Tortellini in Roasted Tomato Broth

THE COMBINATION OF roasted tomatoes and vegetable broth provides a rich, flavorful base for this very simple soup. If you are using a commercial vegetable broth, taste and make sure you like its flavor before adding it to the tomatoes. Some commercial brands have very strong—even unpleasant—flavors. They can ruin your soup.

SERVES: 4 TO 6

INGREDIENTS:

• Pound of ripe plum tomatoes, halved and cored
• 6 large garlic cloves, peeled but left whole
• 4 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 fennel bulb, cut into matchsticks, stalks discarded, and a few feathery leaves chopped for garnish
• 1 pound fresh or frozen tortellini
• 4 cups high-quality neutral-tasting chicken or vegetable broth

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting pan or half sheet pan and a 9 × 13-inch baking dish.
2. Arrange the tomatoes cut side up in a shallow (preferably single) layer in the pan.
   • Sprinkle the garlic over the tomatoes.
   • Drizzle 3 tablespoons of the oil over the tomatoes and sprinkle generously with salt and pepper.
3. In the baking dish, toss the fennel with the remaining 1 tablespoon oil and arrange in a single layer.
4. Place the pan and baking dish side by side in the oven.
   • If they do not fit side by side, place the tomatoes on the lower rack.
   • Roast the fennel for 10 to 15 minutes until tender and lightly browned. Remove from the oven and set aside.
   • Roast the tomatoes for 1 to 1¼ hours until they are completely soft and have given up a lot of juice, stirring every 15 minutes. Let cool slightly.
5. Meanwhile, cook the tortellini in a large pot of salted boiling water until al dente. Drain.
6. Pass the tomatoes and garlic through a food mill to remove the tomato seeds and skins and puree the garlic.
   • Transfer to a large saucepan and add the broth.
   • Bring to a simmer over medium heat.
   • Add the tortellini and fennel and simmer for 5 minutes to heat through.
   • Season with salt and pepper to taste.
7. Serve hot, garnished with the chopped fennel leaves.

ADDITIONAL INFORMATION:

• A good soup depends on a good broth.
• Most commercial vegetable broths taste unpleasantly vegetal.
• Westbrae’s Un-Chicken Broth is a canned vegetable broth recommended for cooking purposes.