Roasted tomato soup with cheddar dumplings

1 hour 45 minutes


Roasted tomato soup

  • 1kg tomatoes, ripe
  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 2 garlic cloves, finely chopped
  • 1 bunch of basil, small, separated into leaves and stalks
  • 600ml of vegetable stock
  • mature cheddar, grated
  • olive oil


  • 2 slices of bread, crumbled, or approximately 55g of breadcrumbs
  • 3 eggs, beaten
  • 55g of mature cheddar
  • salt
  • black pepper


Preheat the oven to 190°C/gas mark 5
Cut the tomatoes in half and arrange cut-side up in a baking dish. Drizzle with a little olive oil and season with salt and pepper
Bake for approximately 1 hour, until the tomatoes are totally soft and beginning to char around the edges
Heat a couple tablespoons of olive oil in a pan over a medium heat and add the onion, carrot and garlic. Cook for approximately 7 minutes until softened. Meanwhile, chop the basil stalks and addd to the pan. Cook for another minute
Add the roasted tomatoes (including any juices that seeped out) to the pan along with the vegetable stock. Stir, bring to the boil, then turn the heat down. Cover and leave to simmer for about 10-20 minutes (until the carrots are very soft)
Blitz the soup in a blender then return to the pan and gently reheat
Meanwhile, make the dumplings by mixing together all of the ingredients - you should have a moist doughy mix that’s easy to shape into small balls (about the size of a teaspoon)
Drop the balls into the hot soup and simmer with a lid on for approximately 10 minutes
Ladle the soup and dumplings into bowls and garnish with grated cheddar cheese and fresh basil leaves before serving