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Roasted Tomato and Basil Soup with Pesto Tortellini
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Roasted Tomato and Basil Soup with Pesto Tortellini

Course Main, Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Large Dutch oven
  • Immersion Blender
  • Fine Sieve
  • Large pot

Ingredients

Roasted Tomatoes and Garlic:

  • 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

Instructions

  • 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 stir in 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 the 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.