Tomato soup with tortellini topping

Step 1/7

• 2 carrots
• 1 onion
• 2 garlic cloves

Prepare the vegetables. Peal the carrots and cut them in chunks. Dice the onions and garlic.

Step 2/7

• 500 ml vegetable broth
• butter (for frying)
• 1 tsp sugar

Prepare the broth. Then melt some butter in a pot and fry the onions, garlic and carrots on a medium heat for about 5-8 min. Then sprinkle in some sugar and caramelise for 1-2 min

Step 3/7

• 400 g tin tomatoes
• 2 tbsp tomato purée
• dried Italian herbs like oregano and basil

Add the tomato purée and fry on a high heat for another minute. Stir in the tin tomatoes and Italian herbs and simmer for 10 min

Step 4/7

Add now about 400 ml of the broth and simmer for another 10 min.

Step 5/7

• 100 ml cream
• paprika, salt and pepper
• If you like a bit of chili powder

Take it of the heat and blend until it’s smooth. If the texture is too thick for you, you can add the rest of the broth. Then pour in the cream and season the soup

Step 6/7

• 250 g tortellinis

Boil the tortellinis how it says on the packet. Then put them in the bowls and pour in the soup. If you like you can sprinkle some fresh parsley or basil over the soup.