Roasted Tomato and Quinoa Soup

ROASTED TOMATO AND QUINOA SOUP

INGREDIENTS
Tomatoes - 10 (3 lbs)	Black Pepper - 1 tsp and 1 tsp (keep separated)
Garlic - 8 cloves	Pink Himalayan Salt - ¼ tsp
Onions - 1	Oregano - 1 tsp
Red Bell Peppers - 2	Rosemary - 1 tsp
Quinoa - 2 c	Nutmeg - ¼ tsp
Vegetable Broth - 4 c	Coconut Milk - ½ c
Olive Oil - 3 Tbsp & 3 Tbsp (keep separate)	Fresh Basil - enough to garnish
DIRECTIONS
Preheat oven to 400°. Line baking sheet and set aside.
Cut tomatoes in half. Deseed and slice Bell Peppers. Peel garlic cloves. Dice onion. Mix 1 tsp of black pepper and peeled garlic with 3 Tbsp of Olive Oil.
Lay out tomatoes and peppers on prepared baking sheet, then drizzle with garlic oil mix. Put in the oven for 30-40 minutes. *Set a Timer*
While tomatoes are baking, prepare sautéed onions and quinoa.
In a pan over medium heat, warm remaining oil with oregano, black pepper, salt, and rosemary. Then add onions and sauté.
Halfway through sautéing, add dry quinoa. Stir well to mix in oil and spices, continue sautéing for another 5-7 minutes, then pour contents of pan into a pot of boiling vegetable broth.
Let quinoa onion mix boil for 5 minutes, then reduce heat and let simmer until broth is absorbed.
When tomatoes and peppers are finished roasting, remove from heat and let cool. When able to handle, transfer (along with roasted garlic pieces) to blender or food processor, and mix until smooth. (This may need to be done in more than one batch).
Pour pureed tomato blend over quinoa, and stir in nutmeg. If using coconut milk, add at this step as well.
Allow soup to simmer for 5-10 minutes before garnishing with basil.
Serve and Enjoy!