Thursday, October 16, 2014

Ravioli Soup

I'd never tried ravioli soup until just this last year, it's now one of my favorites!


3 TBS butter
1/2 a large onion
1 shallot
1 stalk of chopped celery
1 chopped red bell pepper
1 zucchini chopped
2 cloves of minced garlic
1/4 tsp crushed red pepper flakes
2 28 ounce cans of crushed tomatoes
3 cups of vegetable stock
1 Cup of hot water
chopped fresh basil
1 tsp of oregano flakes
1 Cup of cream
24 ounces of frozen raviolis
Salt and pepper to taste

1. Saute your onions and shallot in the butter until they are yellow and translucent.
2. Add in celery, bell pepper, zucchini, and garlic and toss for two minutes.
3. Add in tomatoes, stock, water, pepper flakes, basil, and oregano. 
4. Simmer for 1 hour and then blend on high for 2 min. Place soup base back into the pot.
5. Cook the raviolis according to manufacturer's instructions separately just before serving.
6. Add the cream to the tomato base, stir in completely and add in the raviolis. 
7. Salt and pepper to taste.
8. Serve and garnish with a bit of chopped basil. 

This soup is great with a crusty loaf of bread to sop up the tomato base. This is the best bread ever! Click here for a great tutorial!

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