Roasted Tomates and Tortellini Soup
Roasted Tomato and Tortellini Soup
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.
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!!
The tomato soup freezes perfectly but in that case, 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.
Roast in the oven for about 25-30 minutes
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
Directions:
- 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! How delicious!!
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19 Responses to Roasted Tomates and Tortellini Soup
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July 29, 2018
[…] Roasted Tomatoes and Tortellini Soup – roasting the tomatoes gives the soup a more intense flavor. from Hadia’s Lebanese Cuisine […]
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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