Creamy Roasted Tomato Basil Tortellini Soup
adapted from Two Peas & Their Pod
2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
2 cups vegetable broth (you can use chicken broth)
2 cups skim milk
Salt and pepper, to taste
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
2 cups vegetable broth (you can use chicken broth)
2 cups skim milk
Salt and pepper, to taste
9 oz frozen cheese tortellini
Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, vegetable broth, & milk. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
Use an immersion blender to puree the soup in the stockpot, or transfer soup to a blender to blend (took me 2 batches). The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste. Add frozen tortellini and cook 3-5 minutes (per package directions). Serve warm.
Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, vegetable broth, & milk. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
Use an immersion blender to puree the soup in the stockpot, or transfer soup to a blender to blend (took me 2 batches). The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste. Add frozen tortellini and cook 3-5 minutes (per package directions). Serve warm.
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