Description
This Roasted Red Pepper Ravioli Soup combines the smoky sweetness of oven-roasted red peppers, tomatoes, and garlic with tender, cheesy ravioli swimming in a flavorful vegetable broth. Finished with a drizzle of cream, fresh basil, and optional red pepper flakes, this comforting and vibrant soup is perfect for an easy weeknight dinner or 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 drizzling
- Fresh basil leaves, for garnish
- Optional: crushed red pepper flakes
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Chop the leek, red peppers, tomatoes, and onion into similar-sized pieces to ensure even roasting. Leave the garlic cloves whole but peeled.
- Roast Vegetables: Arrange the chopped leek, red peppers, tomatoes, onion, and garlic cloves on a large baking tray. Drizzle generously with olive oil and season with salt and black pepper. Toss everything together to coat evenly. Place the tray in the oven and roast for about 30 minutes, stirring halfway through, until the vegetables are slightly golden and softened.
- Blend the Soup Base: Once roasted, transfer the vegetables to a blender and blend until smooth, or use an immersion blender directly in the tray or pot. This will create a vibrant, silky base for the soup.
- Simmer with Stock: Pour the blended vegetable mixture into a large pot. Add in 4 cups of stock and heat over medium heat, bringing it to a gentle simmer.
- Cook Ravioli: Add the 8 oz of ravioli to the simmering soup. Cook according to the ravioli package instructions, usually about 3-5 minutes, until the ravioli are tender and heated through.
- Serve and Garnish: Ladle the soup into bowls. Drizzle with optional cream for extra richness, sprinkle fresh basil leaves on top, and add crushed red pepper flakes if you like a little heat. Serve immediately and enjoy!
Notes
- You can use store-bought ravioli with your preferred filling – cheese, spinach, or meat all work well.
- For a vegan version, use vegan ravioli and substitute cream with coconut cream or omit it entirely.
- Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the soup.
- Feel free to use homemade vegetable or chicken stock for a fresher taste.
- If you prefer a chunkier texture, pulse the blender less or blend only half the vegetables.
- This soup stores well in the refrigerator for up to 3 days but is best enjoyed fresh with ravioli.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 20 mg
