Roasted Red Pepper Ravioli Soup: A Delicious & Easy Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 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
- Instructions for Preparation:
Instructions
- Preheat the oven to 400°F (200°C). Coat the red peppers with olive oil, salt, and pepper; roast for 30–40 minutes until blistered.
- Remove from the oven and steam in a covered bowl for 15–20 minutes. Peel off the skins and chop.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until softened; add minced garlic.
- Stir in vegetable broth and crushed tomatoes. Add oregano, salt, and pepper; simmer for at least 15 minutes.
- Blend until smooth if desired; stir in roasted peppers and simmer again for another 5–10 minutes.
- Cook ravioli according to package instructions; drain and add to soup before serving.
- Garnish with fresh basil and Parmesan cheese.
- Helpful Notes:
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg