Description
A comforting and flavorful Roasted Red Pepper Ravioli Soup featuring roasted vegetables blended into a smooth base, simmered with stock and tender ravioli, finished with a creamy drizzle, fresh basil, and optional red pepper flakes for a touch of heat.
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: red pepper flakes, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Vegetables: Place the chopped leek, red peppers, tomatoes, onion, and whole garlic cloves onto a large baking tray.
- Season and Roast Vegetables: Drizzle olive oil generously over the vegetables, season with salt and pepper to taste, then toss well to combine. Roast in the oven for about 30 minutes, stirring halfway through, until the vegetables are slightly golden and tender.
- Blend Vegetables: Transfer the roasted vegetables to a blender and blend until smooth, or alternatively use an immersion blender directly in the roasting pan.
- Add Stock and Simmer: Pour the blended vegetables into a large pot, add the 4 cups of stock, and bring gently to a simmer over medium heat.
- Cook Ravioli: Add the ravioli to the simmering soup and cook according to the ravioli package instructions, until tender and cooked through.
- Finish and Serve: Ladle the soup into bowls, drizzle with optional cream, garnish with fresh basil leaves, and sprinkle red pepper flakes for added heat if desired. Serve immediately.
Notes
- For a richer soup, use cream or a dairy-free alternative for the drizzle.
- The soup can be made vegetarian by using vegetable stock and choosing cheese or vegetable-filled ravioli.
- Adjust seasoning carefully since the stock and ravioli might add saltiness.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- To make this soup spicier, add more red pepper flakes or a dash of cayenne pepper during cooking.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 10 mg
