Roasted tomato soup with cheddar dumplings recipe

If you’re searching for a feel-good dish that wraps you in comfort, you simply cannot beat this roasted tomato soup with cheddar dumplings recipe. Imagine plump, oven-roasted tomatoes blending seamlessly with sweet carrots, fragrant basil, and a hint of garlic, all finished with pillowy, cheesy dumplings that are just begging to be spooned up. There’s something so nostalgic yet impressive about this dish, bursting with bold colors and flavors, coming together in the coziest way possible. Whether you’re serving it to impress friends or curling up with a big bowl on your own, this soup is a total game-changer!

Ingredients You’ll Need

The beauty of the roasted tomato soup with cheddar dumplings recipe is just how humble, fresh, and accessible each component is. Every ingredient truly pulls its weight, adding distinct layers of flavor, texture, and vibrant color that make this dish extraordinary.

• Tomatoes (1kg, ripe): Go for lovely, ripe tomatoes for maximum flavor and a beautiful natural sweetness in your soup.
• Onion (1, peeled and diced): The onion offers gentle depth and a subtle sweetness that acts as the backbone of the soup.
• Carrot (1, peeled and diced): Adds a mild earthiness and extra body, creating a thicker, more nourishing base.
• Garlic (2 cloves, finely chopped): Brings warmth and a touch of aromatic complexity to every spoonful.
• Basil (1 small bunch, leaves and stalks separated): The stalks flavor the soup as it simmers, while the fresh leaves provide a bright, herby finish.
• Vegetable stock (600ml): Lends richness and savoury undertones, ensuring the soup is wonderfully sippable.
• Mature cheddar (grated): Used in both the soup and dumplings, this bold cheese delivers oozy, tangy comfort.
• Olive oil: Essential for roasting and softening vegetables, it infuses the soup with silkiness.
• Breadcrumbs (2 slices crumbled or about 55g): The key to perfectly textured dumplings – fresh or slightly stale bread both work.
• Eggs (3, beaten): Help bind the dumpling mixture, keeping them light and fluffy as they cook.
• Salt: Enhances all the natural flavors; season with a loving hand.
• Black pepper: A generous grind brings brightness and a touch of gentle heat.

How to Make Roasted tomato soup with cheddar dumplings recipe

Step 1: Roast the Tomatoes

Start by preheating your oven to 190°C (gas mark 5). Slice your ripe tomatoes in half and place them cut-side up in a roomy baking dish. Drizzle with a glug of olive oil, season with salt and black pepper, and let them roast for about 1 hour. You want them soft, luscious, and just a bit caramelized around the edges for maximum flavor.

Step 2: Soften the Veggies

While your tomatoes roast away, heat a couple of tablespoons of olive oil in a large pan over a medium heat. Add the diced onion, carrot, and garlic, and gently cook them for about 7 minutes. They should soften and become fragrant, but not take on too much color. In the last minute, chop and toss in the basil stalks—they’ll release tons of herby goodness into your base.

Step 3: Combine & Simmer the Soup

When the tomatoes are done, tip them (and any juicy goodness left behind) into your pan with the softened veggies. Pour in the vegetable stock, stir everything together, and bring to a gentle boil. Lower the heat, cover, and let it all simmer away for 10–20 minutes, until the carrots are tender and melded into the mix.

Step 4: Blend Until Smooth

Once your veggies are soft and the kitchen smells like magic, transfer the mixture to a blender (or use an immersion blender). Blitz until gleamingly smooth, then return the soup to the pan and gently reheat on low so it’s piping hot and ready for dumplings.

Step 5: Make the Cheddar Dumplings

While the soup simmers, get started on your dumplings. In a bowl, combine the breadcrumbs, beaten eggs, mature cheddar, a generous pinch of salt, and black pepper. Mix until you have a moist, doughy mixture that can easily be shaped. Roll teaspoon-sized portions into small balls—try not to eat them all before they hit the soup!

Step 6: Cook the Dumplings in Soup

Carefully drop the dumpling balls into the hot soup. Pop a lid on the pan and let them simmer for about 10 minutes. They’ll puff up a little, filling your kitchen with the aroma of melting cheese and fresh basil.

Step 7: Serve and Garnish

Ladle the vibrant soup and its cheesy dumplings into bowls. Shower each bowl with a generous handful of grated cheddar and a scattering of fresh basil leaves for the ultimate finish.

How to Serve Roasted tomato soup with cheddar dumplings recipe

Garnishes

This roasted tomato soup with cheddar dumplings recipe shines when topped with fresh basil leaves and an extra sprinkle of mature cheddar right before serving. You could even drizzle a good olive oil or add a few chili flakes for extra depth, letting everyone personalize their bowl as they like.

Side Dishes

Nothing pairs quite like a toasty hunk of sourdough or garlicky bread with this soup. For a lighter touch, a peppery arugula salad or simply dressed greens bring perfect contrast to the soup’s rich, cheesy notes.

Creative Ways to Present

Try serving your roasted tomato soup with cheddar dumplings recipe in large mugs, topped with microgreens for an elegant touch, or present it in individual mini cocottes for a cozy dinner party starter. Swirl in a spoonful of crème fraîche or pesto before garnishing if you fancy elevating things further!

Make Ahead and Storage

Storing Leftovers

If you have any soup left, let it cool completely before transferring to an airtight container. It will keep beautifully in the fridge for up to three days. The flavors somehow become even deeper on the second day!

Freezing

The soup itself (without dumplings) can be frozen for up to three months—simply cool, portion, and pop into freezer-safe containers or bags. For best results, make fresh dumplings right before serving, as they’re at their cheesiest and fluffiest when just cooked.

Reheating

To reheat, gently warm the soup on the stove, stirring occasionally until hot. If you’ve frozen the soup, thaw it overnight in the fridge first. Drop in freshly made dumplings while the soup is reheating for the perfect texture and flavor.

FAQs

Can I use canned tomatoes instead of fresh?

Absolutely! If ripe tomatoes aren’t in season, use two large cans of whole peeled tomatoes. Roasting canned tomatoes for about 30 minutes can also intensify their flavor before proceeding with the roasted tomato soup with cheddar dumplings recipe.

How do I make the dumplings gluten-free?

Simply swap out regular breadcrumbs for your favorite gluten-free version, or use crushed gluten-free crackers. The dumplings will still hold together perfectly and soak up all that cheesy goodness.

Can I add other vegetables to the soup?

Definitely! Red bell peppers or a handful of roasted sweet potatoes blend in seamlessly. Just keep the proportions similar to let the tomato flavor remain front and center in the roasted tomato soup with cheddar dumplings recipe.

What’s the best cheddar to use?

Choose a mature or sharp cheddar for the biggest flavor impact, but any variety you love will work. You can even experiment with a smoked cheddar for a twist on the classic taste profile.

How do I keep my dumplings from falling apart?

Make sure your mixture is moist but holds together easily when shaped—a bit like cookie dough. Don’t overwork them, and gently drop them into simmering (not boiling) soup for the ideal texture every time.

Final Thoughts

This is one of those comforting, soul-warming dishes you’ll want to make again and again. Give this roasted tomato soup with cheddar dumplings recipe a try—you’ll be amazed at how a few fresh ingredients and a little homemade magic can create something so special. Here’s to ladling up happiness, one bowl at a time!

Print