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Roasted Red Pepper Ravioli Soup: A Delicious & Easy Recipe

Roasted Red Pepper Ravioli Soup: A Delicious & Easy Recipe
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Ingredients

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  • 2 large red bell peppers
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 (9-12 ounce) package of cheese ravioli (fresh or frozen)
  • Fresh basil leaves, chopped
  • Grated Parmesan cheese
  • Preparation Instructions:

Instructions

  1. Preheat the oven to 400°F (200°C). Coat red peppers with olive oil, salt, and black pepper. Roast on a parchment-lined baking sheet for 30-40 minutes until blistered.
  2. Place roasted peppers in a heat-safe bowl and cover with plastic wrap to steam for 15-20 minutes. Peel off skins, remove seeds, and chop.
  3. In a large pot, heat olive oil over medium heat. Sauté onion until soft (5-7 minutes), then add garlic and cook for another minute.
  4. Stir in vegetable broth, crushed tomatoes, oregano, salt, and black pepper. Simmer the mixture for at least 15 minutes.
  5. Blend the soup if desired for a smoother texture, then add chopped roasted peppers. Let simmer for another 5–10 minutes.
  6. Prepare ravioli according to package directions; drain well.
  7. Serve hot soup in bowls topped with cooked ravioli, fresh basil, grated Parmesan cheese, and a drizzle of olive oil.
  8. Helpful Notes:

Nutrition

Find it online: https://simplefoodplan.com/roasted-red-pepper-ravioli-soup-a-delicious-easy-recipe-2/