Tomato And Polenta Dumplings Soup
"This tomato and polenta dumplings soup is so refreshing, light and packed with antioxidants and vitamins, a real winter warmer or a summer soul-hugger like I always say. It is a beautiful vegetarian dish, can easily be made vegan, it is gluten-free too. This particular soup I'd rate as the best tomato soup perfect also for a low-calorie diet. Makes a great refreshing soup option to eat in the summer enjoyed cold. A light tomato soup with polenta dumplings with plenty of roasted vine tomatoes, classic vitamins and an antioxidant-packed soup for every day. "
Serves4
Preparation Time10 min
Cooking Time45 min
Cooking MethodOven
Ingredients
- For the soup::900 g vine tomatoes (31.75 oz) (organic)
- 1 Litre water ( 34 fl oz) (or vegetable stock)
- 2 small carrots (organic)
- 4 cloves garlic (organic)
- 2 medium peppers (red) (organic)
- 2 tablespoons balsamic vinegar (optional)
- 2 tablespoons olive oil
- 1 pinch salt
- For the polenta::500 ml water ( 17 fl oz) (use a kettle to boil)
- 150 g polenta flour (1.2 cups /5.3 oz) dry, fine or coarse
- 1 tablespoon rosemary (organic)
- 1/2 teaspoon salt
- 1 pinch pepper freshly ground
- 2 medium onions (brown or red) (organic)
- 3-4 tablespoons creme fraiche (optional) do not include for a vegan option
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Preheat oven at 180 C/ 350 F/ Gas Mark 4.
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Peel and wash all the vegetables. Peel only 2 garlic cloves the rest leave them skin on.
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Cut tomatoes into quarters or halves, finely chop half rosemary, peppers and onions cut into chunks, 2 cloves of garlic (leave the skin on). Put all in a baking tray, toss them and sprinkle some salt, drizzle olive oil and freshly grind some black pepper. Place in the oven and roast for 25-30 min. At this point, you can increase the oven temperature to 200 C/ 400 F/ Gas mark 6 if you wish. Don’t forget to sprinkle the balsamic vinegar if you choose to add it. It’s really nice I do recommend you try it.
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Making the polenta: While the vegetables are roasting nicely, place a medium size pan on a medium fire, put the 500 ml boiling water from the kettle in, some salt, and the remainder of the rosemary needles finely chopped. When the water begins to boil again which should happen pretty much straight away, sprinkle in the polenta flour little by a little while stirring continuously with the other hand (with a wooden spoon) until it all goes in. Keep on stirring so that it doesn't form a crust. This should be ready in 5-7 min.
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Back to the soup again: Place all the roast veggies into a cooking pan, on medium fire, add the boiling water or veg stock (1l) but before, please don’t forget to squeeze the garlic cloves out of their skin. With the help of an electric hand blender, blend it all nicely until it becomes nice 'n smooth. Season well. Place on med/high heat and simmer for another 15 min. This is what will give this soup a nice deep colour and a rich taste.
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Take the polenta into spoonful dumplings and spoon them into the soup. Cook for 5 extra minutes if you wish.
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Serve the soup in a bowl or deep plates and why not, spoon in a small dollop of creme fraiche if you wish. Totally optional but so delicious.