This tomato and polenta dumplings soup is so refreshing, light and packed with antioxidants and vitamins soup a real winter warmer and a soul-hugger like I always say.
This soup is as good and refreshing if eaten in the summer when can be enjoyed even cold.
Of course, to make it a little creamier and even more exciting than this soup already is, just add a dash of creme fraiche. Yummy.
The taste given by the roast vine tomatoes is so unique. It is gluten-free too!
If you liked this soup recipe, you may also like :
- Creamy mushroom soup with turmeric and thyme
- Potato soup with ham hock and petit pois (garden peas)
- Pressure cooker nettle and Black-eyed beans soup
- Broccoli and stilton cheese soup
Ingredients to use in this tomato soup
For the best flavours in this tomato soup, use garden tomatoes, really ripe and roast them with some salt and a drizzle of olive oil.
Here's this tomato and polenta dumplings soup recipe:
Tomato and polenta dumplings soup
For the soup
- 900 g vine tomatoes (31.75 oz) (organic)
- 1 Litre water (use a kettle to boil)
- 2 small carrots (organic)
- 6 cloves garlic (organic)
- 3 medium peppers (red) (organic)
- 2 tablespoons balsamic vinegar (optional)
- 2 tablespoons olive oil
- 1 pinch salt
For the polenta
- 500 ml water (use a kettle to boil)
- 150 g polenta flour (1.2 cups) dry, fine or coarse
- 2 tablespoons rosemary (organic)
- 1/2 teaspoon salt
- 1 pinch pepper freshly ground
- 2 medium onions (brown or red) (organic)
- 3-4 tablespoons creme fraiche (optional) do not include to make the dish vegan
- Preheat oven at 180 C/ 350 F/ Gas Mark 4.
- Peel and wash all the vegetables. Peel only 2 garlic cloves the rest leave them skin on.
- Cut tomatoes into quarters or halves, finely chop half rosemary, peppers and onions cut into chunks, four cloves of garlic (leave the skin on). Put all in a baking tray, toss them and sprinkle some salt, olive oil and freshly grind some black pepper. Place in the oven and roast for 25-30 min. At this point, you can increase the oven temperature to 200 C/ 400 F/ Gas mark 6 if you wish. Don’t forget to sprinkle the balsamic vinegar if you choose to put it in. It’s really nice I do recommend you try it.
Making the polenta
- While the vegetables are roasting nicely, place a medium size pan on a medium fire, put the 500 ml boiling water from the kettle in, some salt, and the remainder of the rosemary needles finely chopped. When the water begins to boil again which should happen pretty much straight away, sprinkle in the polenta flour little by little while stirring continuously with the other hand (with a wooden spoon) until it all goes in. Keep on stirring so that it doesn't form a crust. This should be ready in 5-7 min.
Back to the soup again
- Place all the roast veggies into a cooking pan, on medium fire, put the boiling water (1l) but before, please don’t forget to squeeze the garlic cloves out of their skin ??. With the help of an electric hand blender, blend it all nicely until it becomes nice 'n smooth. Season well.
- Take the polenta into spoonful dumplings and spoon them into the soup. Cook for 5 extra minutes.
- Serve the soup in a bowl or deep plates and why not, spoon in a small dollop of creme fraiche if you wish. Totally optional.