Roasted Red Pepper Soup with Tortellini

I love a delcious and comforting soup like this recipe for Roasted Red Pepper Soup with Tortellini. Freshly roasted bell peppers and garlic create an amazing savoury flavour your whole family is sure to love.

Roasted Red Pepper Soup with Tortellini

Ingredients:

4 large red bell peppers
1/2 garlic bulb
2 Tbsp extra virgin olive oil
1/2 medium cooking onion, diced
1 large carrot, peeled and diced
4 cups Vegetable broth
¼ cup fresh basil, chopped
Salt
Fresh cracked pepper
¼ cup heavy cream
½ cup freshly grated Parmesan cheese (more for topping)
16 oz three cheese tortellini
parmesan cheese, for garnish
basil, for garnish

Directions:

Preheat oven to 400 degrees F.

Place bell peppers on their side on a lined baking sheet. Wrap the garlic in aluminium foil with skin on and place on the baking sheet.

Bake for 20 minutes and then flip peppers over and cook for another 10 minutes. Remove the garlic but return the peppers to the oven for an additional 10 minutes after the garlic is taken out.

Peel and chop roasted bell peppers over a bowl to save the pepper juice. Take skin off the roasted garlic, set aside.

Heat oil in a large pot over medium heat

Add onion and carrot to the pot and sauté for a few minutes.

Add chopped roasted peppers and roasted garlic. Sauté for a few minutes more.

Add vegetable stock and bring to boil over medium-high heat then lower to a simmer.

Add basil, salt and pepper. Allow to simmer, covered, for about 15 minutes.

Remove soup to a blender and blend until smooth. Pour back into the pot along with collected pepper juice.

Add heavy cream and grated Parmesan cheese and stir until well incorporated.

Add tortellini and stir in until covered by soup. Cover pot with a lid and cook for 10-12 minutes, or until tortellini is done.

Garnish with more fresh basil and Parmesan cheese before serving.

5.0 from 1 reviews

Roasted Red Pepper Soup with Tortellini

 

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Serves: 6-8 Servings

Ingredients

• 4 large red bell peppers
• ½ garlic bulb
• 2 Tbsp extra virgin olive oil
• ½ medium cooking onion, diced
• 1 large carrot, peeled and diced
• 4 cups Vegetable broth
• ¼ cup fresh basil, chopped
• Salt
• Fresh cracked pepper
• ¼ cup heavy cream
• ½ cup freshly grated Parmesan cheese (more for topping)
• 16 oz three cheese tortellini
• parmesan cheese, for garnish
• basil, for garnish

Instructions

1. Preheat oven to 400 degrees F.
2. Place bell peppers on their side on a lined baking sheet. Wrap the garlic in aluminium foil with skin on and place on the baking sheet.
3. Bake for 20 minutes and then flip peppers over and cook for another 10 minutes. Remove the garlic but return the peppers to the oven for an additional 10 minutes after the garlic is taken out.
4. Peel and chop roasted bell peppers over a bowl to save the pepper juice. Take skin off the roasted garlic, set aside.
5. Heat oil in a large pot over medium heat
6. Add onion and carrot to the pot and sauté for a few minutes.
7. Add chopped roasted peppers and roasted garlic. Sauté for a few minutes more.
8. Add vegetable stock and bring to boil over medium-high heat then lower to a simmer.
9. Add basil, salt and pepper. Allow to simmer, covered, for about 15 minutes.
10. Remove soup to a blender and blend until smooth. Pour back into the pot along with collected pepper juice.
11. Add heavy cream and grated Parmesan cheese and stir until well incorporated.
12. Add tortellini and stir in until covered by soup. Cover pot with a lid and cook for 10-12 minutes, or until tortellini is done.
13. Garnish with more fresh basil and Parmesan cheese before serving.

3.5.3226