roasted pepper tortellini soup
Another fall soup for you this week! This recipe was yet another attempt at using up ingredients, mostly because my Instacart shopper accidentally gave me extra bell peppers. When life gives you peppers… throw them in the oven for forty-five minutes and give this recipe a try!
As I mentioned in my last post, I’m currently living in my first apartment by myself. I moved here in January after graduating a semester early and taking a job with a local organization in the city (I’m purposely not going to be too specific here just for some privacy). The job was… interesting to say the least. It was an unexpected position that came out of a project I worked on before graduating, and at the time, it felt like the perfect opportunity. I definitely took a risk by accepting the offer but I was excited for a change following a chaotic final semester of school (for more details on that, click here). So with the help of my family, I crammed all my belongings into a tiny 400-square-foot apartment in the dead of winter and embarked on a new chapter of my life.
Now I’m two and a half months away from the one-year mark of my move and working in a completely different job than what I expected. It feels like I’ve only just gotten used to my “new” home, and yet pretty soon I’ll be faced with the decision of where I want to go next.
I took a long break from creating for a little over a year, mostly because I was in a state of discovering myself as a person. In that time, I buzzed and dyed my hair multiple times, connected with new and old friends, and really invested time in learning what makes me happy.
It was a weird process, and I’m obviously still figuring that out today. But as I’m finally jumping back into cooking and writing, it’s reminded me of just how integral this passion is to me as a person. I’ve spent so much time talking about how I want to be a food writer when all I really need to do to make that happen is to literally write about food.
So I’m writing about food. And about myself. And I’m doing it without worrying about things being perfect. My new posts might seem different than what I’ve done in the past but that’s kind of the whole point. This time around, I want things to be authentic, and I want to create content and food that feels like me.
So back to the soup, I had absolutely no plan, aside from using up the peppers. Truthfully, a lot of my recipes will probably be in the same vein of using random ingredients and just hoping it turns out good. Sometimes I’m awful at planning meals and I also work 10-hour shifts, so every once in a while, I’m just going to throw roasted veggies in a food processor and call it soup.
Some tips for this recipe:
Flip the veggies over about halfway into the cooking time. This will help them cook more evenly and will ensure your soup gets that slightly sweet and smoky flavor.
When blending your veggies, adjust the timing to get different textures. I prefer a creamier soup for this recipe, so I used a high speed for about five minutes. If you’d like more textured base, you can use a lower speed for less time. All about the customization.
Also, you don’t necessarily need to use a food processor, a normal blender works perfectly fine. But if you’re lucky enough to have a hand-held immersion blender, that would be the best option!
For a dairy-free version, you can easily sub the heavy cream for a plant-based milk and use non-cheese tortellini. Personally, I like to use oat milk or almond milk. Just be sure to cook the soup a bit longer towards the end so that it thickens.
Make sure you don’t rinse your tortellini after draining them. You’ll want to keep the excess starch on them so that they get coated nicely in the soup.
Check out the video below for a step-by-step guide! More food videos coming soon!
Roasted Pepper & Tortellini Soup
Ingredients
Method
- Cut your vegetables and arrange on a baking sheet or roasting pan.
- Coat vegetables in oil, and season well with salt and pepper.
- Roast at 475℉ for 45 minutes. Be sure to flip halfway through to ensure even cooking.
- While vegetables are roasting, prep your tortellini according to package instructions. Drain and set aside. Do not rinse!
- Once vegetables are done cooking, remove from oven and add to your food processor or blender.
- Blend until you've reached your desired consistency. Blend longer for a creamier soup, and shorter for a chunkier texture.
- Add blended soup base to a pot on medium heat.
- Add broth or water and mix before adding in heavy cream.
- Season with parsley, paprika, cumin, and crushed red pepper flakes. Taste-test and adjust according to personal preference!
- Add cooked tortellini and stir well.
- Cover and simmer for 10 minutes or until your soup has thickened.
- Serve immediately and enjoy!
If you try out this recipe, leave a comment below and let me know how it turned out!
Thanks for stopping by Taste of Mindfulness! <3 Cam
