Roasted Garlic, Pepper and Tomato Tortellini Soup

Shanthi Appelo
Shanthi Appelo

| 1 min read

The bell peppers, tomatoes and garlic that provide a base for this soup are first roasted, then blended to creamy perfection. Roasting the vegetables allow complex flavors to develop and brings sweetness out of the garlic. The soup base serves as a nutritious base for the Italian tortellini.

Total Time:

90 minutes

Prep Time:


Cooking Difficulty:


Serving Amount
  • 3 bell peppers, red, yellow and/or orange

  • 24 oz. cherry tomatoes

  • 212 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

  • 12 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

  • Step 1

    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.

  • Step 2

    Cut bell peppers in half, removing seeds, core and membrane. Add to prepared baking sheet face down.

  • Step 3

    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.

  • Step 4

    Add tomatoes to baking sheet. Season the vegetables with a drizzle of 2 Tbsp. of olive oil and salt and pepper.

  • Step 5

    Bake for approximately 45 minutes or until bell peppers have sunk in and started to show signs of charring.

  • Step 6

    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.

  • Step 7

    Once garlic is cooled, squeeze garlic cloves into the pot and add coconut milk, reserving 2 Tbsp for drizzling.

  • Step 8

    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.

  • Step 9

    Add the tortellini, and allow to simmer until tortellini has softened to the desired texture, about 10 minutes.

  • Step 10

    Serve in bowl. Drizzle with the reserved coconut milk and top with garnish of choice.

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