Instructions

1. Make the quinoa by adding 2 cups water, 1 cup quinoa and 1/2 teaspoon kosher salt in a small stock pot. Bring to a boil and then immediately turn heat to low, cover and simmer for 20-25 minutes until quinoa is done. Remove from heat and keep warm until ready to serve with soup.
2. To make the soup, melt the butter and olive oil over medium-low heat in a large stock pot.
3. Add the onion and carrot; sauté and soften for about 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.
4. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Remove from heat and cool slightly.
5. Purée the soup in a food processor. If you want the soup really smooth, pour through a strainer before putting back into the pot.
6. Stir in the half-and-half. Make sure the soup doesn’t boil after adding the half-and-half.
7. Serve soup in a shallow bowl, placing a 1/2 cup or so of quinoa in the middle of each bowl. Garnish with feta cheese and green onion before serving.