If you’re searching for a cozy, flavorful meal that feels both indulgent and nourishing, you’re in for a treat with this Roasted Red Pepper Ravioli Soup Recipe. It’s one of those dishes that instantly warms you up and fills your kitchen with incredible aromas, making it perfect for any day you want a little comfort in a bowl. Trust me, once you try it, you’ll find yourself craving it again and again.
Why You’ll Love This Recipe
- Rich Roasted Flavors: Roasting the peppers and tomatoes brings a deep, smoky sweetness that makes the soup unforgettable.
- Easy One-Pot Meal: Once the veggies are blended and simmering, just add ravioli – dinner’s practically done!
- Comfort in a Bowl: Creamy, hearty, and just the right hint of spice, this soup is like a warm hug on chilly days.
- Totally Customizable: You can swap ravioli fillings or tweak spices to suit your mood without losing the magic.
Ingredients You’ll Need
Each ingredient plays a starring role in balancing richness, sweetness, and savoriness in this Roasted Red Pepper Ravioli Soup Recipe. When shopping, look for the ripest red peppers and tomatoes – they make all the difference.
- Red peppers: Fresh is best here; roasting develops their sweetness and gives a luscious depth.
- Tomatoes: Ripe, juicy tomatoes add brightness that cuts through the creaminess.
- Leek: Adds subtle oniony flavor without overpowering the other veggies.
- Onion: A classic base to build savory notes into the soup.
- Garlic: Four cloves bring a gentle bite and aromatic warmth.
- Olive oil: To coat the veggies before roasting – helps caramelization and flavor.
- Salt and pepper: Essential for seasoning and bringing all the flavors alive.
- Stock: Vegetable or chicken stock works well; it’s the backbone of the soup’s body.
- Ravioli: I use cheese-filled ravioli, but feel free to swap it for your favorite filling.
- Optional cream: A drizzle at the end adds silkiness that’s hard to resist.
- Basil: Fresh basil leaves add a fresh brightness as a finishing touch.
- Optional red pepper flakes: For when you want to kick it up a bit with some heat.
Variations
I love that this Roasted Red Pepper Ravioli Soup Recipe is so easy to customize. Over time, I’ve played around with adding different herbs or switching up the ravioli, and it always turns out delicious. Feel free to make it your own!
- Use spinach or mushroom ravioli: I’ve swapped in mushroom-filled ravioli for a more earthy taste that my family adores.
- Add cream or leave it out: Sometimes I keep it lighter by skipping the cream, other times I swirl it on for extra indulgence.
- Spice it up with red pepper flakes: When I want a little heat, a pinch or two of red pepper flakes really wakes the soup up.
- Make it vegan: Use vegetable stock and vegan ravioli – just as tasty and comforting!
How to Make Roasted Red Pepper Ravioli Soup Recipe
Step 1: Roast Your Veggies to Perfection
Preheat your oven to 400°F. Chop one leek, three red peppers, five or six tomatoes, one onion, and smash four garlic cloves. Toss everything on a large baking tray, drizzle generously with olive oil, and season with salt and pepper. Give it a good mix so everything gets coated. Roast for about 30 minutes until the veggies are just starting to turn golden – don’t forget to stir halfway through so they cook evenly. This roasting step is what gives the soup its amazing flavor depth, so don’t rush it!
Step 2: Blend and Simmer
Once roasted, toss the veggies into your blender (or use an immersion blender straight in the tray if you have one). Blend until smooth – this is where the soup truly comes alive with vibrant color and flavor. Pour the blended veggies into a large pot, add four cups of your chosen stock, and bring to a gentle simmer on medium heat. Let it cook for 5-10 minutes so the flavors marry beautifully.
Step 3: Add the Ravioli and Finish
Drop in about 8 ounces of ravioli and cook according to the package instructions – usually around 3-5 minutes until tender. This step is so satisfying because the ravioli soaks up the rich, smoky broth and makes the soup super filling. Serve with a drizzle of cream, a scattering of fresh basil, and red pepper flakes if you like a little heat. Simple touches that really elevate the final dish!
Pro Tips for Making Roasted Red Pepper Ravioli Soup Recipe
- Don’t Skip Roasting: I used to blend raw peppers, but roasting unlocks richer flavor and sweetness that’s keystone to this recipe.
- Choose Quality Ravioli: Fresh or frozen ravioli work, but fresh offers a delicate, tender texture that my family loves.
- Adjust Creaminess Last: Keep cream optional so everyone can tailor their bowl; some days I even skip it for a lighter meal.
- Season Throughout: Taste and season before and after blending, plus after adding stock—this layered seasoning avoids blandness.
How to Serve Roasted Red Pepper Ravioli Soup Recipe
Garnishes
I love topping this soup with fresh basil leaves for a pop of color and a burst of herbal freshness. A drizzle of cream not only adds silkiness but also visually elevates the dish. If you like a little zing, throw on some crushed red pepper flakes – they bring a subtle heat that pairs perfectly with the sweet roasted peppers.
Side Dishes
To round out the meal, I often serve crusty garlic bread or a warm focaccia. The dipping options are great for soaking up the flavorful broth. A simple mixed green salad with balsamic vinaigrette adds a crisp, refreshing contrast to the rich soup.
Creative Ways to Present
For special occasions, I like to ladle the soup into pretty bowls, swirl cream in intricate patterns, and sprinkle with finely chopped basil or microgreens. Serving it alongside a small cheese board with olives and nuts creates a cozy Italian-inspired vibe that guests love.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge for up to 3 days. The soup tastes even better the next day as the flavors deepen. Just be sure to store ravioli separately if you made a big batch, so it doesn’t get mushy.
Freezing
I don’t typically freeze this soup with ravioli because the pasta texture can suffer, but if you want to freeze, blend and store the soup base separately. When thawed, just cook fresh ravioli and combine before serving for the best results.
Reheating
Gently reheat the soup in a pot over low to medium heat to avoid scorching, stirring occasionally. If it’s thickened too much, add a splash of stock or water to loosen it up. Add ravioli just before serving for the freshest texture.
FAQs
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Can I use jarred roasted red peppers instead of fresh?
Yes, you can substitute jarred roasted red peppers if you’re short on time. Just reduce the amount of fresh red peppers and blend the jarred peppers with your roasted tomatoes and other veggies for a quicker prep. The flavor will still be delicious, though fresh roasting adds a more layered depth.
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What kind of ravioli is best for the soup?
I recommend cheese-filled ravioli for creaminess and comfort, but mushroom, spinach, or butternut squash ravioli all work beautifully. Just make sure to cook them according to package directions to avoid overcooking.
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Can I make this soup vegan?
Absolutely! Use vegetable stock and choose vegan or plant-based ravioli to keep it completely plant-friendly. Skip the cream drizzle or use a dairy-free alternative like coconut cream or almond cream for richness.
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How do I store leftovers without the ravioli getting soggy?
Store the soup and ravioli separately in airtight containers. Reheat the soup, then add freshly cooked ravioli just before serving to maintain the best texture and avoid sogginess.
Final Thoughts
This Roasted Red Pepper Ravioli Soup Recipe has become a favorite in my kitchen because it’s just so easy to pull together and yet impressively delicious. The combination of smoky roasted veggies with tender ravioli feels like a hug in a bowl – perfect whether you’re cooking for family or craving some solo comfort food. I’m excited for you to try it and make it your own, and I bet it’ll become one of your go-to recipes just like it did for me!
Print
Roasted Red Pepper Ravioli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Simmering (Stovetop)
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and flavorful roasted red pepper ravioli soup made by roasting fresh vegetables and blending them into a smooth base, then simmering with savory ravioli. This soup is perfect for a cozy meal, garnished with cream, fresh basil, and a hint of crushed red pepper flakes for a gentle kick.
Ingredients
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
- Optional cream, for drizzling
- Fresh basil leaves, for garnish
- Optional crushed red pepper flakes, for garnish
Instructions
- Preheat Oven: Preheat the 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, then season with salt and black pepper. Toss everything well to evenly coat the vegetables.
- Roast Vegetables: Roast the vegetables in the preheated oven for about 30 minutes until they become slightly golden. Stir the vegetables halfway through roasting for even cooking.
- Blend Vegetables: Once roasted, transfer the vegetables to a blender or use an immersion blender to blend them until smooth and well combined, creating a vibrant, creamy base.
- Simmer Soup Base: Pour the blended vegetable mixture into a large pot and add 4 cups of stock. Bring the mixture to a gentle simmer over medium heat.
- Cook Ravioli: Add the ravioli to the simmering soup and cook according to the package instructions, usually until the ravioli float and are tender, about 3-5 minutes.
- Serve: Ladle the soup into bowls, then finish with a drizzle of cream, fresh basil leaves, and optional crushed red pepper flakes for a touch of heat and garnish.
Notes
- You can use store-bought roasted red peppers if short on time, but fresh roasting adds the best flavor.
- For a vegan option, use plant-based stock and omit the cream or use a dairy-free alternative.
- The soup can be made ahead, just add the ravioli right before serving to prevent them from overcooking.
- Adjust seasoning to taste before serving; additional herbs like thyme or oregano could enhance the flavor.
- Choose your favorite ravioli filling, such as cheese, spinach, or mushroom, to customize the soup.
Nutrition
- Serving Size: 1 bowl (about 375 ml)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg
