Thursday, April 14, 2011

Hollie's Roasted Red Pepper Soup

Outstanding complete meal soup from Hollie. You can make this soup easily with prepared jars of already roasted red peppers, or for those so inclined - roast them yourself!

The nutrition facts are found at Calorie Count!

Roasted Red Pepper Soup


3 12-oz jars roasted red peppers (approximately 10 peppers, if roasting fresh peppers yourself)
1 white onion, chopped
14 oz can diced tomatoes
6 oz can tomato paste
28 oz chicken broth
16 oz fresh mushrooms, sliced
1 9 oz package fresh cheese tortellini
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 tbs cornstarch (optional if a thicker soup is desired)


Puree red peppers with juice in blender or food processor until smooth.

In a large sauce pan, saute onion until tender. Add red pepper puree, broth, tomato paste, diced tomatoes, and mushrooms. Season with basil, oregano, garlic powder, salt and pepper.

Bring to a boil. If you like a thick soup, dissolve 1 tablespoon of cornstarch in 1/4 cup cold water, stir in to soup and allow to return to a boil.

Add tortellini to boiling soup and cook 8-10 minutes, until pasta is al dente.

This soup has a surprising kick to it from the red peppers. Great for serving with crusty sourdough bread and a glass of a sweet white wine (Moscato, Pinot Grigio).

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