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.

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.

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.

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.

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. 

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.