Description
A comforting and flavorful Roasted Red Pepper Ravioli Soup featuring roasted vegetables blended into a rich base, simmered with tender ravioli, and garnished with cream, fresh basil, and optional red pepper flakes for a delightful meal.
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 drizzle
- Fresh basil, for garnish
- Optional: red pepper flakes, crushed, 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 1 chopped leek, 3 chopped red peppers, 5-6 chopped tomatoes, 1 chopped onion, and 4 garlic cloves. Drizzle generously with olive oil, season with salt and black pepper, and mix well to coat all the vegetables evenly.
- Roast Vegetables: Roast the seasoned vegetables in the oven for about 30 minutes or until they are just slightly golden, stirring halfway through the roasting time for even cooking.
- Blend Vegetables: Transfer the roasted vegetables to a blender and blend until smooth, or use an immersion blender directly in the tray to puree the mixture thoroughly.
- Simmer Soup Base: 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 Ravioli: Add 8 oz of ravioli to the simmering soup and cook according to the package instructions, typically until the ravioli are tender and cooked through.
- Serve: Ladle the soup into bowls. Drizzle with optional cream, sprinkle fresh basil leaves, and add crushed red pepper flakes if desired for a spicy kick.
Notes
- You can use either vegetable or chicken stock depending on your preference.
- For a vegan version, omit the cream or use a plant-based cream alternative.
- Use fresh basil for the best flavor, but dried basil can be substituted if fresh is unavailable.
- Adjust the amount of red pepper flakes to suit your spice tolerance.
- Ensure ravioli is cooked just until tender to avoid them becoming mushy in the soup.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 10 mg
