I love love love Tortellini and bell peppers as well. So this recipe was the perfect combination for me. As the weather gets colder and colder I tend to make more and more soups and different kinds of chilis.
This soup was not that hard to make but takes almost an 1 1/2 hours to make or so. So give yourself plenty of time. Hope you Enjoy this as much as we did.
Ingredients:
4 large red bell peppers
4 large garlic cloves
2 TBS olive oil
1/2 medium onion
1 large carrot
3 cups of vegetable broth
1/2 tsp fresh thyme
1/2 tsp of cumin
salt to taste
pepper to taste
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
12 oz three cheese tortellini
Directions:
Preheat oven to 400 degrees f. Line a baking shit with aluminum foil. Place bell peppers on there side. Cut tips off the garlic cloves (leave the skin on) and wrap in tin foil all together. Place the wrapped garlic on the baking sheet with the bell peppers. Bake peppers and garlic for 20 min. and the flip the bell peppers for even roasting. Cook another ten minutes then remove the garlic letting the bell peppers bake for another 10-15 minutes.
SN**If you have a gas stove you can also turn the burner on sit the peppers on the burner and let them roast that way turning them as needed.
Dice onion and carrot and set aside. Peel and chop the roasted bell peppers and set aside. take skin off the roasted garlic and set aside.
Heat up oil in a large pot over medium heat. Add onion and carrots to the pot and saute for a few minutes. Add the bell peppers and the garlic. saute for another few minutes. Add vegetable stock and bring to a boil over medium high heat. Lower heat back to medium. Add thyme, cumin, salt and pepper. Cook covered for about 15 minutes. Blend soup well using either an immersion blender or just a regular blender and blend well until all smooth. Add teh heavy cream and the grated parmesan cheese and stir until all incorporated. Add tortellini and make sure its completely covered in the soup. Cover with lid and cook for about 10-12 minutes or until the tortellini is done.
This soup was not that hard to make but takes almost an 1 1/2 hours to make or so. So give yourself plenty of time. Hope you Enjoy this as much as we did.
Ingredients:
4 large red bell peppers
4 large garlic cloves
2 TBS olive oil
1/2 medium onion
1 large carrot
3 cups of vegetable broth
1/2 tsp fresh thyme
1/2 tsp of cumin
salt to taste
pepper to taste
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
12 oz three cheese tortellini
Directions:
Preheat oven to 400 degrees f. Line a baking shit with aluminum foil. Place bell peppers on there side. Cut tips off the garlic cloves (leave the skin on) and wrap in tin foil all together. Place the wrapped garlic on the baking sheet with the bell peppers. Bake peppers and garlic for 20 min. and the flip the bell peppers for even roasting. Cook another ten minutes then remove the garlic letting the bell peppers bake for another 10-15 minutes.
SN**If you have a gas stove you can also turn the burner on sit the peppers on the burner and let them roast that way turning them as needed.
Dice onion and carrot and set aside. Peel and chop the roasted bell peppers and set aside. take skin off the roasted garlic and set aside.
Heat up oil in a large pot over medium heat. Add onion and carrots to the pot and saute for a few minutes. Add the bell peppers and the garlic. saute for another few minutes. Add vegetable stock and bring to a boil over medium high heat. Lower heat back to medium. Add thyme, cumin, salt and pepper. Cook covered for about 15 minutes. Blend soup well using either an immersion blender or just a regular blender and blend well until all smooth. Add teh heavy cream and the grated parmesan cheese and stir until all incorporated. Add tortellini and make sure its completely covered in the soup. Cover with lid and cook for about 10-12 minutes or until the tortellini is done.
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