Roasted tomato soup with cheddar dumplings recipe - Great British Chefs

Ingredients

• 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