Roasted Red Pepper Ravioli Soup

Velvety, warm and packed with flavour, this Roasted Red Pepper Ravioli Soup is one of my favourite soups to date.

Roasting the red peppers, leeks, onions, garlic and tomatoes until just slightly golden gives an incredible flavour to the soup. Blended until nice and creamy (without cream!) – although I do like to drizzle some cream on top along with some crushed red pepper and basil. 

The perfect little raviolis add sooo much to the already tasty soup. I used cacio e pepe-filled ravioli and it was DELIGHTFUL. Feel free to use whatever kind of ravioli you like.

roasted red pepper ravioli soup

How to make Roasted Red Pepper Ravioli Soup:

Step One: 

Preheat the oven to 400 degrees

Step Two:

On a large baking tray, add 1 chopped leek, 3 chopped red peppers, 5-6 chopped tomatoes, 1 chopped onion, and 4 cloves of garlic.

red peppers, leek, tomatoes, garlic and onion prep

Step Three:

Drizzle with olive oil, season generously with salt and pepper, and mix to combine.

Step Four:

Roast in the oven for about 30 minutes or until just slightly golden, stirring halfway through.

chopped red peppers, leeks, tomatoes, garlic and onion

Step Five:

Toss in a blender and blend well to combine, or use an immersion blender.

Step Six:

Add in the stock and pour into a large pot and bring to a gentle simmer.

Step Seven:

Add in ravioli and cook until tender (according to package instructions).

Step Eight:

Serve with a drizzle of cream on top, basil and optional crushed red pepper flakes.

roasted red pepper soup with ravioli

How to Store Roasted Red Pepper Ravioli Soup:

  1. Cool the Soup: Before storing, allow the soup to cool down to room temperature. 
  2. Separate Ravioli (Optional): If you plan to store the soup for more than a day, consider storing the ravioli separately from the soup. Store the cooked ravioli in a separate airtight container.
  3. Refrigeration: Place the containers in the fridge. Properly stored, the soup should last for 3-4 days. If you’ve stored the ravioli separately, it will also keep for the same duration.
  4. Reheating: When reheating, only warm the amount of soup you plan to eat. If you stored the ravioli separately, add them to the soup towards the end of the reheating process to prevent them from overcooking. 
chopped leeks, red pepper, tomatoes, onions and garlic

Dairy-Free Substitutions:

  1. Cream:
    • Omit the cream entirely, or use a dairy-free alternative like coconut cream, almond milk creamer, or soy-based cream for the drizzle. 

Gluten-Free Substitutions:

  1. Ravioli:
    • Use gluten-free ravioli or you can use other types of gluten-free pasta, like penne or fusilli. OR you can skip pasta all together.
roasted red pepper ravioli soup
roasted red pepper ravioli soup

Roasted Red Pepper Ravioli Soup

There's nothing quite as comforting as this creamy bowl of soup...
Prep Time 15 minutes
Cook Time 23 minutes
Serves 4 people

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

Instructions
 

  • Preheat the oven to 400 degrees
  • On a large baking tray, add 1 chopped leek, 3 chopped red peppers, 5-6 chopped tomatoes, 1 chopped onion, and 4 cloves of 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.

Leave A Comment

  1. Michelle January 18, 2024 at 9:59 pm - Reply

    5 stars
    I just made this soup last night and oh my flipping goodness it’s delicious!! I couldn’t stop eating it while I was waiting for it to come to a boil for the ravioli. I think I used a few more bell peppers than it called for and I added the crushed red pepper to the veggies before roasting (with the salt and olive oil) and some cream to balance the heat. It’s insanely easy and insanely delicious and will be a new staple for me 🙂

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