Roasted Veggie Creamy Tortellini Soup
This is how you roast a bunch of simple veggies and make a creamy tortellini soup. This soup is hearty, filling, and comforting. You can make this entirely vegetarian or you can swap out the tortellini for a meaty kind for more protein!
Servings: 5 -6 servings
Ingredients
- 2 ½ lbs. tomatoes a variety, Campania, Roma, etc. cut in half
- 1 medium onion peeled + cut into quarters
- 2 red bell peppers cut into quarters
- 10 fresh cloves of garlic peeled
- 2 small carrots peeled and cut in half
- ⅓ cup olive oil + 1 tablespoon
- 2 tablespoon tomato paste
- 4 cups vegetable stock or chicken
- 1 cup fresh basil leaves loosely packed
- 1 teaspoon smoked paprika
- 4 teaspoons sugar
- ¼ - ½ teaspoon crushed red pepper flakes to taste
- ¼ teaspoon dried thyme
- ½ - ¾ cup heavy cream
- 1 9-ounce package three-cheese tortellini (the kind in the refrigerated section)
Instructions
- ROAST: Position a rack in the center of the oven and preheat the oven to 375ºF. Place the tomatoes, onions, red bell peppers, carrots and garlic on the baking sheet. It’s okay if some of the ingredients are overlapping. Drizzle olive oil over the veggies and season generously with a big sprinkling of salt and pepper and give it all a good toss. Bake the veggies in the oven for 1 hour. You’ll want to check on the veggies around the 30-minute mark, and remove the garlic if it is browning (save to blend with the soup later.) Once the hour is up. Hit the broil setting and broil the veggies for 1-2 minutes or until they char just a tad bit on top.
- TORTELLINI: If you’re preparing the soup right away, prepare the tortellini according to package directions when the soup is about 10-12 minutes from being done. Drizzle the tortellini in a small drizzle of oil to keep them from sticking if needed.
- SOUP: Add the remaining tablespoon of oil to a large dutch oven or soup pot and allow it to heat up over medium-high heat. Add the tomato paste and allow the paste to cook and deepen in color, about 1-2 minutes. Add the vegetable stock so it stops the tomato paste from cooking and transfer the ingredients from baking tray (with juices) to the soup pot with the fresh basil and the seasonings (paprika, sugar, red pepper flakes, and thyme). Blend using an immersion stick blender until completely smooth (see notes for traditional blender method.) Bring the soup to a boil, then, lower the heat and add ½ cup of heavy cream, stir to combine. You can adjust with another ¼ cup of cream (or more) if you prefer your soups super creamy! Taste and adjust with salt and pepper as desired. Stir in the cooked tortellini or you can even portion tortellini into bowls and ladle the soup on top.
Notes
- If you don’t have an immersion stick blender: you can transfer half of the batch of roasted veggies along with 1 cup of vegetable stock to a traditional blender and blend until smooth. Then, add this to the soup pot and repeat the step with the remaining roasted veggies but this time, also add the fresh basil and the seasonings (paprika, red pepper flakes, and thyme) and blend. Add the remaining 2 cups of stock to the soup pot directly and then continue with the recipe as directed.
