Tomato soup with semolina dumplings
8
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
This hearty soup offers a delightful combination of textures and flavours. The rich tomato-y soup pairs perfectly with light and fluffy semolina dumplings, for an Italian-forward lunch or dinner, perfect for a winter's day.
Ingredients
Cherry tomatoes
800 g, halved
Brown onion
1 large, roughly chopped into wedges
Garlic
2 clove(s), finely grated
Fresh thyme
1 tbs, leaves
Honey
2 tsp
Olive oil
2 tsp
Skim milk
50 ml
Vegetable stock
50 ml
Ground nutmeg
1 pinch
Grated parmesan cheese
¼ cup(s), (20g)
Semolina
50 g
Egg(s)
1 medium, lightly beaten
Fresh basil
1 tbs, chopped
Instructions
1
Preheat oven to 180°C. Line a large, shallow-sided baking tray with baking paper. Arrange tomatoes and onion on baking tray. Add garlic, thyme, honey and oil and toss to coat. Bake for 25 minutes, or until vegetables are tender.
2
Meanwhile, combine milk and stock in a large saucepan over medium heat. Bring to the boil, then stir in nutmeg, parmesan and semolina. Cook for 2-3 minutes, stirring frequently, until semolina is thickened and smooth. Allow to cool for 10 minutes, before stirring in the egg and basil. Season with pepper. Using your hands, shape the semolina mixture into 10 balls and place on a baking-paper lined plate. Cook dumplings in a pot of boiling water for about 10 minutes.
3
While dumplings are cooking, transfer tomato and onion mixture into a large saucepan with 200ml water. Heat over high heat, until mixture comes to the boil. Using a stick blender, blend until veggies come to a puree. Season with salt and pepper. Divide soup between 2 serving bowls. Remove dumplings from water using a slotted spoon and transfer 5 to each bowl of soup. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.