'Cream' of Tomato Tortellini Soup
As much as I have feverishly resisted, there reaches a point in time when I have to finally give in. It is with a very heavy heart that I officially bid a fond farewell to the summer. It was absolutely wonderful while it lasted, but it is now time to embrace autumn in all of its crunchy-leaved, conker-laden, chunky-knit goodness. And with that, comes the first hot dish I have posted in a good couple of months. Gone are the ice-lollies and fresh salads, but I have been kind to us all and eased us in gently. It is not an extravagant soufflé or casserole, no….but an easy to make soup that is positively bursting with flavour. It is rather like a homemade (and much more tasty) Heinz cream of tomato soup, which my kids have at school and love. But that one has quite a high sugar content, so I wanted to challenge myself to make a healthier version that they would equally enjoy. And as much as I love it, soup never fills me up enough for lunch and I always have to make something else to go alongside it. But that problem stops now! I added some dreamy tortellini to the bowl and problem solved! A hearty and filling meal that is very quick and easy to make and is utterly delicious. It is a big giant hug in a bowl, which is what we could all do with what with solid rain on the horizon for the next two weeks! The soup freezes brilliantly, so this family-friendly meal is on hand for those days that I am just too darn tired to cook!
One portion provides 365 calories, 11g protein and 4g of fibre. But most interestingly it provides 151% and 57% of my daily Vitamin A and Vitamin C requirements respectively. As well as almost half of my recommended calcium intake. This makes the comfort food a great source of antioxidant vitamins and a fabulous immune booster to prepare us for the upcoming chill.
· 700g Cherry Tomatoes
· 300g Red Onion
· 4 Garlic Cloves
· 100g Tomato Puree
· 500ml Vegetable Stock
· 40g Butter (swap for a generous glug of good quality Extra Virgin Olive Oil)
· 2 tsp Sugar of your choice (I used Erythritol)
· 100ml Milk of your choice
· 1 tbsp Dried Herbs (I used ½ basil and ½ rosemary)
· Salt & fresh black pepper
· 250g Tortellini of your choice (I used Rana Aubergine Parmagiana)
· Fresh Basil leaves to garnish
· Dice the onions, mince the garlic and halve the cherry tomatoes.
· In a large wide bottomed saucepan, melt the butter over a medium heat and add the onions.
· Sauté until they are just starting to brown.
· Add the garlic and continue to sauté for another couple of minutes before adding the cherry tomatoes.
· Put the saucepan lid on so that they soften.
· Stir occasionally and continue to sauté the onions, garlic and tomatoes for another 5-10 minutes before adding the vegetable stock and tomato puree.
· Add the dried herbs and sugar and mix well.
· Simmer for 20 minutes to let the flavours infuse.
· Season with salt and fresh black pepper.
· Transfer to a high-speed blender or blend with a stick blender until smooth.
· In a separate saucepan, cook the tortellini in boiling water as per the instructions on the packet.
· Drain the tortellini and serve in a large soup bowl with some fresh chopped basil and grated parmesan on top.
TOP TIP: I like to add a drizzle of flavoured oil with the grated parmesan and fresh black pepper on top. I use either smoked olive oil, basil oil or rosemary oil.
Calories – 365
Protein – 11g
Fat – 18g
Carbohydrates – 42g
Fibre – 4g
Vitamin A – 151%
Vitamin C – 57%
Calcium – 48%