Roasted Red Pepper Ravioli Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

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

Directions

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.