Why Make This Recipe
Roasted Red Pepper Ravioli Soup is a cozy and delicious dish that’s perfect for any season. It combines the rich flavors of roasted red peppers, tomatoes, and garlic with tender ravioli, making it a satisfying meal. Whether you’re looking for a warm lunch or a comforting dinner, this soup offers a delightful twist on traditional ravioli. Plus, it’s easy to prepare, and you can customize it to suit your taste.
How to Make Roasted Red Pepper Ravioli Soup
Ingredients
- 3 red peppers
- 5-6 tomatoes
- 1 leek
- 1 onion
- 4 cloves garlic
- Olive oil
- Salt
- Pepper
- 4 cups stock
- 8 oz ravioli
- Optional cream for drizzle
- Basil
- Optional red pepper flakes
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- On a large baking tray, add the chopped leek, red peppers, tomatoes, onion, and garlic.
- Drizzle the vegetables with olive oil and season generously with salt and pepper. Mix everything to combine.
- Roast in the oven for about 30 minutes, or until the vegetables are slightly golden. Stir halfway through for even cooking.
- Once roasted, blend the mixture until smooth using a blender or immersion blender.
- Pour the blended mixture into a large pot and add the stock. Bring it to a gentle simmer.
- Add the ravioli and cook until they are tender, following the package instructions.
- Serve the soup with a drizzle of cream on top, fresh basil, and optional crushed red pepper flakes for an extra kick.
How to Serve Roasted Red Pepper Ravioli Soup
Serve this soup hot in bowls. Top each serving with a drizzle of cream and a sprinkle of fresh basil. For those who enjoy a little heat, adding crushed red pepper flakes will enhance the flavors. Pair this soup with a slice of crusty bread or a light salad for a complete meal.
How to Store Roasted Red Pepper Ravioli Soup
If you have leftovers, let the soup cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe bags for up to 2 months. Just remember to let it thaw in the refrigerator before reheating.
Tips to Make Roasted Red Pepper Ravioli Soup
- Make sure to roast the vegetables until they are slightly golden for a richer flavor.
- Use fresh herbs like basil for a more vibrant taste.
- If you want a thicker soup, blend it longer or add a bit more ravioli.
- Feel free to swap out the ravioli with your favorite pasta if desired.
Variation
For a vegetarian option, ensure your stock is vegetable-based. You can also include other vegetables like spinach or mushrooms for added nutrition and flavor.
FAQs
1. Can I use jarred roasted red peppers?
Yes, you can use jarred roasted red peppers instead of fresh. Just be sure to adjust the seasoning, as jarred peppers may be more salty.
2. Is there a gluten-free option for the ravioli?
Yes! Many stores offer gluten-free ravioli options that you can use in this recipe.
3. How can I spice up this soup?
You can add red pepper flakes, or even a dash of hot sauce, to the soup for extra heat. Fresh herbs like parsley or thyme can also add flavor.
Roasted Red Pepper Ravioli Soup
Ingredients
Method
- Preheat the oven to 400 degrees Fahrenheit.
- On a large baking tray, add the chopped leek, red peppers, tomatoes, onion, and garlic.
- Drizzle the vegetables with olive oil and season generously with salt and pepper. Mix everything to combine.
- Roast in the oven for about 30 minutes, or until the vegetables are slightly golden. Stir halfway through for even cooking.
- Once roasted, blend the mixture until smooth using a blender or immersion blender.
- Pour the blended mixture into a large pot and add the stock. Bring it to a gentle simmer.
- Add the ravioli and cook until they are tender, following the package instructions.
- Serve the soup hot in bowls with a drizzle of cream and a sprinkle of fresh basil, adding crushed red pepper flakes if desired.