Roasted Quinoa And Tomato Soup With Parmesan Wafers And Crispy Basil Recipes
ROASTED-TOMATO SOUP WITH PARMESAN WAFERS
Provided by Maggie Ruggiero
Categories Soup/Stew Milk/Cream Garlic Tomato Roast Kid-Friendly Dinner Lunch Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with rack in middle.
- Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
- Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
- Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
- Divide soup among 8 bowls and float 1 wafer in center of each.
ROASTED QUINOA AND TOMATO SOUP WITH PARMESAN WAFERS AND CRISPY BASIL
Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail party hors d'oeuvres.
Provided by Donna Hay
Categories HarperCollins Soup/Stew Winter Tomato Quinoa Parmesan Basil Dinner Vegetarian Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C). To make the Parmesan Wafers, place the quinoa, Parmesan and pepper in a bowl and toss to combine. Place tablespoons of the mixture on a baking tray lined with non-stick baking paper and bake for 5-7 minutes or until golden. Allow to cool on the tray and set aside.
- Place the tomatoes, basil and garlic on a baking tray lined with non-stick baking paper and drizzle with oil. Roast for 45 minutes or until the tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray lined with non-stick baking paper, drizzle with oil and toss to coat. Roast for the last 15 minutes of the tomato cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from its skin into a large saucepan. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until thickened. Using a hand-held stick blender, blend until smooth. Add the roasted quinoa, salt and pepper and stir to combine. Divide the soup between serving bowls and top with the reserved basil. Serve with the Parmesan Wafers.
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