Recipe Rating

Simply delicious, full of flavour and a sure fire winter warmer soup.


  • 4 onions with skins on, halved
  • 1 kg Roma tomatoes, dark red
  • 8 garlic cloves, unpeeled
  • 4 carrots, peeled and halved
  • olive oil
  • salt and freshly ground black pepper
  • 60ml tomato paste
  • 30ml sugar
  • 1 litres vegetable stock
  • 10 ml fresh rosemary, finely chopped


  • 250 g goats cheese
  • 120 g fresh breadcrumbs
  • 60 ml mint, finely chopped
  • 60ml parsley, finely chopped
  • 2 eggs, beaten
  • 2 ml grated nutmeg
  • salt and freshly ground black pepper
  • Tabasco
  • lemon juice

Pre-heat oven 200 C.

Place all the vegetables on a baking tray. Brush the cut sides of the onions and the entire surface of the tomatoes, garlic, carrots, with olive oil and sprinkle with sugar, finely chopped rosemary, salt and freshly ground black pepper.


Put in the oven and roast for 40 minutes, until the skins of the onions are wrinkled and loose.  In the meantime make the dumplings.  Place the herbs in a food processor and chop, add the goats cheese, breadcrumbs and beaten eggs.  Process to mix, do not overbeat.  Add the eggs and season to taste with salt and freshly ground black pepper.  Using two teaspoons dipped in cold water form the mixture into quenelle shaped dumplings. Allow 1 / 2 dumplings per person.  Chill dumplings in fridge.

As soon as the vegetables are cool enough to handle slip the skins off the onions and place all the vegetables together with the juices into a processor. Add the tomato paste. Puree until smooth adding a little of the stock if necessary. Sieve for perfect silky smoothness.  Place the soup in a saucepan, taste and add more sugar if necessary.


Check for final seasoning adding a dash of Tabasco, lemon juice, salt and freshly ground black pepper.  Bring to the boil, slip in the dumplings and poach for 3 – 4 minutes.

Serve in warmed bowls with a sprinkling of mint.

Roasted Tomato And Onion Soup
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