Roasted Red Pepper, Tomato & Ravioli Soup

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 5 servings



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
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Roasted Red Pepper, Tomato & Ravioli Soup