Roasted Tomato Soup with Cheese Tortellini

November 12th, 2014

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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