Roasted Tomato Soup with Garlic & Chadon Beni Dumplings

Preheat oven to 375˚F (190˚C) oven and line a sheet tray with foil and lightly grease with 1 tablespoon of oil.

In a bowl, pierce tomatoes with a small knife and stick garlic cloves into the tomatoes.
Toss garlic stuffed tomatoes in 2 tablespoons of oil and place on the sheet tray.

Bake in preheated oven until tomatoes are tender and a bit charred. Allow to cool.
Once cooled peel the loose skin off half of the tomatoes and set aside.

In a large heavy bottomed pot, heat remaining 2 tablespoons of vegetable oil, sauté garlic, onion, pimentos until soft.

Add tomatoes, hot water, MAGGI® Soup it Up Vegetable, MAGGI® Onion and Garlic Cube and bring to a boil.

Remove pot from heat and using an immersion blender, blend ingredients in the pot until smooth.

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.

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

Serve immediately.