Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli Recipe

Recipe By Slurrp

This creamy vegan tomato soup is a comforting and flavorful dish that is perfect for a cozy night in. The soup is made with ripe tomatoes, onions, garlic, and a blend of spices, creating a rich and velvety texture. The addition of spinach adds a pop of color and nutrients, while the ricotta ravioli adds a creamy and indulgent touch. This soup is easy to make and can be enjoyed as a main course or as a starter. Serve it with crusty bread for a complete and satisfying meal.

4.5
18 Rating -
Rate
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli
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Ingredients for Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1 cup Ripe Tomatoes, Chopped
  • 1 cup Vegetable Broth
  • 1/4 teaspoon Dried Basil
  • 1/4 teaspoon Dried Oregano
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 cup Fresh Spinach
  • 1/4 Package Ricotta Ravioli
  • as per your need Fresh Basil Leaves, For Garnish

Directions: Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant.
  • STEP 2.Add the tomatoes, vegetable broth, and spices to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • STEP 3.Using an immersion blender or regular blender, blend the soup until smooth and creamy. Return to the pot and stir in the spinach.
  • STEP 4.Meanwhile, cook the ricotta ravioli according to package instructions. Drain and set aside.
  • STEP 5.To serve, ladle the creamy tomato soup into bowls and top with a few ricotta ravioli. Garnish with fresh basil leaves, if desired.
  • STEP 6.Enjoy the soup hot and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For a smoother soup, you can strain it through a fine mesh sieve after blending.
  • Feel free to add other vegetables like carrots or bell peppers for extra flavor and texture.
  • If you don't have ricotta ravioli, you can use any other type of pasta or even croutons as a topping.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
381
calories per serving
27 g Fat13 g Protein20 g Carbs15 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    13g
  • Carbs
    20g
  • Fiber
    15g

MacroNutrients

  • Carbs
    20g
  • Protein
    13g
  • Fiber
    15g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    246mg
  • Iron
    7mg
  • Vitamin A
    6991mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    242mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    106mg
  • Vitamin E
    13mg
  • Copper
    < 1mcg
  • Magnesium
    283mg
  • Manganese
    4mg
  • Phosphorus
    271mg
  • Selenium
    6mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp