I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Sunday, September 5, 2021

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 😋

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

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