Description
A creamy and comforting roasted red pepper soup with tender ravioli cooked right in, blending roasted veggies with broth for rich flavor.
Ingredients
- 3 red bell peppers, chopped
- 5–6 tomatoes, chopped
- 1 leek, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2–3 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 4 cups vegetable or chicken stock
- 8 oz (about 225g) ravioli of choice
- Optional: 2–4 tbsp cream for serving
- Fresh basil, for garnish
- Optional crushed red pepper flakes for spice
Instructions
- Preheat the oven to 400°F (200°C).
- On a large baking tray, add chopped red peppers, tomatoes, leek, onion, and garlic.
- Drizzle with olive oil and season generously with salt and pepper; toss to coat evenly.
- Roast in the oven about 30 minutes until vegetables are slightly golden, stirring once halfway through.
- Transfer roasted vegetables to a blender and blend until smooth, or use an immersion blender in a large pot.
- Add stock to the blended veggies in a large pot and bring to a gentle simmer.
- Stir in the ravioli and cook according to package instructions until tender.
- Ladle soup into bowls and top with a drizzle of cream (optional), fresh basil, and red pepper flakes if desired.
Notes
- Use any type of ravioli you like — cheese or vegetable-filled work well.
- For a dairy‑free version, omit the cream or use a plant‑based alternative.
- Store soup and ravioli separately if keeping leftovers to prevent the pasta from getting mushy.
- Add Parmesan or other grated cheese on top for extra flavor.
- For extra heat, stir in red pepper flakes when roasting the vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 250‑350 kcal
- Sugar: Approx. 8‑12g
- Sodium: Varies by stock used
- Fat: Approx. 8‑15g
- Saturated Fat: Approx. 3‑6g
- Unsaturated Fat: Approx. 5‑9g
- Trans Fat: 0g
- Carbohydrates: Approx. 30‑40g
- Fiber: Approx. 4‑6g
- Protein: Approx. 8‑12g
- Cholesterol: Depends on ravioli/cream
