| Carbohydrates | 50.3 gs |
| Energy | 399.8 kcal |
| Fats | 20.3 gs |
| Fiber | 4.2 gs |
| Protein | 6 gs |
| Saturated Fats | 2 gs |
| Sodium | 144.3 mg |
| Sugars | 13 gs |
Total
50difficulty
EasyCost
Roasted Tomato Soup with Garlic & Chadon Beni Dumplings
Utensils
can
Area foil
Baking dish
Bowl
Hand Held Blender
Knife
Spoon
Oven
Ingredients
Portions: 4
- 10 Units Tomatoes (ripe)
- 5 Tablespoons Vegetable Oil
- 10 Units Garlic (medium cloves)
- 1 Unit Onion (diced)
- 3 Tablespoons Pimento, Raw (minced)
- 4 Cups Hot Water
- 1 Package MAGGI® Soup It Up! Vegetable Soup Mix
- 2 Tablespoons Granulated Sugar (2-3 tablespoons)
- 1 Cup All-Purpose Flour
- 1 Tablespoon Chadon Beni (finely minced)
- 1 Tablespoon Minced Garlic
- 1/2 Cup Water
- 1/4 Teaspoon Salt
- 1 cube MAGGI® Onion and Garlic Flavoured Seasoning Cubes
Instructions
- 1.Preheat oven to 375˚F (190˚C) oven and line a sheet tray with foil and lightly grease with 1 tablespoon of oil.
- 2.In a bowl, pierce tomatoes with a small knife and stick garlic cloves into the tomatoes.
- 3.Toss garlic stuffed tomatoes in 2 tablespoons of oil and place on the sheet tray.
- 4.Bake in preheated oven until tomatoes are tender and a bit charred. Allow to cool.
- 5.Once cooled peel the loose skin off half of the tomatoes and set aside.
- 6.In a large heavy bottomed pot, heat remaining 2 tablespoons of vegetable oil, sauté garlic, onion, pimentos until soft.
- 7.Add tomatoes, hot water, MAGGI® Soup it Up Vegetable, MAGGI® Onion and Garlic Cube and bring to a boil.
- 8.Remove pot from heat and using an immersion blender, blend ingredients in the pot until smooth.
- 9.Place pot back on the stove and bring to a simmer, gradually add sugar 1 tablespoon at a time to adjust sweetness to your likeness.
- 10.In a bowl, combine remaining ingredients and knead to form a smooth dumpling dough. Shape dumplings however you wish and place in the pot. Cook until dumplings have floated to the top
- 11.Serve immediately.
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