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Vegan roasted tomato soup with dumplings
Looking to add some vegan comfort food to your recipe collection? Then look no further than our roasted tomato soup with vegan dumplings.
Taking homemade tomato soup to the next level, this light yet hearty soup is perfect for those managing their weight – or if you just fancy a warming meal on a cold evening! Full of fresh veggies, discover how to make this sumptuous vegan soup below.
Nutrition: per serving
Calories
244kcalProtein
7gTotal fat
7gFibre
7gCarbs
35gSugar
13gSalt
3gIngredients
For the soup:
2 tbsp olive oil
Salt & pepper
1kg mixed tomatoes, halved if large
1 garlic bulb, broken into skin on cloves
1 carrot, finely diced
1 celery stalk, finely diced
1 onion, finely diced
1 litre vegetable stock *
For the dumplings:
100g plain flour
1 tsp salt *
1 tsp baking powder
2 tbsp olive oil
50ml water
25g basil*
For the salsa:
½ cucumber, peeled and finely diced
½ red onion, finely diced
1 lime, juiced
*Available at Holland & Barrett
Method
1
Preheat to oven to 180C/350F. In a large roasting tray, add the tomatoes with a good sprinkling of salt and pepper and drizzle over 1 tbsp olive oil. Roast for 50 minutes until completely soft and starting to dry.
2
After the first 20 minutes, add in the garlic cloves. Meanwhile, heat the remaining olive oil in a large saucepan and add the carrot, celery and onion. Cook over a low heat until softened.
3
To prepare the salsa, combine the cucumber and red onion in a bowl with a good sprinkle of salt and the lime juice spooned over. Stir occasionally before required. Set aside.
4
Once the tomatoes are ready, squeeze the garlic cloves from their skins and add into the vegetable pan with the tomatoes. Pour over the stock and then purée with a hand blender. Taste for seasoning and keep on a low heat.
5
To make the dumplings, blitz the dry ingredients and basil in a food processor until you have a green flour mix. Transfer into a bowl and stir through the olive oil and water until you have a thick dough.
6
Once you are ready to serve, turn the soup to a medium heat and add large teaspoon pieces of the dumpling dough to the pan. Within 1-2 minutes they will have puffed up.
7
Serve the soup immediately with the dumpling, and spoon the salsa on top.
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Good for: When you want a bit more than soup.
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