Nothing is more comforting than a warm bowl of soup on a cold evening and this satisfying soup from willcookforsmiles.com has become a favorite in my family. It is rich, tasty and just oh so good. Plus it is easy and allows me to use my all time favorite kitchen appliance–the stick blender!
You can buy red peppers already roasted in most grocery stores but I think they taste better when you roast them yourself. The process is quite easy and produces better results. Sometimes, however, it can be tricky to remove the skins. My solution is to seal the hot peppers in a plastic bag for a few minutes once they come out of the oven. The steam will help further loosen the skins and once you open the bag they will pop right off. Be sure to use fresh tortellini for the soup; cheese filled ones are good but I also like to use spinach on occasion. And the parmesan cheese? Also delicious but for an added kick try Asagio. Yum!
4 large red bell peppers
6 large garlic cloves
2 Tbsp olive oil
1/2 medium yellow onion
1 large carrot
3 cups of vegetable broth
1/2 teaspoon fresh thyme, minced
3/4 teaspoon cumin
Salt to taste
Fresh cracked pepper to taste
1/3 cup heavy cream
1/2 cup freshly grated Parmesan cheese (more for topping)
12 ounces fresh three cheese tortellini
- Preheat the oven to 400.
- Cut the peppers in half and remove their core and seeds.
- Place the peppers on a baking sheet lined with aluminum foil.
- Leave the skins on the garlic cloves but cut off just their tips. Wrap the cloves in aluminum foil and place on the baking sheet along side the peppers.
- Bake the peppers and garlic for 20 minutes and then flip peppers over and continue roasting for an additional 10 minutes.
- At this point remove the garlic packet from the oven but allow the peppers roast for additional 10-15 minutes.
- Dice the onion and carrot and set aside. Once the peppers are cool enough to handle, peel and chop them then set aside. Skin the roasted garlic, set aside.
- Heat the oil in a large soup pot set over medium heat.
- Add the onion onion and carrot to the pot and saute for a 2 to 3 minutes.
- Add chopped roasted peppers and roasted garlic to the pot and saute for an additional 3 minutes.
- Add the vegetable stock to the pot and bring to boil over medium-high heat. Reduce the heat back to medium.
- Stir in the thyme, cumin, salt and pepper.
- Cook, covered, for about 15 minutes.
- Blend soup well, using an immersion blender, until all smooth.
- Add the heavy cream and grated Parmesan cheese and stir until all incorporated.
- 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.
- Divide the soup amongst four warmed bowls and top with additional Parmesan cheese if desired.