Roasted tomato soup with spinach and ricotta dumplings
Filled with spinach and ricotta dumplings, this warming recipe is a tasty step up from your typical tomato soup.
Note: + 5 mins cooling time
- 3 x 250g pkts vine-ripened baby roma tomatoes, halved
- 8 garlic cloves, unpeeled
- 1 large red onion, cut into thick slices
- 1 tbs brown sugar
- 250g fresh ricotta, crumbled
- 250g pkt frozen spinach, thawed, excess liquid removed
- 1/4 cup (20g) finely grated parmesan
- 1 Coles Australian Free Range Egg, lightly whisked
- 1/4 cup (35g) plain flour
- 2 cups (500ml) vegetable stock
Preheat oven to 220°C. Line a large baking tray with baking paper. Arrange the tomato, garlic and onion on the lined tray. Spray with olive oil spray and sprinkle evenly with the sugar. Season. Bake for 15 mins or until the tomato is charred and starting to collapse. Set aside for 5 mins to cool. Squeeze the garlic from the skins.
Meanwhile, place the ricotta in the centre of a piece of paper towel and squeeze out as much excess liquid as possible. Discard the liquid. Lightly dust a baking tray with flour. Place the spinach, ricotta, parmesan, egg and flour in a medium bowl. Season and stir until well combined. Roll 1 tbs portions of the ricotta mixture into balls. Arrange on the prepared tray.
Place the onion, tomato, garlic and stock in a large saucepan. Use a stick blender to carefully blend until smooth. Season. Bring to a simmer over medium heat.
Bring a large saucepan of water to the boil over high heat. Reduce to a simmer. Add half the dumplings and cook for 2-3 mins or until the dumplings float to the surface. Use a slotted spoon to transfer the dumplings to a plate. Repeat with the remaining dumplings.
Ladle the soup into serving bowls. Top with the dumplings to serve.
Serve with basil leaves, finely grated parmesan and extra virgin olive oil