Roasted Garlic, Pepper and Tomato Tortellini Soup
| 1 min read
3 bell peppers, red, yellow and/or orange
24 oz. cherry tomatoes
21⁄2 cups vegetable broth
1 13.5 oz. can coconut milk (reserve 2 Tbsp. for drizzling)
1 garlic head
2 Tbsp. olive oil
1 Tbsp. Italian seasoning or oregano
1⁄2 tsp. red pepper flakes, or to taste
salt and pepper to taste
9 oz. refrigerated tortellini of choice, such as cheese, chicken or sausage
garnish of chopped chives, basil or other herbs
Preheat oven to 400 degrees F and prepare a large baking sheet by lining it with parchment paper and coating the paper with spray oil.
Cut bell peppers in half, removing seeds, core and membrane. Add to prepared baking sheet face down.
Cut the top of the garlic head off to expose a small part of the garlic clove. Drizzle with olive oil and season with salt and pepper. Wrap garlic head in aluminum foil and place on baking sheet.
Add tomatoes to baking sheet. Season the vegetables with a drizzle of 2 Tbsp. of olive oil and salt and pepper.
Bake for approximately 45 minutes or until bell peppers have sunk in and started to show signs of charring.
Add roasted peppers and tomatoes to a large pot, except for the garlic to allow it to cool. Add vegetable broth, Italian seasoning and red pepper flakes to the pot.
Once garlic is cooled, squeeze garlic cloves into the pot and add coconut milk, reserving 2 Tbsp for drizzling.
Transfer the soup to a blender and puree until smooth, and then put back in the large pot. You could also use an immersion blender in the pot. Season with salt and pepper to taste.
Add the tortellini, and allow to simmer until tortellini has softened to the desired texture, about 10 minutes.
Serve in bowl. Drizzle with the reserved coconut milk and top with garnish of choice.