Roasted Tomato and Basil Soup with Pesto Tortellini

I was craving something simple for dinner, and since it was a really cold, rainy day, I decided soup would be perfect. I had all the ingredients on hand for my roasted tomato and basil soup but decided to make it a bit heartier by adding pesto tortellini. It was simple and delicious, with very little clean-up and a big hit with all of us. I served this roasted tomato and basil soup with pesto tortellini, along with my house salad and freshly baked crusty bread.

Roasted Tomato and Basil Soup with Pesto Tortellini

• 1 (28-oz) can of whole tomatoes
• 2 tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste
• ½ tsp dried basil
• 3-5 cloves of garlic, sliced into thin slivers

Soup:

• 1 tbsp olive oil
• ½ yellow onion, diced
• 1½-2 carrots, diced
• 2 celery stalks, diced
• 2 cloves of garlic, diced or minced
• 2 cups of vegetable broth or chicken broth  
• 1 bay leaf
• 1 tsp balsamic vinegar
• ¼ tsp white sugar
• ½ cup of heavy cream or whole milk
• 3 tbsp fresh chopped basil

Other Ingredients:

• 1 package of pesto tortellini, cooked according to the package instructions
• Asiago cheese, grated
• Fresh basil, chopped

How to Make Roasted Tomato and Basil Soup with Pesto Tortellini:

Preheat oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.

Strain tomatoes from juice, reserving juice for later. Place the tomatoes on the baking sheet, drizzle 2 tablespoons of olive oil over the top along with dried basil, sea salt, and freshly cracked pepper to taste.

Slide the garlic slivers into each tomato; they will roast, soften, and infuse the tomatoes with their flavor.

Place in the oven and roast for approximately 30 minutes. Don’t over-roast or they will be dry.

Heat 1 tbsp of olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery and cook, stirring often, until tender, about 5 minutes.

Add garlic and stir for 30-45 seconds.

Add the broth, reserved tomato juice (from canned tomatoes), bay leaf, balsamic vinegar, sugar, and roasted tomatoes. Cover and cook over low heat, stirring occasionally, for 2-3 hours.

Slowly add the heavy cream or milk into the simmering soup, along with the fresh basil.

Remove the bay leaf and use an immersion blender to blend until smooth. Side Note: Pour mixture through a fine strainer for a thinner soup.

Cook the pesto tortellini in a large pot of well-salted water according to the package instructions. Drain.

Add a few tortellini to each bowl, then ladle soup over them. Top with Asiago cheese and more basil, if desired. Serve and enjoy.

Store any extras separately.