Slow-Roasted Tomato Soup with Cheese Ravioli and Fresh Basil
We have had some extremely cold weather and frozen rain here in Portland, which has me craving comfort food. I used the slow-roasted tomatoes to make this delicious slow-roasted tomato soup with cheese ravioli and fresh basil, topped with Parmesan cheese. We all enjoyed this delicious and hearty tomato soup recipe and thought it paired well with a garden salad and some crusty bread.
Slow-Roasted Tomato Soup with Cheese Ravioli and Fresh Basil
Ingredients:
- 1 tbsp olive oil
- ½ yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 4 cups of slow-simmered tomatoes and their juices
- 4 cups of chicken broth or vegetable broth for vegetarian version
- 1 package of cheese ravioli, cooked per instructions
- Parmesan cheese, shredded
- Fresh basil, chopped
How to Make Slow-Roasted Tomato Soup with Cheese Ravioli and Fresh Basil:
Prepare the slow-roasted tomatoes – click here for the recipe.
Coat a small Dutch oven with olive oil. Add the onions, carrots, and celery, then cover with a lid. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
Add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted tomatoes and chicken broth, then season with sea salt and freshly cracked pepper to taste. Cover with a lid and let it simmer for 45-60 minutes.
Blend the soup using an immersion blender until creamy and smooth, then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Side Note: I was in the mood for a smoother soup, so I poured it through a fine strainer. If you are in the mood for a thicker and heartier soup, skip this step.Â
Cook the ravioli to al dente in a large pot of well-salted water according to the package instructions.
Ladle soup into serving bowls, then add some cooked ravioli, shredded parmesan cheese, and freshly chopped basil to the top.
Serve immediately. Enjoy.
Ingredients
- 1 tbsp olive oil
- ½ yellow onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- 4 cups of slow-simmered tomatoes and their juices
- 4 cups of chicken broth or vegetable broth
- 1 package of cheese ravioli cooked per instructions
- Parmesan cheese shredded
- Fresh basil chopped
Instructions
- Prepare the slow-roasted tomatoes on a baking sheet - click here for the recipe.
- Coat a small Dutch oven with olive oil. Add the onions, carrots, and celery, then cover with a lid. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
- Add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted tomatoes and chicken broth, then season with sea salt and freshly cracked pepper to taste. Cover with a lid and let it simmer for 45-60 minutes.
- Blend the soup using an immersion blender until creamy and smooth, then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Side Note: I was in the mood for a smoother soup, so I poured it through a fine strainer. If you are in the mood for a thicker and heartier soup, skip this step.Â
- Cook the ravioli to al dente in a large pot of well-salted water according to the package instructions.
- Ladle soup into serving bowls, then add some cooked ravioli, shredded Parmesan cheese, and freshly chopped basil to the top.
- Serve immediately. Enjoy.
Hi Pam!
I heard about that terrible weather by you. Way too early for such frigid temperatures. Nothing like a bowl of hot soup to warm things up especially a roastie taste of Summer. I’ve been holding off making Garden Tomato Soup for just the right occasion. I was thinking it would be in the middle of February but since snow is now falling outside, the time may be sooner than I thought. I love the Ravioli addition. GREAT idea! Thanks so much for sharing, Pam…Hope things warm up soon…
It is certainly cooling down here and soup is back on the menu. Love this recipe it sounds delicious. Hope you are well Diane
I love tomato soup. This sounds delightful!
Looks like a winner Pam, especially with the roasted tomatoes and I like the pasta addition as well.
No wonder the children liked this dinner. Looks Awesome.
Tomato soup is just perfect for this time of the year and yours looks so tasty! Slow roasted tomatoes give so much flavor. J+C
Can’t go wrong with these ingredients! I bet it tastes heavenly!
it has been NASTY here the last few days and i’m in full soup mode!
It’s so cold here that all I can think about is soup – this looks perfect!
This is exactly what I’m craving right now! We are having some seriously cold weather and I could use a bowl of this.
This soup fits the bill for this cold weather we’ve been having. The ravioli are great to keep you from being hungry an hour later like soup normally leaves me.