My twist on the classic tomato soup with grilled cheese, I pan fry cheese ravioli in olive oil and butter until golden brown and then toss them with freshly grated Parmesan before adding to the soup. It’s sandwich in a soup and a complete meal – you really don’t have to serve anything else with it. Another win is how little time it takes from start to finish. While the soup simmers you have time to make the basil pesto and prepare the ravioli. If you have an immersion blender to puree the soup it’s that much quicker than transferring to a countertop blender. The recipe can easily be made vegetarian by swapping vegetable stock for chicken stock.
Tomato Soup with Ravioli Croutons and Basil Pesto
Description
This recipe is a cinch to make and comes together quickly using easy to find ingredients. You can even skip the basil pesto and still have a spectacular meal.
Ingredients
For the soup
For the basil pesto
For the ravioli croutons
Instructions
For the soup
-
In a Dutch oven, heat the butter and olive over medium heat until the butter has melted. Add the onion along with a pinch of salt, and cook, stirring occasionally, until softened, 5-7 minutes. Do not allow the onion to brown.
-
Add the garlic and cook 1 minute, until fragrant. Add tomato paste and cook until slightly darkened, 2-3 more minutes. Stir in the chicken stock, crushed tomatoes and their juices, 2 teaspoons kosher salt and 10 grinds of black pepper. Bring to a boil then turn down to a gentle simmer. Cover slightly and cook 20 minutes.
-
Uncover completely and turn off the heat. Using an immersion blender or countertop blender, puree the soup. Taste for seasoning. Serve topped with ravioli croutons, a drizzle of the basil pesto, and freshly shredded Parmesan.
For the pesto
-
Add the basil, pine nuts, garlic, salt and pepper to the bowl of a mini food processor. Pulse to roughly combine. Add olive oil and process until a smooth sauce forms.
For the ravioili
-
Melt the butter and olive oil in a large skillet over medium high heat. Add ravioli in a single layer, along with a pinch of salt, and cook, undisturbed, for 2 minutes. The ravioli should have a nice golden color.
-
Use tongs to turn each ravioli over and cook on the other side, another 2 minutes or so. Remove to a plate and toss with the Parmesan, salt and pepper. Set aside for when the soup is ready.
Note
To toast the pine nuts, heat in a small skillet set over medium heat. Toast until golden brown, being sure to shake the pan and stir often. It should take about 5-7 minutes.
User Reviews