Roasted Mediterranean Soup with Herby Dumplings


  • 2 aubergines, quartered and sliced
  • 2 large courgettes, cut into thick wedges
  • 2 red peppers, de-seeded and cut into chunks
  • 2 red onions, cut into wedges
  • 900g tomatoes, skinned, de-seeded and chopped
  • 1 head garlic, broken into cloves, papery skin removed
  • 2 springs rosemary
  • 5 tbsp oilve oil
  • salt and pepper
  • 1.2 litres vegetable stock
  • 1 tsp balsamic vinegar
  • 50g self-raising flour
  • 25g butter
  • pinch salt
  • 2tbsp creme fraiche
  • a little water
  • 1-2 tbsp fresh chopped herbs


  1. Pre-heat the oven to Gas Mark 8/230oC/450F. 
  2. Spread the vegetables, garlic and rosemary onto a large roasting tray.  Sprinkle with oil, salt and pepper andgive everything a good mix.  Arrange in a single layer.
  3. Roast on the highest shelf in the oven for 30-35 minutes.  Turn the vegetables half way through cooking.
  4. Remove the rosemary.  Allow to cool slightly before pulsing in batches in a food processor.  I like to still be able to identify the vegetables, inwhich case leave them fairly coarse.  This also makes the soup more colourful.
  5. Place the vegetables in a large saucepan.  Stir in the stock and balsamic vinegar.  Bring to the boil and bubble for 5 minutes to heat through thoroughly.
  6. Mix the flour, butter, herbs and salt together in a small bowl.  Stir in the creme fraiche and sprinkle over enough water (about 1 tablespoon) to bring the mixture together to form a dough.
  7. Divide the mixture into eight pieces, using floured hands if necessary, and gently roll into small balls.
  8. Pop the dumplings on top of the soup, cover and simmer for 10 minutes.
Use a slotted spoon to carefully scoop the dumplings out.  Divide the soup between the serving bowls, and pop the dumplings on top.

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