Tomato Quinoa Soup

Recently Chelsea sent us a great cookbook, Vegetable Soups by Deborah Madison. We made our first recipe last night - Roasted Fall Tomato Soup with Saffron Quinoa. Luckily here in San Diego there are still tons of tomatoes at the farmer's market each week, so we were able to get our 3 lbs of ripe late-summer tomatoes without an issue. We used Romas, although I think any variety would work. The recipe called for roasting the tomatoes with onions, garlic, olive oil, salt, pepper and a bit of brown sugar for an hour. Meanwhile we cooked quinoa over the stove with a pinch of saffron - a new and delicious way to do quinoa that I had never tried before. We used chicken broth instead of water. Once the tomatoes were done, we pureed them, skipping the step of passing them through a sieve because neither of us is bothered by the seeds. We almost always skip that step! Then we added a bit of curry powder, ladled the tomato mixture into bowls, and spooned some quinoa on top. We topped the soup with a swirl of Greek yogurt. This was an awesome recipe! We took the leftovers for lunch today. Thanks Chelsea!