Roasted Red Pepper Ravioli Soup
This Roasted Red Pepper Ravioli Soup is a comforting creamy dish perfect for any occasion.
Equipment
- Oven
- baking tray
- blender
- large pot
Ingredients
Vegetables
- 3 pieces red peppers
- 5-6 pieces tomatoes
- 1 piece leek chopped
- 1 piece onion chopped
- 4 cloves garlic chopped
Other
- 4 cups stock
- 8 oz ravioli
- olive oil for drizzling
- salt to taste
- pepper to taste
- cream optional for drizzle
- basil
- red pepper flakes optional
Instructions
Cooking Instructions
- Preheat the oven to 400 degrees.
- On a large baking tray, add the chopped leek, red peppers, tomatoes, onion, and 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; 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: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 30IUVitamin C: 120mgCalcium: 4mgIron: 8mg
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