Roasted Tomato and Capsicum Soup with Spinach Tortellini (v)

Use up the last of your summer tomatoes in this rich and zesty soup that gets served up with your favourite stuffed pasta.

1 kilogram medium/large tomatoes

2 red capsicums, quartered, seeds removed

1 red onion, sliced 8 skin-on whole cloves garlic ¼ cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1½ teaspoons smoked paprika

sea salt and ground pepper 2 teaspoons caster sugar 4 cups vegetable stock

TO SERVE

350 grams purchased tortellini, (we used Ricotta and Spinach) parmesan

Preheat the oven to 190°C fan bake.

Using a small sharp knife, remove the core end of the tomatoes then cut in half. Place on a large lipped tray along with the capsicums, onion and garlic. Combine the oil, vinegar and smoked paprika together, tip onto the vegetables and toss everything together. Season with salt and pepper, turn the tomatoes cut side down and roast for about 50 minutes or until the skins are blistered and dark. When cool enough to handle, pull the skins off the tomatoes and capsicums and discard.

Squeeze the roasted garlic from their skins into a large pot.

Tip the contents of the tray into the pot and add the sugar and stock. Bring to the boil and simmer for 10 minutes. Using a stick blender, blitz until smooth.

TO SERVE: Bring a large pot of salted water to the boil, add the pasta and cook according to the packet instructions.

Ladle the soup into bowls and top with the tortellini. Add Herby drizzle and parmesan. SERVES 4