Description
A comforting and flavorful Roasted Red Pepper Ravioli Soup that combines savory roasted red peppers, hearty cheese ravioli, and a creamy vegetable broth infused with aromatic herbs. Perfect for a satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- Salt to taste
Cream and Pasta
- 1 cup heavy cream
- 12 ounces fresh or frozen cheese ravioli
- 1/4 cup fresh basil, chopped
Instructions
- Heat olive oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the chopped onion to the pot and sauté for 5-7 minutes until soft and translucent, creating a flavorful base.
- Cook garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant to deepen the flavor.
- Add roasted red peppers: Incorporate the chopped roasted red peppers, stirring them evenly with the onion and garlic.
- Add broth and tomatoes: Pour in the vegetable broth followed by the diced tomatoes, stirring well to combine all ingredients.
- Season soup: Add dried basil, oregano, red pepper flakes, and ground black pepper, mixing these herbs and spices evenly into the soup.
- Simmer: Bring the soup to a simmer, then reduce heat to low and let it simmer for 10-15 minutes to meld the flavors.
- Add heavy cream: Pour in the heavy cream and stir thoroughly to make the soup creamy and smooth.
- Add ravioli: Gently add the ravioli to the soup, ensuring they are submerged.
- Cook ravioli: Let the soup simmer for an additional 4-6 minutes or until the ravioli are cooked through and tender.
- Adjust salt: Taste the soup and add salt as needed to enhance the flavor.
- Add fresh basil: Remove the soup from heat and stir in the chopped fresh basil for freshness and color.
- Serve: Ladle the hot soup into bowls and serve immediately for a warming meal.
Notes
- Use fresh or frozen ravioli depending on availability and preference.
- Adjust red pepper flakes to control the spiciness of the soup.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Roasted red peppers can be homemade or store-bought, but drain them well to avoid excess liquid.
- This soup pairs well with crusty bread or a side salad for a complete meal.
