Description
This Roasted Red Pepper Ravioli Soup is a vibrant, comforting dish featuring roasted red peppers, tomatoes, and aromatic vegetables blended into a smooth, flavorful base. The soup is enriched with savory stock and tender ravioli, finished with a touch of cream and fresh basil for an elegant finish. Perfect as a nourishing meal for any season.
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 preferred filling)
- Optional: cream for drizzle
- Fresh basil leaves, for garnish
- Optional: red pepper flakes, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: On a large baking tray, combine the chopped leek, red peppers, tomatoes, onion, and whole garlic cloves. Drizzle generously with olive oil and season with salt and black pepper. Toss to ensure everything is evenly coated.
- Roast Vegetables: Place the tray in the oven and roast for about 30 minutes until the vegetables are tender and slightly golden. Stir the mixture halfway through the roasting time to promote even cooking.
- Blend Soup Base: Transfer the roasted vegetables and garlic to a blender and blend until smooth. If preferred, use an immersion blender directly in the tray or a pot to puree the mixture smoothly.
- Add Stock and Simmer: Pour the blended vegetable mixture into a large pot, add 4 cups of stock, and bring it to a gentle simmer on medium-low heat to meld flavors, stirring occasionally.
- Cook Ravioli: Add the ravioli to the simmering soup and cook according to package instructions, usually 3-5 minutes, until the ravioli are tender and cooked through.
- Serve: Ladle the soup into bowls, and finish with a drizzle of cream, fresh basil leaves, and optional crushed red pepper flakes for a touch of heat. Serve immediately to enjoy the soup warm.
Notes
- Use either vegetable or chicken stock based on your preference or dietary needs.
- For a vegan version, omit the cream and use vegan ravioli.
- If you prefer a chunkier texture, pulse the blender less or leave some vegetable pieces.
- Roasting the vegetables enhances the sweetness and depth of flavor in the soup.
- Red pepper flakes can be adjusted based on your spice tolerance.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310
- Sugar: 7g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg
