Roasted Tomato Soup with Green Dumplings

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This is an intensely flavoured yet light and elegant soup, which is simplicity itself to make. All the ingredients are roasted together and then puréed with a light stock. Because no fat or oil is used, ids low in calories and it can be served hot or cold.


For the soup

  • 2 onions, halved, roots trimmed, unpeeled
  • 1 kg (2 lb) plum tomatoes


  • Preheat the oven to Gas Mark 6/200°C/400°F. Place the onion halves cut-side down on a heavy baking tray. Stand the tomatoes on their core ends, and tuck the garlic and carrots around them.