Description
This vibrant Roasted Red Pepper Ravioli Soup combines the smoky sweetness of oven-roasted red peppers and tomatoes with tender ravioli in a comforting broth. Infused with garlic, leek, and aromatic herbs, this soup is finished with a creamy drizzle and fresh basil, perfect for a cozy 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 leaves, for garnish
- Optional: red pepper flakes, for garnish
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). 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 pepper. Toss everything together to coat evenly.
- Roast the Vegetables: Place the tray in the oven and roast for about 30 minutes, stirring halfway through, until the vegetables are soft and starting to caramelize or turn slightly golden.
- Blend the Roasted Vegetables: Transfer the roasted vegetables to a blender and blend until smooth, or use an immersion blender directly in the tray or pot to puree the mixture thoroughly.
- Simmer Soup Base: Pour the blended vegetable mixture into a large pot. Add the stock and bring the mixture to a gentle simmer over medium heat, allowing flavors to meld for a few minutes.
- Cook the Ravioli: Add the ravioli to the simmering soup and cook according to the package instructions, usually about 3-5 minutes, until the ravioli are tender and cooked through.
- Serve: Ladle the soup into bowls, optionally drizzle with cream, and garnish with fresh basil and a sprinkle of red pepper flakes if desired for a touch of heat.
Notes
- Use fresh or frozen ravioli depending on availability; cooking times may vary slightly.
- You can substitute vegetable stock for chicken stock to make the soup vegetarian.
- For a richer texture, add cream directly into the soup instead of just as a drizzle.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
- Adjust seasoning after blending to taste, as roasting can sweeten the vegetables.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
