Roasted Tomato Soup with Garlic & Chadon Beni Dumplings

Let's cook it
Difficulty Easy
Portions: 4
Total 50 min

Ingredients

  • 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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