Slow-Roasted Tomato Soup with Cheese Ravioli and Fresh Basil
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6 -8
Slow-Roasted Tomato Soup with Cheese Ravioli and Fresh Basil
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 tbsp olive oil
- ½ onion finely diced, sweet yellow
- 2 carrot finely diced
- 2 celery finely diced, stalks
- 2 cloves garlic minced
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 4 cups tomatoes and their juices, slow-simmered
- 4 cups chicken broth
- 1 cheese ravioli cooked per instructions
- Parmesan Cheese shredded
- basil chopped, fresh
Instructions
- Prepare the slow-roasted tomatoes - click the link up above for the recipe.
- Coat a small Dutch oven with olive oil. Add the onions, carrots, and celery then place a lid on it. 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, chicken broth, and 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.
- Cook the ravioli in salted water per instructions. Ladle soup into serving bowls then add some cooked ravioli, shredded parmesan cheese, and freshly chopped basil to the top. Serve immediately. Enjoy.
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