Roasted Tomato + Quinoa Soup

Method

1. Preheat the oven to 220°C / 428°F fan-assisted.
2. Slice the tomatoes in half and the onions into sixths (leave the skins on). Throw both onto a large baking tray, season generously with salt and pepper and drizzle with olive oil. Toss to combine with your hands, then turn all the tomato halves cut side up. Roast for 20 minutes.
3. Next, rinse the quinoa in a sieve then transfer to a saucepan. Add 600ml (20 fl.oz) of hot water, cover and cook until soft, before draining and leaving uncovered to one side.
4. Once the tomatoes and onion finish roasting, remove the tray from the oven. Cut the slices of bread into cubes and throw them on top of the tomatoes along with the garlic cloves (in their skins). Roast for a further 5 minutes.
5. Remove the tray from the oven and leave to cool.
6. Once cool enough to touch, transfer the toasted bread to a plate and save for later. Then peel the garlic and remove and discard the onion skins. Add both to a large saucepan along with the tomatoes and all their juices.
7. Add the vegetable stock, fresh basil, chilli flakes, balsamic vinegar and cream to the saucepan and blend with a hand held blender until smooth. Add the cooked quinoa and heat through on a medium heat.
8. Serve in bowls and decorate with a swirl of cream, the toasted bread and a pinch of chilli flakes and black pepper. This will stay fresh in the fridge for 3-4 days or simply freeze for as long as you want!