This creamy soup can only be made better with pillowy cheesy ravioli! Good-quality ravioli is available from specialty food stores.
Serves: 4
INGREDIENTS
knob butter
2 tablespoons olive oil
1 brown onion, diced
1 stick celery, chopped
1 large carrot, peeled, chopped
1 teaspoon each dried oregano and smoked paprika
5 cloves garlic, smashed
1 tablespoon tomato paste
2 x 400-gram tins chopped tomatoes
2 cups vegetable stock
2 tablespoons Worcestershire sauce
¼ teaspoon cracked pepper
½ cup cream
1 tablespoon brown sugar
sea salt
350 grams purchased
cheese ravioli
To serve:
4 teaspoons basil pesto; finely grated parmesan
METHOD
Heat the butter and olive oil in a large heavy-based saucepan over a low heat to melt the butter. Add the onion, celery and carrot and fry until soft. Add the oregano, paprika and garlic and fry for a further minute. Add the tomato paste, tomatoes, stock, Worcestershire sauce and cracked pepper and bring to a gentle simmer. Partially cover with a lid and simmer for 45 minutes.
Remove the soup from the heat and blitz until smooth using a stick blender or food processor. Return to the heat, add the cream and sugar and simmer for a further 5 minutes. Season with salt to taste.
Bring a large pot of salted water to the boil, add the ravioli and cook for 4-5 minutes, or until al dente.
To serve: Divide the soup among bowls, top with ravioli and finish each with a teaspoon of pesto and grated parmesan.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!