Description
A comforting and flavorful Roasted Red Pepper Ravioli Soup blending the sweetness of roasted red peppers and tomatoes with tender ravioli, finished with a touch of cream and fresh basil for a deliciously warming meal.
Ingredients
Scale
Vegetables
- 3 red peppers, chopped
- 5–6 tomatoes, chopped
- 1 leek, chopped
- 1 onion, chopped
- 4 cloves garlic
Liquids & Oils
- Olive oil, for drizzling
- 4 cups vegetable or chicken stock
- Optional cream for drizzle (about 2 tablespoons)
Other Ingredients
- Salt, to taste
- Black pepper, to taste
- 8 oz ravioli (preferably cheese or meat-filled)
- Fresh basil leaves, for garnish
- Optional red pepper flakes, for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to ensure it’s ready for roasting the vegetables.
- Prepare vegetables for roasting: Place the chopped leek, red peppers, tomatoes, onion, and whole garlic cloves on a large baking tray, making sure they are spread out evenly.
- Season and drizzle: Generously drizzle olive oil over the vegetables and season with salt and freshly ground black pepper. Toss gently to coat all pieces evenly.
- Roast the vegetables: Roast in the preheated oven for about 30 minutes. Roast until the vegetables are slightly golden and caramelized, stirring once halfway through to ensure even cooking.
- Blend the roasted vegetables: Transfer the roasted vegetables to a blender or use an immersion blender and blend until smooth and creamy, ensuring all pieces are well combined.
- Add stock and simmer: Pour the blended vegetable mixture into a large pot and add the 4 cups of stock. Heat gently and bring to a simmer over medium-low heat.
- 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 and garnish: Ladle the soup into bowls and garnish with a drizzle of cream, fresh basil leaves, and sprinkle with optional crushed red pepper flakes for a little heat.
Notes
- Use fresh ravioli for best texture; frozen works well but increase cooking time slightly.
- For a vegan version, use vegetable stock and omit the cream or substitute with coconut cream.
- Adjust seasoning at the end to balance the natural sweetness of the roasted vegetables.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Optional: add grated parmesan on top for extra flavor (not included here to keep the recipe flexible).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: roasted red pepper soup, ravioli soup, vegetable soup, Italian soup, easy weeknight dinner, creamy soup
