This richly flavoured soup features roasted red peppers and feta, but that’s certainly not all! Spiced with garlic, cumin, coriander and cayenne pepper, this is great served as a amuse bouche or starter.

Roasted Red Pepper Soup Recipe

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Ingredients

  • 2 (16 ounce) jars roasted red peppers
  • 2 (14.5 ounce) cans chicken broth
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 (9 ounce) packages fresh cheese tortellini, uncooked

Directions

Place roasted red peppers in a blender or food processor, and blend until smooth.

In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.