Roasted-tomato soup with cheese and herb dumplings – Food & Home Magazine
Roasted-tomato soup with cheese and herb dumplings - indulge in a flavorful blend of roasted tomatoes and savory dumplings. Perfect for cozy evenings.
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Cooking tools:
- Immersion blender
- Kitchen scale
- Sifter
- Roasting pan
- Stockpot
- Oven
- Stove
- Microwave
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
Ingredients
- <h3>Roasted-tomato soup </h3>
- 24 jam tomatoes, halved
- 2 whole heads of garlic
- 10 sprigs fresh thyme
- salt
- freshly ground black pepper
- olive oil, to drizzle
- 30ml (2 tbsp) sugar
- 30ml (2 tbsp) vegetable stock powder dissolved in 500ml (2 cups) boiling water
- <h3>Cheese and herb dumplings</h3>
- 280g Cake Flour
- 120g maize meal
- 50g white sugar
- 10ml (2 tsp) baking powder
- 10ml (2 tsp) salt
- 75g Clover Mature Cheddar, grated
- 15ml (1 tbsp) dried mixed herbs
- 500ml (2 cups) Clover Fresh Full Cream Milk
- 4 large eggs
- 120g Clover Farmstyle Salted Butter
- freshly picked thyme leaves to garnish
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