Recipes | Roasted Tomato Red Pepper Soup with Ricotta Dumplings
Roasted Tomato Red Pepper Soup with Ricotta Dumplings
Move over, grilled cheese, tomato soup has a new main squeeze. This cozy yet springy soup features roasted Ontario Greenhouse tomatoes and red bell peppers, pureed and simmered to rich and creamy perfection. The soup is dotted with airy and light ricotta drop dumplings and finished with fresh basil leaves. This soup takes a little time to make, but thankfully, most of the magic happens without you. Try it today!
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod!
Ingredients
Servings
For the Soup
- 1 Head Garlic
- 2 Yellow Onions, Cut Into Wedges
- 5 Pounds Vine-Ripened Ontario Greenhouse Tomatoes, Cut Into Wedges
- 2 Ontario Greenhouse Red Bell Peppers, Seeds Removed and Halved
- 3 Tbsp. Olive Oil
- 1/2 Cup Sherry
- 2 Tbsp. Honey
- 1 Tbsp. Tomato Paste
- 4 Cups Vegetable Stock
- Fresh Basil
For the Dumplings
- 1 cup Flour
- 2 Tbsp. Finely Chopped Basil
- 1 Tbsp. Sugar
- 2 Tsp. Baking Powder
- 1 Tsp. Salt
- 1/3 Cup Ricotta
- 1/4 Cup Yogurt
- 1/4 Cup Milk
- 1 Tbsp. Dijon Mustard
Instructions
Step 1
Preheat the oven to 400 °F. Break the head of garlic into cloves. Peel the cloves and set them aside.Step 2
Arrange the peppers, cut side down, on a baking sheet lined with parchment paper.Step 3
Add the tomatoes, onions, and garlic cloves.Step 4
Drizzle the veggies with the olive oil and generously sprinkle them with salt.Step 5
Roast for 1 hour or until the veggies are fall-apart tender.Step 6
Let the veggies cool for 10 minutes, then transfer to a food processor or blender. Blitz until smooth.Step 7
Pour the puree through a fine mesh strainer into a large pot. (This step is optional but will result in a smoother soup.)Step 8
Place the puree over low heat. Add the sherry, tomato paste, and honey. Increase the heat and bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.Step 9
While the soup is simmering, whisk to combine the flour, basil, sugar, baking powder, and salt. Add the ricotta, yogurt, milk, and Dijon mustard. Stir until a thick, tacky dough forms.Step 10
Using an ice cream scoop, scoop and drop the dough onto the surface of the simmering soup. Cover the soup and simmer for 15-20 minutes or until the dumplings are fully set.Step 11
Take the soup off of the heat and spoon into bowls. Garnish with fresh basil leaves and serve immediately.
