Curried Tomato Tortellini Soup with Brown Butter Garlic Toast.

Curried tomato tortellini soup coming right up!

I love a little bit of alliteration for dinner, after all. 

Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one.

But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, okay, I guess you COULD. But it would be… grilled cheese against pasta and I just don’t know. 

This is a soup you make to toss cheese tortellini in. And then go.to.town. With some dips of brown butter garlic bread.

Is there too much going on right here? Nooooo.

You are going to love it. 

p.s. The toasted garlic tomato bisque in The Pretty Dish is also an incredible tomato soup. I’ve gone from never eating tomato soup in a can to making multiple versions of it and have a hard time deciding which one I want! 

In case you’re new here, we never ate tomato soup (not even with grilled cheese!) when I was growing up because my mom has a mental block against it. That mental block came from HER mom using a can of campbell’s tomato soup as … (I don’t even want to tell you this)… spaghetti sauce.

Yes. Mother Lovett used to dump a can of tomato soup on top of spaghetti and call it italian night when my mom wa a kid. 

Now I’m sure you understand when I say I really have zero italian blood in me. 

That’s crazy!!

Anyhoo, my mom was so scarred that we never ate it (not even once) when I was growing up. But for what it’s worth, I have always demanded that I dip my grilled cheese in ketchup.

And I’m not a ketchup person. 

The soup is actually simple but just has so much flavor. Red curry paste, tomato paste, coconut milk (!!!) – lots of things I love that create this delicious, silky taste bomb in your mouth. 

And thanks to the tortellini, it’s ridiculously filling. 

I also just realized that there is no cheese or milk in this soup, so my dairy free friends – rejoice! 

Hello dinner tonight.

Curried Tomato Tortellini Soup

Curried Tomato Tortellini Soup

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

• 2 tablespoons unsalted butter
• 2 shallots, (diced)
• 3 garlic cloves, (minced)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon dried basil
• 2 tablespoons red curry paste
• 1 1/2 tablespoons brown sugar
• 1 tablespoon tomato paste
• 4 cups chicken stock or veggie stock
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can coconut milk (full fat or light is fine)
• 2 cups uncooked cheese tortellini
• fresh basil for topping

brown butter garlic toasts

• 3 tablespoons unsalted butter
• 1 garlic clove
• 4 slices sourdough bread
• pinch of salt

1. Heat a large pot over medium-low heat and add the butter. Add in the shallots, garlic, salt, pepper, and basil. Stir to combine. Cook for 5 to 6 minutes, until the shallots soften.
2. Stir in the curry paste, brown sugar and tomato paste. Cook for 5 more minutes, stirring often, until the tomato and curry pastes are a deeper color.
3. Stir in the stock and tomatoes, making sure to scrap the bottom of the bowl. Stir in the coconut milk until combined. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes.
4. Serve the soup immediately with fresh basil for garnish and the brown butter garlic toasts.

brown butter garlic toasts

1. Heat a skillet over medium heat and add the butter. Cook, whisking constantly, until it bubbles and brown bits appear in the bottom of the pan. The minute the brown bits appear, remove the pan from the heat and stir in the garlic.
2. Preheat the broiler in your oven (if you don’t like the broiler, preheat to 425 degrees F) and place a rack in the upper quarter of your oven. I don’t like to place it directly beneath the broiler – I do it about 1 or 2 racks down to prevent that major burning. This also helps since we’re using garlic and brown butter – we don’t want either to burn more!
3. Brush the bread slices with the garlic brown butter and place them on a baking sheet. Broil for 2 to 3 minutes (or bake for 10 to 12) until they are golden and crunchy. Remove and serve with the tomato soup.

Can totally taste it.

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.

from How Sweet Eats https://www.howsweeteats.com/2020/02/tomato-tortellini-soup/
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