Over the weekend, our weather turned bitter cold. I know lots of places have already had snow but this weekend was our first really long stretch of super cold weather. It was brutal to spend any time outdoors so, after I was done prepping for our annual Christmas party, I made some delicious roasted red pepper soup to warm everyone in the house up just a bit.
This soup is super easy to make which makes it perfect for a busy, hectic day during the holiday season. The cheese tortellini makes it hearty enough for a full meal too. Just grab some crusty bread to go along with because you will want to sop up every bit of the soup in your bowl.
Ingredients for Roasted Red Pepper Soup:
4 cups roasted red peppers
1/2 onion, finely chopped
3 cloves garlic, minced
1 Tbsp olive oil
4 Tbsp tomato paste
2 tsp paprika
1 Tbsp Italian seasoning
3 cups vegetable or chicken broth
1 cup finely diced tomatoes with peppers and onions
1 cup cheese tortellini
Salt and pepper
Grated Parmesan (optional)
2 Tbsp Greek yogurt (optional)
Let’s Make It:
1. Heat olive oil over medium heat in a large pot. Add onion and cook for 2-3 minutes or until beginning to soften. Season with salt and pepper. Add garlic and cook for an additional 1 minute.
2. Stir in tomato paste, paprika and Italian seasoning. Cook for 1 minute or until fragrant.
3. Stir in broth, tomatoes and red peppers. Cook for 10 minutes or until heated through. Remove from heat and, using an immersion blender, carefully puree the soup until smooth.
4. Return pot to stove over medium-low heat and add tortellini and cook for an additional 7-10 minutes or until pasta is cooked. Season with salt and pepper. Serve topped with grated Parmesan and Greek yogurt if desired.
If you prefer to roast your own red peppers, it is really easy to do and they taste amazing in the soup. I wrote the recipe using jarred peppers to keep it fast and simple. Here is a great tutorial on how to roast red peppers at home if you prefer to try that way. For this soup, you would want 7 or 8 medium sized peppers.
I use fresh tortellini like Buitoni or similar. If you choose a frozen tortellini, just thaw it before adding to the soup or increase the overall cooking time after the pasta is added.
Essential Items for this Recipe:
Chef’s Knife // Cutting Board // Dutch Oven or Large Soup Pot // Immersion Blender
- 4 cups roasted red peppers
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 4 Tbsp tomato paste
- 2 tsp paprika
- 1 Tbsp Italian seasoning
- 3 cups vegetable or chicken broth
- 1 cup finely diced tomatoes with peppers and onions
- 1 cup cheese tortellini
- Salt and pepper
- Grated Parmesan (optional)
- 2 Tbsp Greek yogurt (optional)
- Heat olive oil over medium heat in a large pot. Add onion and cook for 2-3 minutes or until beginning to soften. Season with salt and pepper. Add garlic and cook for an additional 1 minute.
- Stir in tomato paste, paprika and Italian seasoning. Cook for 1 minute or until fragrant.
- Stir in broth, tomatoes and red peppers. Cook for 10 minutes or until heated through. Remove from heat and, using an immersion blender, carefully puree the soup until smooth.
- Return pot to stove over medium-low heat and add tortellini and cook for an additional 7-10 minutes or until pasta is cooked. Season with salt and pepper. Serve topped with grated Parmesan and Greek yogurt if desired.
