Did you know that cooked tomatoes are a good source of lycopene, a powerful antioxidant? It’s known for its potential to protect against cancer (specifically prostate cancer), improve heart health, and enhance skin and eye health. This recipe, compliments of Rediscover Dairy, uses tortellini pasta but you can swap it for whole-grain orzo.

Ingredients

• Olive oil & salted butter
• 1 medium Onion – chopped
• 4 Cloves of garlic – minced
• 3 Stalks of celery + leaves – chopped
• 1 can Whole peeled tomatoes
• 500 g Punnet fresh cherry tomatoes – cut in half
• 1.5 cups Chicken broth or vegetable stock
• 2 tbsp Sugar
• Salt and pepper
• 1 Spring fresh thyme or 1 teaspoon of dried thyme
• ¾ cup double-cream yoghurt
• 250 g Spinach & Ricotta Tortellini
• Fresh basil
• 1/4 cup Fresh cream for granish

Method

1. In a large pot, over medium heat, add a couple of tablespoons of olive oil and a knob of salted butter. Add the onion, celery (with leaves), and garlic. Sauté for about 5 minutes until soft.
2. Add the can of whole peeled tomatoes, halved cherry tomatoes and brown sugar. Give it a good stir.
3. Add the chicken broth and bring to a gentle boil. Add fresh thyme, and let it simmer partially covered for ±20 minutes.
4. In a blender (or you can use a stick blender), blend the soup until smooth.
5. Return the blended soup to the pot, stir in the cream, and season with salt and pepper to taste.
6. Add the tortellini and cook until they float to the top.
7. Fill up your soup bowls and garnish with fresh basil, a drizzle of cream, and freshly ground black pepper.