Curried Tomato Tortellini Soup

Directions

1. Heat a large pot or Dutch oven over medium-low heat and add the olive oil. Add in the shallots, garlic, salt, pepper, and basil. Stir to combine. Cook for 5 to 6 minutes, until the shallots soften. Stir in the curry paste, brown sugar and tomato paste. Cook for 5 more minutes, stirring often until the tomato and curry pastes are a deeper color. Stir in the stock and tomatoes, making sure to scrape the bottom of the pan. Stir in the coconut milk until combined. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes. Serve the soup immediately with fresh basil for garnish and the brown butter garlic toasts.
2. Preheat the broiler in your oven or preheat to 425 degrees F and place a rack in the upper quarter of your oven. Brush the bread slices with the garlic olive oil, rub the toast with the garlic clove and place bread on a baking sheet. Broil for 2 to 3 minutes (or bake for 10 to 12) until they are golden and crunchy. Remove and serve with the tomato soup.