Roasted Tomato Red Pepper Soup with Ricotta Dumplings
This cozy yet springy roasted tomato red pepper soup features roasted Ontario Greenhouse vegetables, pureed and simmered to creamy perfection.
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Cooking tools:
- Ice cream scoop
- Food processor
- Blender
- Fine-mesh sieve
- Oven
- Baking sheet
- Parchment paper
- Pot
- Stove
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 1 Head Garlic
- 2 Yellow Onions, Cut Into Wedges
- 5 Pounds Vine-Ripened Ontario Greenhouse Tomatoes, Cut Into Wedges
- 2 Ontario Greenhouse Red Bell Peppers, Seeds Removed and Halved
- 3 Tbsp. Olive Oil
- 1/2 Cup Sherry
- 2 Tbsp. Honey
- 1 Tbsp. Tomato Paste
- 4 Cups Vegetable Stock
- Fresh Basil
- 1 cup Flour
- 2 Tbsp. Finely Chopped Basil
- 1 Tbsp. Sugar
- 2 Tsp. Baking Powder
- 1 Tsp. Salt
- 1/3 Cup Ricotta
- 1/4 Cup Yogurt
- 1/4 Cup Milk
- 1 Tbsp. Dijon Mustard
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