Roasted Tomato Soup with Cheese Tortellini

November 12th, 2014

roasted tomato soup

Those crisp falls days are here in force. Some days with bright blue skies, billowing white clouds and insanely orange trees. Other days all angry and gray. One word alone heard through the crackling leaves and whirling winds . . . soup. This word calls me, beckoning me to succumb . . . soup. I am powerless against such a mighty force . . . SOUP. I cave in, knowing in my heart the time has come. Good-bye summer. Hello fall.

In a desperate effort to cling to the last vestiges of summer, I choose a roasted tomato soup. A bridge of sorts linking the last dreamy days of summer with the blustery days of fall. It’s easier than I think, chopped tomatoes, onions, and garlic. Heavily drizzled with olive oil and sprinkled with salt. I even enjoy the warmth emanating from the oven. The smells start drifting through the house as the vegetables just begin to caramelize. It’s over before I know it. The soup is piping hot, the tortellini dancing around in a pool of orange happiness. It is the same color as the trees.  Hello soup.

6 beefsteak tomatoes
1 yellow onion
2 cloves garlic
2-3 tablespoons olive oil
1-teaspoon kosher salt
Basil, chiffonade (I like to use a scissor)
1 package cheese tortellini, cooked according to the package instructions


Pre-heat the oven to 425 degrees. Chop the tomatoes and onions. Toss the chopped vegetables, garlic cloves, olive oil, and salt in a bowl. Transfer to a rimmed cookie sheet lined with Silpat (or foil). Bake for about 20 minutes or until the edges of the vegetables just begin to brown. Remove carefully from the oven as there will be a lot of liquid. Transfer to a bowl and then into a blender (I love my Vitamix). I loosen the plastic insert in the top and hold it open just a crack to let the steam escape while I blend the soup. Serve hot with the cooked tortellini and basil.



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