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
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
- 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
