I have a confession my friends. I never liked tomato soup! I never liked tomato soup until I made my own. I have a bad relationship with any soup that comes from a can. It just doesn't taste homemade to me. I guess I'm weird. This soup is a stick to your ribs meal in it self soup. Sweet roasted garlic combined with the tomatoes. it's so good. I posted this few years back but I decided it needed a little tweaking. So here is the redo.
Have a great weekend!
1 head Garlic (small)
2 teaspoons Olive Oil
1 package 9oz Fresh Cheese Tortellini
1 can 26oz Tomato Sauce
2 cups Half-and-half
½ cups Vegetable Stock
1 can 8oz Fire Roasted Tomatoes
½ cups Sun dried Tomatoes Not In Oil ,Chopped
1 teaspoon Dried Basil
½ teaspoons Dried Italian Seasoning
½ teaspoons Salt
¼ teaspoons Black Pepper
½ cups Freshly Grated Parmesan Cheese
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off the top of cloves, exposing cloves of garlic.
Place the garlic head in a baking pan. Drizzle a couple teaspoons of olive oil over the head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Set aside to cool.
Cook tortellini according to package directions, then drain it and set aside.
*Shared with Weekend Potluck, The Weekend Re-Treat,All My Bloggy Friends, Share Your Stuff Tuesday, Tuesday Talent Show, Tasty Tuesdays,