Roasted Tomato Soup with Garlic & Chadon Beni Dumplings
already cooked this dish.
Total: 50minPreparation: 22minCooking: 27minPresentation: 1min
- Portions: 4.00
- Difficulty: Easy
- Baking dish
- Area foil
- Hand Held Blender
Nutritional information 398kcal = 1,666kj /per portion
- 398.09 Energy
- 6.09 Grams Protein
- 50.19 Grams Carbohydrates
- 976.04 Milligrams Sodium
- 20.09 Grams Fats
Recipe ingredients saved
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