Roasted Tomato Soup with Garlic & Chadon Beni Dumplings
- 0 people already cooked this dish.
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Total: 50minPreparation: 22minCooking: 27min
- Portions: 4
- Difficulty: Easy
Recipe ingredients saved
Ingredients
Instructions
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Preheat oven to 375˚F (190˚C) oven and line a sheet tray with foil and lightly grease with 1 tablespoon of oil.
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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.
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Add tomatoes, hot water, MAGGI® Soup it Up Vegetable, MAGGI® Onion and Garlic Cube and bring to a boil.
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Remove pot from heat and using an immersion blender, blend ingredients in the pot until smooth.
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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.
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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
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Serve immediately.
Utensils
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Baking dish
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Oven
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Area foil
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Bowl
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Knife
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can
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Spoon
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Hand Held Blender
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Bowl
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Knife
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Bowl
Nutritional information 398kcal = 1,666kj /per portion
- 398.09 Calories Energy
- 6.09 Grams Protein
- 50.19 Grams Carbohydrates
- 976.04 Milligrams Sodium
- 20.09 Grams Fats
- 1.86 Grams Saturated Fats
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