Sweet grape tomatoes are perfect to roast and create a simple soup for during the week or to serve to guests for a special meal. Delicate goat cheese dumplings give a unique and tasty twist to the soup.
Prep Time: 15 minutes
Cook Time: 35 minutes
2 pints grape tomatoes
4 cloves garlic
2 tbsp (25 mL) extra virgin olive oil
1/4 cup (50 mL) chopped fresh Italian parsley
1 tsp (5 mL) chopped fresh rosemary
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) vegetable broth
1 small log (140 g) Ontario chevre (soft, unripened goat cheese)
3 tbsp (45 mL) seasoned breadcrumbs
In a bowl, combine tomatoes, garlic, oil, 2 tbsp (25 mL) of the parsley, rosemary, and a pinch each of the salt and pepper. Spread onto a parchment paper lined baking sheet and roast in a 400°F (200°C) oven for about 25 minutes or until golden and soft.
Scrape into a blender or food processor and puree until smooth. Place in a saucepan and add broth. Bring to a gentle boil and let simmer for 10 minutes or until flavours develop.
Meanwhile, in a bowl stir together goat cheese, egg, breadcrumbs and remaining parsley. Using a small teaspoon, drop dough by teaspoonfuls (5 mL) into soup and stir for 5 minutes.
Makes 6 servings.
Yields: 6 cups (1.5 L)
Tip: You can make the dumplings while the soup is simmering then stir them all in gently to cook through.
Soup can be made up to 2 days ahead or frozen for up to 2 weeks.
Per serving (1 cup/250 mL soup): About 171 cal, 8 g pro, 11 g total fat (4 g sat fat), 11 g carb, 2 g fibre, 42 mg chol, 498 mg sodium. %RDI: iron 10%, calcium 7%, vit A 24%, vit C 34%
Source: Ontario Goat Cheese (ontariogoatcheese.ca)