Roasted Red Pepper Ravioli Soup
This Roasted Red Pepper Ravioli Soup is a delicious blend of red peppers, tomatoes, and ravioli in a savory stock.
Equipment
- oven
- blender
- Large pot
- baking tray
Ingredients
Vegetables
- 3 pieces red peppers
- 5-6 pieces tomatoes
- 1 piece leek chopped
- 1 piece onion chopped
- 4 cloves garlic minced
Additional Ingredients
- 4 cups stock
- 8 oz ravioli fresh or frozen
- olive oil to drizzle
- salt to taste
- pepper to taste
- cream optional, for drizzle
- basil for garnish
- red pepper flakes optional
Instructions
Cooking Instructions
- Preheat the oven to 400 degrees.
- On a large baking tray, add chopped leek, chopped red peppers, chopped tomatoes, chopped onion, and minced garlic.
- Drizzle with olive oil, season generously with salt and pepper, and mix to combine.
- Roast in the oven for about 30 minutes or until just slightly golden, stirring halfway through.
- Toss in a blender and blend well to combine, or use an immersion blender.
- Add in the stock and pour into a large pot and bring to a gentle simmer.
- Add in ravioli and cook until tender according to package instructions.
- Serve with a drizzle of cream on top, basil and optional crushed red pepper flakes.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to three days.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1000mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 40mgCalcium: 50mgIron: 2mg
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