Roasted Red Pepper Ravioli Soup: A Delicious & Easy Recipe

Roasted Red Pepper Ravioli Soup: Prepare to be amazed! Imagine the comforting warmth of a creamy tomato soup, elevated by the smoky sweetness of roasted red peppers and the delightful chew of cheese-filled ravioli. This isn’t just soup; it’s a culinary hug in a bowl, and I’m so excited to share my version with you.

While the exact origins of combining ravioli and soup are a bit murky, the concept draws inspiration from classic Italian-American comfort food. Think of it as a deconstructed ravioli dish, where all the best elements – the rich sauce, the tender pasta, and the flavorful filling – come together in a harmonious and easy-to-eat format. It’s a modern twist on tradition, perfect for busy weeknights or cozy weekends.

People adore this Roasted Red Pepper Ravioli Soup for so many reasons. First, the taste is simply divine. The roasted red peppers add a depth of flavor that’s both sweet and savory, perfectly complementing the tangy tomato base. The ravioli, plump with cheese, provides a satisfying bite and creamy texture. Second, it’s incredibly convenient. This recipe comes together quickly, making it an ideal option when you’re short on time but craving something delicious and satisfying. Finally, it’s endlessly customizable. Feel free to add your favorite vegetables, herbs, or spices to make it your own. So, let’s get cooking and create a bowl of pure comfort!

Ingredients:

• For the Roasted Red Peppers:
• 3 large red bell peppers
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Soup Base:
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste
• For the Ravioli:
• 1 (9-12 ounce) package of cheese ravioli (fresh or frozen)
• For Garnish (optional):
• Fresh basil leaves, chopped
• Grated Parmesan cheese
• A drizzle of olive oil

Roasting the Red Peppers

Okay, let’s start with the stars of the show – the roasted red peppers! Roasting them brings out such a sweet and smoky flavor that really elevates this soup. Don’t skip this step; it’s worth the effort, I promise!

1. Prepare the Peppers: Preheat your oven to 450°F (232°C). Wash the red bell peppers thoroughly and pat them dry.
2. Coat with Oil: Place the peppers on a baking sheet lined with parchment paper (for easy cleanup!). Drizzle them with the 2 tablespoons of olive oil, making sure they’re lightly coated. Sprinkle with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Roast the Peppers: Roast the peppers in the preheated oven for about 30-40 minutes, or until the skins are blackened and blistered. You’ll want to turn them every 10-15 minutes to ensure they roast evenly on all sides. Don’t worry if they look a little burnt; that’s exactly what we want!
4. Steam the Peppers: Once the peppers are roasted, carefully transfer them to a heat-safe bowl and cover the bowl tightly with plastic wrap. This creates a steamy environment that will help loosen the skins. Let them steam for about 15-20 minutes. Alternatively, you can place them in a paper bag and close it tightly.
5. Peel the Peppers: After steaming, the skins should peel off easily. Use your fingers or a paring knife to remove the blackened skins. Be careful, as the peppers will still be warm. Remove the stems and seeds from the peppers as well.
6. Roughly Chop: Roughly chop the roasted red peppers and set them aside.

Making the Soup Base

Now that our roasted red peppers are ready, let’s move on to creating the flavorful soup base. This is where all the delicious flavors come together!

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Incorporate the Tomatoes and Broth: Pour in the 4 cups of vegetable broth (or chicken broth) and the 28-ounce can of crushed tomatoes. Stir well to combine.
4. Add the Roasted Red Peppers: Add the chopped roasted red peppers to the pot.
5. Season the Soup: Stir in the 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and 1/4 teaspoon of red pepper flakes (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
6. Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld together beautifully. The longer it simmers, the more flavorful it will become!
7. Blend the Soup (Optional): For a smoother soup, you can use an immersion blender to blend the soup directly in the pot. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be very careful when blending hot liquids, as they can splatter. If using a regular blender, make sure to vent the lid slightly to allow steam to escape. If you prefer a chunkier soup, you can skip this step.
8. Add the Cream: Stir in the 1/2 cup of heavy cream (or coconut cream for a dairy-free option). This will add richness and creaminess to the soup. Heat through gently, but don’t let it boil.

Cooking the Ravioli and Assembling the Soup

We’re almost there! Now it’s time to cook the ravioli and bring everything together for a comforting and delicious bowl of Roasted Red Pepper Ravioli Soup.

1. Cook the Ravioli: While the soup is simmering, cook the cheese ravioli according to the package directions. Usually, this involves boiling them in salted water for a few minutes until they float to the surface and are tender. Be careful not to overcook them, as they will become mushy.
2. Add Ravioli to Soup: Once the ravioli are cooked, gently add them to the pot of soup. Stir gently to combine.
3. Serve and Garnish: Ladle the soup into bowls. Garnish with fresh basil leaves, grated Parmesan cheese, and a drizzle of olive oil, if desired. These garnishes add a pop of freshness and flavor that really complements the soup.

Tips and Variations

Here are a few extra tips and variations to make this recipe your own:

• Spice it Up: If you like a little more heat, add a pinch of red pepper flakes to the soup base or a dash of hot sauce to your bowl.
• Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Sauté them along with the onion and garlic.
• Use Different Ravioli: You can use any type of ravioli you like, such as spinach and ricotta ravioli, mushroom ravioli, or even meat ravioli.
• Make it Vegan: To make this soup vegan, use vegetable broth, coconut cream, and vegan ravioli.
• Add Protein: For a heartier soup, add some cooked chicken, sausage, or chickpeas.
• Fresh Herbs: Using fresh oregano and basil will enhance the flavor even more. Add them towards the end of the cooking process to preserve their aroma.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The ravioli may become a bit softer over time.
• Freezing: You can freeze the soup base without the ravioli. Cook the ravioli fresh when you are ready to serve.

Enjoy!

I hope you enjoy this Roasted Red Pepper Ravioli Soup as much as I do! It’s a perfect comfort food for a chilly day, and it’s sure to become a family favorite. Let me know in the comments how it turns out for you!

Conclusion:

This Roasted Red Pepper Ravioli Soup is more than just a meal; it’s a warm hug in a bowl, a burst of flavor that will brighten even the dreariest day. I truly believe this recipe is a must-try for anyone looking for a comforting, yet surprisingly simple, dish that’s perfect for a weeknight dinner or a cozy weekend lunch. The combination of the smoky roasted red peppers, the creamy tomato base, and the tender ravioli creates a symphony of textures and tastes that will leave you wanting more.

Why is it a must-try? Because it’s incredibly versatile! You can easily adapt it to your own preferences and dietary needs. Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Want to make it even heartier? Throw in some shredded chicken or Italian sausage. Vegetarian? Simply use vegetable broth and cheese ravioli. The possibilities are endless!

And speaking of serving suggestions, this soup pairs beautifully with a crusty loaf of bread for dipping. Imagine soaking up all that delicious broth with a warm, freshly baked piece of bread – pure bliss! You could also serve it with a simple side salad for a complete and balanced meal. For a more elegant presentation, garnish with a dollop of pesto, a sprinkle of Parmesan cheese, or a swirl of cream.

But the real magic of this soup lies in its simplicity. It’s quick to prepare, requires minimal ingredients, and is guaranteed to impress. Even if you’re a beginner cook, you can easily master this recipe and create a dish that tastes like it came straight from a gourmet restaurant.

Here are a few variations to get your creative juices flowing:

* Creamy Tomato Basil: Add a handful of fresh basil leaves to the soup during the last few minutes of cooking for a burst of fresh, herbaceous flavor. A swirl of heavy cream at the end will make it extra decadent.
* Spicy Sausage: Brown some Italian sausage before adding the roasted red peppers and tomato sauce for a heartier, more flavorful soup.
* Vegan Delight: Use vegetable broth, vegan ravioli, and a dollop of cashew cream for a delicious and satisfying vegan version.
* Roasted Garlic Infusion: Roast a head of garlic alongside the red peppers for an even deeper, more complex flavor. Squeeze the roasted garlic cloves into the soup before blending.

I’m so excited for you to try this Roasted Red Pepper Ravioli Soup! It’s a recipe that I’ve been making for years, and it’s always a crowd-pleaser. I’m confident that you’ll love it just as much as I do.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And most importantly, don’t forget to share your experience with me! I’d love to hear how you made the recipe your own, what variations you tried, and what your family and friends thought. Leave a comment below, tag me on social media, or send me an email – I can’t wait to see your culinary creations! Happy cooking!