CREAMY ROASTED RED PEPPER & TORTELLINI SOUP
Serves 625 mins prep60 mins cook
Fingers crossed that we’re to the end of soup season over here 🤞🏼but here’s one last soup recipe before we’re out of the season where I’m mad because I’m so cold and into the season where I’m mad because I’m so hot.
0 servings
What you need
Instructions
1. You can either already buy pre-roasted red peppers or you can roast your own! Do this by cutting the peppers in half and removing the stems and seeds. Preheat your oven to 450, roast them face down for 15-20 minutes until skin is charred. Once done roasting, place into a plastic bag and seal to help them steam so that removing the skin is easier. Once cooled, remove the charred skin and throw into a blender to create a puree. Set aside. 2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes. Add the carrots, celery, mushrooms, thyme, garlic, oregano, cumin, paprika, basil, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the apple cider vinegar or wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender. 3. Remove from heat about 10-20 minutes before serving. Stir in the kale, coconut cream, parmesan, and the tortellini. 4. Make your arrowroot our flour slurry (to thicken the soup) by combining 2.5 tbsp arrowroot & 2.5 tbsp of cold water. Whisk together and then slowly pour into the soup. Stir in and let sit, it will thicken as it cools. 5. Serve & enjoy. Top with more cheese if you’re feelin’ frisky.View original recipe