Roasted Garlic Tomato Tortellini Soup
A cozy, creamy soup featuring roasted garlic, tangy tomatoes, and cheesy tortellini, perfect for any comforting dinner.
Equipment
- 1 Large pot for cooking the soup
- 1 Baking Sheet for roasting garlic
- 1 Foil to wrap garlic
Ingredients
Main Ingredients
- 2 bulbs garlic roasted
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cans 28 oz each crushed tomatoes
- 4 cups vegetable broth
- 1 package 12 oz cheese tortellini
- 1 cup heavy cream
- 1/2 cup fresh basil chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
Preparation
- Preheat your oven to 400°F. Slice the top off each garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft.
- Chop the onion and basil, measure out the broth, and have the other ingredients ready.
Cooking the Soup
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Stir in the roasted garlic, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer.
- Add tortellini to the pot and cook according to package instructions until tender.
Finishing Touches
- Slowly stir in the heavy cream, heating gently without boiling. Season with salt and pepper.
- Stir in chopped basil just before serving to preserve its fresh flavor.
Serving
- Ladle the soup into bowls, garnish with Parmesan cheese and extra basil if desired.
Storage
- Allow the soup to cool, then store in an airtight container in the fridge for up to 3 days.
Notes
Pro Tips: Roast the garlic until golden for sweetness. Use fresh basil for the best flavor.
Ingredient Substitutions: Use half-and-half for a lighter soup.
How to Serve: Pair with crusty bread or a simple green salad.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Roast garlic and chop vegetables in advance.
Ingredient Substitutions: Use half-and-half for a lighter soup.
How to Serve: Pair with crusty bread or a simple green salad.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Roast garlic and chop vegetables in advance.