Roasted Red Pepper Ravioli Soup
This Roasted Red Pepper Ravioli Soup is a comforting creamy bowl filled with delicious ingredients.
Equipment
- large baking tray
- blender
- large pot
Ingredients
- 3 red peppers
- 5-6 tomatoes
- 1 leek chopped
- 1 onion chopped
- 4 cloves garlic chopped
- olive oil for drizzling
- salt to taste
- pepper to taste
- 4 cups stock
- 8 oz ravioli
- cream optional for drizzle
- basil
- red pepper flakes optional
Instructions
- Preheat the oven to 400 degrees.
- On a large baking tray, add chopped leek, chopped red peppers, chopped tomatoes, chopped onion, and chopped 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: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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