Roasted Tomato and Fennel Soup with Basil and Garlic Pesto
Ingredients
- 3 Pounds 4 ounces firm, ripe tomatoes
- 1 Teaspoon sugar
- 1 large fennel bulb
- 2 onions, peeled
- 1 head of garlic, sliced in half
- Extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 Cups hot chicken or vegetable stock
- 3 Ounces red quinoa, rinsed and drained
- 2 cloves garlic
- 4 Tablespoons extra-virgin olive oil
- 1 large handful fresh basil leaves
Instructions
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