Description
A comforting and flavorful roasted red pepper ravioli soup that combines the sweetness of roasted vegetables with tender ravioli in a creamy, aromatic broth. Perfect for a cozy meal, this soup is enhanced with fresh basil and a touch of cream, offering a delicious and wholesome dish suitable for family dinners or casual gatherings.
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 or chicken stock
- 8 oz ravioli (cheese or your choice)
- Optional: cream for drizzle
- Fresh basil, for garnish
- Optional: red pepper flakes, for garnish
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). 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.
- Season and roast: Drizzle the vegetables with olive oil, season generously with salt and pepper, and mix everything to ensure even coating. Roast the vegetables in the oven for about 30 minutes, stirring halfway through, until they are slightly golden and softened.
- Blend the roasted vegetables: Once roasted, transfer the vegetables to a blender and blend thoroughly until smooth, or use an immersion blender directly in the tray or pot for convenience.
- Add stock and simmer: Pour the blended vegetable mixture into a large pot, add 4 cups of stock, and bring the soup to a gentle simmer over medium heat.
- Cook the ravioli: Add the ravioli to the simmering soup and cook according to the package instructions, until the ravioli is tender and cooked through.
- Serve and garnish: Ladle the soup into bowls, drizzle with optional cream for added richness, and garnish with fresh basil and optional crushed red pepper flakes for a bit of heat.
Notes
- The soup base can be made vegan by using vegetable stock and omitting the cream or substituting with a plant-based alternative.
- Feel free to use store-bought roasted red peppers to save time if needed.
- Ravioli can be homemade or store-bought; cheese ravioli or spinach and ricotta work well in this recipe.
- Adjust seasoning after blending and adding stock as the roasting process intensifies flavors.
- For added protein, cooked chicken or Italian sausage can be added when simmering the soup.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 7g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
