Rustic Tomato Ravioli Soup (Vegan)

5 from 5 votes

This flavorful Rustic Tomato Ravioli Soup combines freshly roasted sweet tomatoes in the oven with hearty vegan ravioli, rosemary, and a touch of coconut milk to create a velvety, creamy tomato soup everyone will love.

Prep Time10

Cook Time55

Total Time1 5

Course: Dinner

Cuisine: American

Diet: Vegan

Servings:

Calories: 506kcal

Author: Allie Petersen

Equipment

Baking sheet
Blender
Large Pot or Dutch Oven

Ingredients

2 lbs vine ripe tomatoes washed and havled
2 medium carrots peeled and diced
1 medium sweet or white onion roughly chopped
4 cloves garlic whole (skins still on)
1 tablespoon olive oil
½ teaspoon salt
¼ tsp black pepper
1 teaspoon dried oregano
2 sprigs rosemary* stems removed
2 cups vegetable broth
2 tablespoon tomato paste
9-12 oz ravioli of choice* See note (I used Kite Hill Spinach Ravioli)
1 cup full-fat coconut milk

Instructions

Preheat oven to 425 degrees. Place the cut tomatoes, whole garlic cloves (skins on), carrots, and onion on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Place in the oven and bake for 45 minutes. The skins should be slightly charred on the outside. The inside should be soft and tender on the inside. (You can always broil for another few minutes of needed).
Let it cool for 10 minutes.
2 lbs vine ripe tomatoes, 2 medium carrots, 1 medium sweet or white onion, 4 cloves garlic, 1 tablespoon olive oil
Place the tomatoes, carrots, and carrots into a blender (including all of the juices in the pan). Add the oregano, rosemary leaves (no stems), peeled garlic cloves, and puree until smooth.
½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried oregano, 2 sprigs rosemary*
Pour the mixture into a large Dutch oven or pot and heat over medium heat. Add the vegetable broth, coconut milk, and tomato paste and stir until well combined.
2 cups vegetable broth, 2 tablespoon tomato paste, 1 cup full-fat coconut milk
Bring the mixture to a boil, then reduce it to a simmer. Add in the ravioli and cook for the recommended time (usually around 5 minutes).
9-12 oz ravioli of choice*
Serve the soup and top with vegan parm and fresh black pepper. Enjoy!

Notes

⭐️If you are vegan, use a vegan ravioli (like Kite Hill's brand - I used the Spinach version.) This comes in a 9 oz package. If you are not vegan, use whatever ravioli you'd like. Most of those packages are 12 or 24 oz.

⭐️What's a sprig of rosemary? A sprig of rosemary refers to a small, slender stem with leaves from the rosemary herb.

Other tips:

-Be mindful of the cooking time for the store-bought vegan ravioli. Overcooking may cause them to become mushy, so follow the package instructions carefully

Nutrition