The best way to eat tortellini on a winters night. This soup is rich both in flavour and taste. Roasting the tomatoes makes all the difference. This recipe is inspired by the Spanish romesko sauce which is fantastic with sea food and also pasta. A final sprinkling of grated cheese will make you asking for seconds.
Tomato soup with roasted peppers and tortellini
A soup inspired by the Spanish romesco sauce. The roasted tomatoes and red bell pepper add so much flavour to this wholesome dish. Cheese or mushroom tortellini are a great combination with the earthyness of the tomato sauce.
Ingredients
- 1 sweet red pepper, cut in half and cleaned of seeds
- 2 large, ripe tomatoes cut in half.
- 1 medium onion, cut into thick slices
- 2 cloves of garlic, broken
- ¼ cup olive oil
- 1 Tbsp vegetable powder (optional)
- 50 ml cream
- 250 grams cheese Tortellini (dry or fresh)
- Salt, freshly ground black pepper
To serve:
- 2 Tbsp grated parmesan
- 2 tps of basil pesto
- 2 tps of olive oil
Instructions
- Preheat the oven to 175°C. Place the tomatoes, bell pepper, onion and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper. Place the baking pan in the preheated oven for 40 minutes.
- Transfer all the contents of the baking pan to the blender bowl. Gradually blend on high speed (be careful, the mixture will be hot) until everything becomes a uniform puree. Place the mixture in a saucepan over low heat to heat up. Taste the soup and adjust the salt or pepper if needed. Add the cream.
- Boil the tortellini in plenty of salted water according to the instructions on the package. Drain them and reserve some of the water.
- To serve, thin the soup with some of the water from the tortellini. Divide the tortellini into plates and pour the soup over them. Dissolve the pesto with the olive oil and drizzle over each plate. Sprinkle with grated parmesan cheese.
