Makes 4 servings, but really only serves 2 because you’ll both want seconds!
2 local heirloom tomatoes (they are especially ripe and delicious this time of year) (about 4 1/2 cups diced tomatoes)
1/4 tsp nutmeg
1/2 tsp sea salt + freshly ground black pepper (1/4 tsp each)
1/4 cup pure extra virgin olive oil
2 cloves fresh garlic, minced
2 tsp basil leaves (I used dried, you could add more if it is fresh)
2 tsp thyme
(plus 1 cup quinoa if desired)
Core, halve, quarter, and dice the tomato, set aside.In a large saucepan over medium heat add your olive oil. Depending on whether or not you want roasted garlic or a stronger garlic taste, either add you garlic to the olive oil now (roasted garlic, milder taste) or wait until after the tomatoes have been cooked (stronger garlic taste). Add the tomatoes to the olive oil. You’ll see the juices starting to steam and get ready to boil, that’s good. Continue to cook for about 2 minutes until the tomatoes are “broken” and add your spices. Voila! With Quinoa: If you’ve decided to add quinoa to your soup, it’s very simple to do. When you are about to make the soup just throw 1 cup organic whole grain quinoa in a pot with 2 cups water. Bring it to a boil and then reduce heat to a simmer. Cover until all the water is gone and you’re left with translucent quinoa (about 14 minutes total).
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