Slow-Roasted Tomato Soup with Cheese Ravioli and Fresh Basil
We have had some extremely cold weather and frozen rain here in Portland. I used the slow-roasted tomatoes to make a delicious tomato soup & added cheese ravioli, parmesan, and fresh basil to make it an extra special and hearty soup. I served this tomato soup with fresh crusty bread for a delicious and filling dinner that we all loved. My kids enjoyed the leftovers today for lunch and both said it was awesome. A perfect meal for a cold & rainy day.
Prepare the slow-roasted tomatoes – click here for the recipe.
Coat a small Dutch oven with the 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.
Save
Slow-Roasted Tomato Soup with Cheese Ravioli and Fresh Basil
Yield: 6-8
Ingredients:
1 tbsp olive oil
1/2 sweet 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
1 package of cheese ravioli, cooked per instructions
Parmesan cheese, shredded
Fresh basil, chopped
Directions:
Prepare the slow-roasted tomatoes - click the link up above for the recipe.
Coat a small Dutch oven with the 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.
Photos & recipe by For the Love of Cooking.net
