Roasted Tomates and Tortellini Soup
Description
roasting the tomatoes lends the soup an intense satisfying earthy flavor. It turned out creamy and flavorful, though I did not add any cream to it. Just throw the chopped tomatoes, onions, basil leaves and olive oil in the oven and roast about 25 minutes. Add some water and chicken bouillon and bring to gentle simmer. Blend the mix and add the boiled tortellini. Simmer for 1 minute and serve warm. A finger licking soup.
Ingredients
- 2 kg. /4lb. 8oz. tomatoes roughly chopped
- 2 large onions diced
- 2 garlic cloves minced
- ¼ cup olive oil or a mix of both canola and olive oil
- 2 chicken bouillon cubes
- 4 cups water
- ½ teaspoon white pepper
- A pinch of chili powder optional
- A handful of fresh basil leaves roughly chopped
- ½ teaspoon salt or to taste
- 400 g. /14 oz. fresh or frozen tortellini pasta
Instructions
- Preheat the oven to 200°C/400°F.
- In a large oven sheet, mix together the chopped tomatoes, onions, garlic, basil leaves, salt, pepper, chili powder (if used) and oil. Roast in the oven for about 25-30 minutes
- In the meantime, cook the fresh tortellini in boiling water, following the directions on the package and drain.
- Blend the tomato mix, using a hand blender, and puree. Press the pureed tomatoes through a sieve for a creamier texture.
- Add the water and chicken bouillon to the pureed tomatoes. Bring to a gentle simmer, adjust salt to taste and add the boiled tortellini. Simmer for 1 more minute and serve immediately.
Notes
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