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.

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
Instructions
- 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.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
Wow,this sure loos like a tasty soup !
Your recipe looks and sounds delicious and I especially like your ingredients
Can you make this and freeze it? It’s delicious!
Yes, you can, but you will need to freeze it before you add the tortellini. The pasta will get mushy as it thaws, so it is better to add fresh pasta when you heat it up.