Roasted Tomato Soup with Cheddar Dumplings Recipe
This roasted tomato soup with cheddar dumplings is a comforting and flavorful dish that combines the rich, caramelized sweetness of oven-roasted tomatoes with tender vegetable broth and fresh basil. Topped with cheesy dumplings made from mature cheddar and breadcrumbs, this hearty soup is perfect for a cozy meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Roasted Tomato Soup
- 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
Dumplings
- 2 slices of bread, crumbled (approximately 55g breadcrumbs)
- 3 eggs, beaten
- 2 oz mature cheddar, grated
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 190°C (gas mark 5) to prepare for roasting the tomatoes.
- Prepare Tomatoes: 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 to enhance flavor.
- Roast Tomatoes: Bake the tomatoes for approximately 1 hour, until they are completely soft and starting to char at the edges, which intensifies their sweetness.
- Sauté Vegetables: Heat a couple of tablespoons of olive oil in a pan over medium heat. Add the diced onion, carrot, and chopped garlic. Cook for about 7 minutes until softened, then add the chopped basil stalks and cook for another minute to release their fragrance.
- Simmer Soup Base: Add the roasted tomatoes, including any juices, into the pan along with the vegetable stock. Stir, bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 10-20 minutes until the carrots are very tender.
- Blend the Soup: Using a blender, blitz the soup until smooth. Return the blended soup to the pan and gently reheat over low heat.
- Prepare Dumplings: In a bowl, combine the crumbled bread or breadcrumbs, beaten eggs, grated mature cheddar, salt, and black pepper. Mix until you have a moist, doughy consistency that is easy to shape into teaspoon-sized balls.
- Cook Dumplings: Drop the dumpling balls into the hot, simmering soup. Cover the pan and let the dumplings cook for about 10 minutes until they are cooked through and spongy.
- Serve: Ladle the soup and dumplings into bowls. Garnish with additional grated cheddar cheese and fresh basil leaves before serving for an extra touch of flavor and presentation.
Notes
- For best flavor, use ripe, in-season tomatoes for roasting.
- The dumplings should be moist but hold their shape; adjust egg or breadcrumbs if needed.
- You can substitute mature cheddar with a different cheese like Gruyère or Parmesan for a twist.
- This soup can be reheated gently but dumplings are best enjoyed fresh.
- To make it gluten-free, substitute the bread crumbs with gluten-free alternatives.
Keywords: roasted tomato soup, cheddar dumplings, baked tomato soup, vegetarian soup, cheesy dumplings, comfort food, British soup
