Roasted Red Pepper & Tomato Soup

This soup is warm and comforting, especially when you add cheese tortellini to it! Mmmmm.

4-6 red peppers
1-2 pints grape or cherry tomatoes
1 onion
6-8 garlic cloves
2 tablespoons olive oil
salt & pepper
1 can diced tomatoes (796 ml / 28 fl oz)
1 cup vegetable stalk
water
1/4 teaspoon crushed red pepper flakes (optional)
1 cup cheese tortellini, cooked

- Remove seeds from red peppers. Chop peppers, tomatoes, onion and garlic.
- Place on baking sheet and drizzle olive oil over all to coat. Season generously with salt and pepper.
- Bake @ 350° for 30-45 minutes, until veggies are cooked and skins soft.

- Place roasted vegetables in large soup pot. Add canned tomatoes, vegetable stalk and water to fill pot.
- Bring to a boil, then turn down to simmer.
- Blend with hand blender until smooth.
- Add crushed red pepper flakes (if you like some heat) and continue to simmer.
- Add cheese tortellini 5 minutes prior to serving.