Blistered Tomato and Tortellini Soup

Garden tomatoes are at their peak and what better way to use them then in a fresh tomato soup!

I was gifted this beautiful cookbook from a dear friend and written by The Food Gays ... every recipe looks delicious! Also, their food photography hints are so interesting. (I can sure use help in that department!!) Anyways, I took the liberty here of adapting their Blistered Tomato Soup to include tortellini. It was amazing 😋

Ingredients:

10 medium tomatoes

2 tbsps olive oil

1 tsp dry thyme

1 tsp dry rosemary

1 tbsp avocado oil

1 1/2 cups chopped onion

2 tsps minced garlic

1/2 tsp salt

a few grinds of pepper

a pinch of sugar

3 cups vegetable or chicken broth

1/3 cup finely grated parmesan

350g package cheese or beef tortellini 

Fresh basil and rosemary to garnish

Cover a baking sheet with foil (to make clean up way easier!) Core the tomatoes and cut and X in the bottom. Place them bottom side up on the baking sheet and rub them with olive oil. Sprinkle with thyme and rosemary then roast in a 400°F oven for 30 minutes. After 30, broil them for an additional 15-20 minutes keeping an eye on them so they don't brown too much (read burn!) but just get a nice char to the skins.

Heat avocado oil to medium in a soup pot and sauté the onions for 4 minutes. Add the garlic for 1 more minute along with the salt and pepper. Reserve one tomato and add the rest with all their juices, a pinch of sugar and the broth to the soup pot. Simmer about 10 minutes then add the parmesan cheese.

While the soup simmers cook the tortellini.

Blend the soup in a food processor then hand chop the reserved tomato and add that and the tortellini to the pot.

Garnish with basil and rosemary.

Soup's on!

Serves 4