Roasted tomato soup with cheddar dumplings recipe
Monica Shaw turns to her mum's trusted recipe for cheddar cheese dumplings to give a deliciously moreish twist to the classic tomato soup and cheese combination.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Stove
- Pot
- Immersion blender
- Grater
- Mixing bowl
- Spoon
- Ladle
- Serving bowl
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
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