Name: Roasted Tomato Soup with Cheddar Dumplings Recipe
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: British
Ingredients: 2 1/4 lb ripe tomatoes; 1 onion, peeled and diced; 1 carrot, peeled and diced; 2 garlic cloves, finely chopped; 1 bunch of small basil leaves separated from stalks; 1 1/4 pints vegetable stock; Mature cheddar, grated (for garnish); Olive oil; Salt and black pepper, to taste; 2 slices of bread, crumbled (approximately 55g breadcrumbs); 3 eggs, beaten; 2 oz mature cheddar, grated; Salt, to taste; Black pepper, to taste

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Introduction

This roasted tomato soup with cheddar dumplings is a comforting and flavorful dish perfect for any season. The slow-roasted tomatoes bring deep, rich flavors while the cheesy dumplings add a delightful twist to a classic soup.

A close-up view of a large orange pot containing a thick tomato stew with chunks of cooked tomatoes and translucent onions visible. A ladle with a silver handle scoops up some of the chunky tomato pieces, showing vibrant red tomato skins and soft yellowish onion pieces, all in an orange-red broth with a slightly oily surface. The pot has a pale cream interior with some splatter marks from cooking. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 lb ripe tomatoes
1 onion, peeled and diced
1 carrot, peeled and diced
2 garlic cloves, finely chopped
1 bunch of small basil, leaves and stalks separated
1 1/4 pints vegetable stock
Mature cheddar, grated (amount as desired for garnish)
Olive oil
2 slices of bread, crumbled or approximately 55g breadcrumbs (for dumplings)
3 eggs, beaten (for dumplings)
2 oz mature cheddar (for dumplings)
Salt (to taste)
Black pepper (to taste)

Instructions

Step 1: Preheat your oven to 190°C (gas mark 5). Cut the tomatoes in half and arrange them cut-side up in a baking dish. Drizzle with olive oil and season with salt and pepper.
Step 2: Bake the tomatoes for about 1 hour, until they are very soft and beginning to char at the edges.
Step 3: In a pan over medium heat, warm a couple of tablespoons of olive oil. Add the onion, carrot, and garlic, cooking for about 7 minutes until softened. Chop the basil stalks and add them to the pan, cooking for another minute.
Step 4: Add the roasted tomatoes with their juices to the pan, then pour in the vegetable stock. Stir, bring the mixture to a boil, then reduce the heat, cover, and simmer for 10–20 minutes until the carrots are very soft.
Step 5: Blend the soup until smooth, then return it to the pan and gently reheat.
Step 6: Meanwhile, prepare the dumplings by mixing the breadcrumbs or crumbled bread, beaten eggs, mature cheddar, salt, and black pepper. The mixture should form a moist, doughy consistency that you can easily shape into small balls about the size of a teaspoon.
Step 7: Drop the dumpling balls into the hot soup, cover with a lid, and simmer for approximately 10 minutes until the dumplings are cooked through.
Step 8: Serve the soup and dumplings ladled into bowls, garnished with grated mature cheddar and fresh basil leaves for extra flavor.

Tips & Variations

For a richer soup, add a splash of cream just before serving.
Try using smoked cheddar in the dumplings for a subtle smoky flavor.
If fresh basil is not available, substitute with dried basil added during simmering.
Gluten-free cooks can swap breadcrumbs for gluten-free alternatives and ensure the bread used is gluten free.

Storage

Store leftover soup and dumplings in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the dumplings from becoming tough. Avoid freezing as the dumplings may change texture.

How to Serve

A white plate holds a smooth, bright orange tomato soup spread evenly as the first layer. On top, three round, golden-brown meatballs sit close together in the center. Fresh green basil leaves and thin strips of basil are scattered around and on the meatballs, adding a fresh touch. In the middle, a small pile of shredded white cheese rests on the soup, creating contrast. The plate is placed on a white marbled textured surface with a spoon on the left and fresh tomatoes and green basil leaves arranged around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup ahead of time?

Yes, the soup can be made a day ahead. Store separately from the dumplings and add the dumplings just before reheating and serving to maintain their texture.

What can I use if I don’t have fresh tomatoes?

You can use canned whole or chopped tomatoes, but roasting fresh tomatoes gives a deeper flavor. If using canned, add some tomato paste for richness before simmering.