{"id":10450,"date":"2015-11-11T15:59:05","date_gmt":"2015-11-11T15:59:05","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10450"},"modified":"2024-11-14T21:44:29","modified_gmt":"2024-11-14T21:44:29","slug":"tomato-and-tortellini-soup","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/tomato-and-tortellini-soup\/","title":{"rendered":"Tomato and Tortellini Soup"},"content":{"rendered":"

Soup is one of my favorite foods. I can eat soups year round even in the heat of summer, but in the midst of winter, a hot bowl of soup is inevitable.<\/p>\n

I had loads of fresh red tomatoes in the fridge needed to be used up, so I decided to whip up this rich tomato soup that is loaded with cheese tortellini. It turned out absolutely divine. There is a trick that lends this soup its distinct character. Can you guess what is it? It is roasting the tomatoes in the oven! Yes, 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!!<\/p>\n

The tomato soup freezes perfectly, just omit the tortellini. Once you need to serve it, reheat the soup, bring to a boil and add the boiled tortellini. This will prevent the pasta from getting soggy.<\/em><\/strong><\/p>\n

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In a large oven sheet, mix together the chopped tomatoes, onions, garlic, basil leaves, salt, pepper, chili powder (if used) and oil.<\/strong><\/div>\n
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Roast in the oven for about 25-30 minutes.<\/strong><\/div>\n
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Roasted Tomates and Tortellini Soup<\/h2>\n\n