Description
This comforting Roasted Red Pepper Ravioli Soup combines the smoky sweetness of roasted red peppers and tomatoes with tender ravioli, all simmered in a flavorful vegetable stock. Finished with a drizzle of cream, fresh basil, and a hint of heat from optional red pepper flakes, this soup is a hearty and delicious meal perfect for any occasion.
Ingredients
Scale
Vegetables
- 3 red peppers, chopped
- 5-6 tomatoes, chopped
- 1 leek, chopped
- 1 onion, chopped
- 4 cloves garlic
Other Ingredients
- Olive oil, for drizzling
- Salt, to taste
- Black pepper, to taste
- 4 cups vegetable stock
- 8 oz ravioli
- Optional: Cream for drizzle
- Fresh basil leaves, for garnish
- Optional: Red pepper flakes, crushed
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare it for roasting the vegetables.
- Prepare the vegetables for roasting: On a large baking tray, combine 1 chopped leek, 3 chopped red peppers, 5-6 chopped tomatoes, 1 chopped onion, and 4 cloves of garlic. Drizzle generously with olive oil and season with salt and pepper. Toss everything together to coat the vegetables evenly.
- Roast the vegetables: Place the baking tray in the preheated oven and roast for about 30 minutes or until the vegetables are slightly golden and caramelized. Stir halfway through to ensure even roasting.
- Blend the roasted vegetables: Transfer the roasted vegetables to a blender and blend until smooth. Alternatively, use an immersion blender directly in the baking tray or a pot to puree the mixture until well combined.
- Add stock and simmer: Pour the blended vegetable mixture into a large pot. Add 4 cups of vegetable stock and gently bring to a simmer over medium heat.
- Cook the ravioli: Add 8 oz of ravioli to the simmering soup. Cook the ravioli according to the package instructions, usually until tender and cooked through, which typically takes a few minutes.
- Serve: Ladle the soup into bowls. Drizzle with cream, garnish with fresh basil leaves, and sprinkle with optional crushed red pepper flakes for a bit of heat, if desired. Serve immediately and enjoy.
Notes
- You can use store-bought or homemade ravioli with your preferred filling.
- For a richer soup, swirl in additional cream or a dollop of mascarpone before serving.
- Adjust the thickness of the soup by adding more or less vegetable stock during blending.
- Use fresh basil for garnish to add a bright herbal note to the soup.
- If you prefer a vegan version, omit the cream drizzle or use a plant-based cream alternative.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg
