Roasted Creamy Tomato and Tortellini Soup

Tue, 26 November 2024

Ingredients:

· 6 medium-sized tomatoes

· 5 garlic cloves

· 2 tbsp tomato paste I use sun dried tomato paste for that deeper flavour

· 1 litre vegetable stock

· 1 cup of plant based cream 250 ml

· 200/250g of vegan tortellini

· 1 handful sun-dried tomatoes chopped

· 1 handful of baby spinach approx. 30g

· 1 tsp Italian seasoning

· Salt to taste

· 3 tbsp olive oil

· Vegan Parmesan for garnish

· Fresh basil optional

Method:

1. Heat a good glug of olive oil in a large pot over medium-low heat.

2. Cut an “X” on the bottom of the tomatoes and place them cut side down in the pot. Add garlic cloves in the middle and season with salt.

3. Cover and cook for 20-30 minutes until the tomatoes soften, don’t rush this, low and slow will really infuse the garlic into the oil.

4. Remove the pot from heat, peel off tomato skins, and discard. Add the sun-dried tomato puree or you can use regular tomato puree and vegetable stock, then blend until smooth using a hand blender.

5. Stir in the plant based cream and Italian seasoning and adjust salt to taste.

6. Add tortellini and sun-dried tomatoes to the soup. Let it simmer for the manufactures cooking time from 8 to 12 minutes until tortellini are tender.

7. Now all that’s left to do is stir in baby spinach and let it wilt. Optionally, add fresh basil. Ladle the soup into bowls and garnish with grated vegan Parmesan and fresh basil leaves. Drizzle with extra olive oil for an added touch and enjoy!