Roasted Red Pepper Ravioli Soup
This comforting Roasted Red Pepper Ravioli Soup is creamy and delicious, perfect for any occasion.
Equipment
- baking tray
- Blender
- large pot
Ingredients
Vegetables
- 3 units red peppers
- 5-6 units tomatoes
- 1 units leek chopped
- 1 units onion chopped
- 4 cloves garlic
Other Ingredients
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 4 cups stock
- 8 oz ravioli
- to taste cream optional, for drizzle
- to taste basil
- to taste red pepper flakes optional
Instructions
Preparation
- Preheat the oven to 400 degrees.
- On a large baking tray, add 1 chopped leek, 3 chopped red peppers, 5-6 chopped tomatoes, 1 chopped onion, and 4 cloves of 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.
Nutrition
Serving: 1bowlCalories: 280kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 2mg
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