Roasted Tomato Soup with Green Dumplings

Name: Roasted Tomato Soup with Green Dumplings
Prep time: 1 h
Total time: 1 h
Yield: Serves 4–6
Ingredients: salt and pepper; 1 large egg (size 1–2), beaten; 2 onions, halved, roots trimmed, unpeeled; 50 g (2 oz) fresh breadcrumbs; 1 tablespoon each finely chopped fresh mint, parsley, basil, and chives; 900 ml (1½ pints) vegetable or light chicken stock; 2 carrots, split lengthways; 125 g (4 oz) soft goat’s cheese; 4 fat garlic cloves, crushed with the flat of a knife; 1 kg (2 lb) plum tomatoes

Preparation info

Serves
4–6

Difficulty
Medium
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.

Ingredients

For the soup

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

Spring
Soup

Method

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.