Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery (with leaves), chopped
- 1 can (28 oz) whole peeled tomatoes
- 1 ½ cups chicken broth (preferably bone broth)
- 2 tbsp brown sugar
- Salt and pepper, to taste
- 1 sprig fresh thyme
- ½ cup heavy cream
- 10 oz ravioli (cheese-filled)
- Fresh basil, for garnish
Instructions
- Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion, celery (with leaves), and garlic. Sauté for about 5 minutes until softened.
- Add Tomatoes and Simmer: Stir in the whole peeled tomatoes and brown sugar. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat, add the fresh thyme, and let the soup simmer partially covered for 15-20 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth (or transfer to a regular blender in batches).
- Add Cream and Seasoning: Return the blended soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
- Cook the Ravioli: Add the ravioli and cook until they float to the top, about 3-5 minutes.
- Serve: Serve the soup hot, garnished with fresh basil, a drizzle of cream, and a sprinkle of black pepper.
Notes
- If you prefer a more textured soup, you can blend only half of the soup or mash some of the tomatoes before blending.
- You can substitute the heavy cream with half-and-half or coconut milk for a lighter version.
- For added flavor, sprinkle some grated Parmesan on top before serving.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Soup, Italian, Comfort Food
- Method: Sautéing, Simmering, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
