Tomato and Roasted Red Pepper Quinoa Soup

 Ingredients:

 2 tbsp olive oil
 1 large onion
 Chopped 5 cloves garlic
 Minced 28 oz can crushed tomatoes
 1 cup roasted red peppers
 Diced ¼ cup basil
 2 tsp. cane sugar
 ½ tsp. Sea salt
 ½ tsp. crushed red pepper
 ½ tsp. fresh ground black pepper
 2 cups vegetable stock
 ½ cup Quinoa flour
 ½ cup milk
 ½ cup non-fat Greek yogurt

 Directions:

 1. Heat the olive oil and onion over medium heat. Sauté for 10 minutes or until the onion is tender. Add the chopped garlic and sauté for a minute. Add in tomatoes, roasted red peppers, basil, crushed red pepper, Black pepper, sugar and salt.
 2. In a medium bowl, whisk together the vegetable stock and flour. Add to the pan and bring to a boil. Reduce heat and simmer for five minutes.
 3. Remove from heat and allow it to cool slightly. Puree in a blender or food processor.
 4. In a medium bowl, stir together the milk and yogurt. Return the soup to low heat and add in the yogurt mixture. Season to taste and enjoy. Stay tuned for more Quinoa recipes!
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