
1 bulb (yes bulb, not cloves) garlic, cut in half across the middle (essentially halving each clove)
5 sprigs thyme
1 sprig basil
2 tbsp extra virgin olive oil
Salt and pepper
1 cup cooked quinoa
1 cup water
1/2 cup cream or yoghurt
Instructions
- Heat oven to 180C. Place tomatoes, onion, garlic and herbs on a baking tray. Drizzle with olive oil and season with salt and pepper. Place in oven and roast for 1 hour.
- Remove the vegetables from the oven and allow to cool slightly (ready to add to the blender). Squeeze the garlic cloves out of the skins and discard the skins.
- Add all the cooled vegetables plus the quinoa and water to a blender and blend until smooth. Stir through the cream or yoghurt.
- Serve with Yoghurt Flatbreads.
Add More Plants
- Roast a carrot or two, some sweet potato or zucchini along with the tomatoes and blend into the soup.
Alternatives
- Swap the water for bone broth for extra flavour and gut healing properties to aid immune function.
- Add in meatballs or tortellini to the soup to make it more substantial.