Tomato Tortellini Soup

Ingredients

• 12 large roma tomatoes (peeled)
• 2 Tablespoons olive oil
• 4 cloves of garlic (peeled)
• 1 handful of fresh basil
• 1/2 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 cups vegetable broth
• 16 ounce cheese tortellini (fresh or frozen)
• 1 cup heavy cream
• 1/2 cup shredded parmesan cheese (for garnish)

Instructions

1. 1

   Slice tomatoes in half and stir together with olive oil and cloves of garlic. Pour onto a roasting pan and sprinkle with salt and pepper. Roast in oven at 400°F for about 45 minutes.

2. 2

   Remove from oven and add contents of roasting pan into a dutch oven or large soup pot. Add in basil. Using an immersion blender, puree until smooth. If desired, you can puree in a blender (instead of using an immersion blender) and pour pureed contents into the soup pot.

3. 3

   Add oregano and vegetable broth and heat over low heat, covered. Simmer for about one hour, stirring occasionally.

4. 4

   Right before serving, add in cheese tortellini and allow to simmer for a couple of minutes. The tortellini will float on top when cooked (takes usually about 5 minutes or less).

5. 5

   When ready to serve, drizzle heavy cream into bowl and top with parmesan cheese! ENJOY!