- Prep time 15 minutes
- Total time 30 minutes
- Portion size 5 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until onion has softened, 2 to 3 minutes. Add roasted peppers, tomatoes, broth, maple syrup and oregano. Season with salt and pepper. Bring to boil; reduce heat and simmer for 10 minutes. In blender, purée soup and tofu until desired consistency. (Make ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Meanwhile, in saucepan of boiling salted water, cook ravioli until al dente, 5 to 8 minutes. Divide soup and ravioli among bowls; sprinkle with basil, and Parmesan (if using).
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Nutritional facts PER SERVING: about
- Calories 295
- Total fat 8 g
- Saturated fat 2 g
- Cholesterol 20 mg
- Sodium 900 mg
- Total carbohydrate 43 g
- Fibre 5 g
- Sugars 12 g
- Protein 13 g
- Iron 4 mg
