Powerhouse Tomato Soup

This soup is especially great at the end of the summer, early fall when you can still get the last of the tomatoes but the chill in the air is perfect for soup.  If you are making it in the winter just use canned fire-roasted tomatoes.  Don't forget to roast the onion and garlic though.  Roasting gives a depth of flavor that can't be beat!

16 ounces vegetable broth

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) or 1 can (14.5 ounces) fire roasted stewed tomatoes

3 cloves garlic, peeled

1 small yellow onion, sliced

1/4 teaspoon salt

ground black pepper

¼ head kale, chopped

1 carrots, finely chopped or shredded

1 ribs celery, sliced

1 can (16 ounces) black beans

1/4 cup dried quinoa

Preheat oven to 450 degrees.  Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.  Remove roasted tomatoes, garlic and onion from the oven and transfer to a food processor.  Add ¾ c of the broth and puree until smooth.  Transfer to a large stock pot. 

Add remaining broth, kale, carrots and celery; bring to a boil then simmer for about 10 minutes, or until kale is tender. Add black beans and quinoa. Cook on low until vegetables are tender and quinoa is done about 20 minutes.