Recipe

A creamy, comforting soup with roasted tomatoes, sweet red pepper, and cheesy tortellini.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 45 minutes

Italian   |   Main   |   Cardiff Mum Recipe

  

Ingredients

• 1 tin Chopped Tomatoes
• 6 large Tomatoes, halved
• 250g Plum Tomatoes
• 1 Carrot, chopped
• 1 White Onion, finely chopped
• 2 bulbs Garlic
• 3 sprigs Thyme
• 1 tablespoon Crème Fraîche
• 1 Red Pepper, cut into large slices
• 250g Three Cheese Tortellini
• 1 Veg Stock Pot
• Olive Oil, for drizzling
• Salt and Pepper, to season

  

Method

1. Preheat the oven to 190 degrees. Add the two types of tomatoes, carrot, onion, and red pepper to a deep baking dish. Cut the garlic bulbs in half horizontally and add them in too. Drizzle with olive oil, season with salt and pepper, place the sprigs of thyme on top and put in the oven for 25 minutes.
2. Remove the dish, squeeze the garlic from the bulbs and discard the skin, remove the thyme, then add in the stock and tin of chopped tomatoes, and place the dish back in the oven for another 15 minutes.
3. Remove the dish, add in the crème fraîche, and blend the mixture using a food processor or blender until smooth. Be careful not to burn yourself if using a blender that’s not suitable for soups!
4. Pour the smooth soup into a saucepan, season with salt and pepper, and add the tortellini in. Let the soup simmer over a low heat for around 10 minutes until the pasta is cooked. Spoon into bowls and serve. Serve with warm crusty bread and fresh basil if you have any.