Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Servings: 6
Tomato soups are great on their own but I like to make mine a bit heartier with grilled cheese, crusty bread... or tortellini! I love adding extra flavors like garlic, basil or chili oil. It's super easy to make and you can easily personalize the taste with your favorite herbs and toppings. Don't be afraid to add a little pizzazz!
Pros: easy hands off soup
Cons: none
Ingredients:
3 lbs of tomatoes
8 cloves of garlic
1/2 large yellow onion
3 cups of chicken/veggie broth
1 lb of your favorite tortellini, cooked (I used cheese)
1/2 cup cream
2 teaspoons of sugar
Salt
Dill (optional)
Olive oil
1 teaspoon fish sauce (optional)
Preheat your oven to 400 degrees. Quarter your tomatoes, smash your garlic, and cut your onion into 1 inch chunks. Lay everything on a baking tray, drizzle with olive oil and a sprinkle of salt. Bake for 30 minutes.
When done, put everything into a large pot and blend with an immersion blender. If you don't have one, you can just use a regular blender but be sure to leave the top slightly ajar to prevent steam from building up.
Heat up your tomato puree on low-medium heat and add in your broth, cream, sugar, optional fish sauce, and salt. Simmer for 20 minutes.
Add in your cooked tortellini and dill (or other favorite herb). Serve and enjoy!