This roasted red pepper and tomato soup is quick to prepare and uses basic pantry ingredients. A no-brainer for busy weeknights.
Chop onion and garlic. I like using a mini chopper to get this done quickly.
Put onion and garlic in slow cooker and add drained red peppers and diced tomatoes.
Cook on low for 6 hours.
Puree until smooth.
Stir in one can coconut milk. Let sit until heated through.
If using tortellini, add 1/2 cup cooked tortellini to each bowl.
Fill bowls with soup and serve with a dollop of pesto on top and some crusty bread.