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Roasted Bell Pepper Tortellini Soup

Roasted Bell Pepper Soup made with addition of three cheese tortellini and great flavors of freshly roasted bell peppers and garlic.
Course Soup
Cuisine American
Keyword Red pepper, tortellini soup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Author Lyuba Brooke

Ingredients

  • 4 large red bell peppers
  • 4 large garlic cloves
  • 2 Tbsp olive oil
  • 1/2 medium yellow onion
  • 1 large carrot
  • 3 cups of vegetable broth
  • 1/2 tsp fresh thyme
  • 1/2 tsp cumin
  • Salt
  • Fresh cracked pepper
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese more for topping
  • 12 oz three cheese tortellini

Instructions

  1. Preheat oven to 400.
  2. On a baking sheet lined with foil, place bell peppers on their side. Cut off just the tips from garlic cloves (leave skin on) and wrap them in aluminum foil, all together. Place wrapped garlic cloves on the baking sheet as well.
  3. Bake peppers and garlic for 20 minutes and then flip peppers on the other side for even roasting.
  4. Cook for another 10 minutes and take out garlic but let peppers roast for additional 10-15 minutes after garlic is taken out.
  5. Dice onion and carrot and set aside. Peel and chop roasted bell peppers, set aside. (Try to peel and cut them over a bowl to save the pepper juice. You will want to add pepper juice to the soup, it will add extra flavor.) Take skin off roasted garlic, set aside.
  6. In a large pot, over medium heat, heat up oil.
  7. Add diced onion and carrot to the pot and saute for a few minutes.
  8. Add chopped roasted peppers and roasted garlic. Saute for a few minutes.
  9. Add vegetable stock and bring to boil over medium-high heat. Lower heat back to medium.
  10. Add thyme, cumin, salt and pepper. Cook, covered, for about 15 minutes.
  11. Blend soup well, using an immersion blender, until all smooth. (If you don't have an immersion blender, transfer soup into regular blender and blend well. Bring back to the pot.)
  12. Add heavy cream and grated Parmesan cheese and stir until all incorporated.
  13. Add tortellini and make sure it's completely covered in soup. Cover pot with a lid and cook for 10-12 minutes, until tortellini is done.
  14. Top off with more Parmesan cheese when serving.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.