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Roasted Tomato and Capsicum Soup with Ricotta Dumplings

Serves 5

Ingredients

  • 1kg ripe tomatoes, halved and seeds removed
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon Spanish smoked paprika
  • 2 large cloves garlic, thinly sliced
  • extra virgin olive oil, for drizzling
  • 500g red capsicums
  • 1 large red onion, finely chopped
  • 2 cloves garlic, extra, crushed
  • 500ml chicken or vegetable stock
  • 375g fresh Australian ricotta cheese
  • 2 tablespoons fresh basil pesto
  • 50g Australian parmesan, shaved, for serving
Download Recipe (PDF)

Method

  1. 1. Arrange tomatoes cut side up in a baking dish, sprinkle with seasonings, smoked paprika, garlic and drizzle generously with oil. Arrange capsicums on a baking tray and drizzle with oil. Roast tomatoes and capsicums for 20 minutes until tomatoes are soft, remove tomatoes and cool. Continue roasting capsicums for a further 20 minutes until skins begin to blister.
  2. 2. Sweat capsicums in a plastic bag, remove skin and seeds, then finely chop the flesh. Remove skin from tomatoes, and finely chop flesh reserving pan juices and cooked garlic.
  3. 3. Saute onion and extra garlic in little oil until soft, add chopped tomatoes, capsicums, reserved pan juices and stock and bring to the boil. Reduce heat and simmer for 30 minutes.
  4. 4. Combine ricotta and pesto, season to taste. Roll the ricotta mixture into small firm dumplings and place 3 into each serving bowl. Ladle hot soup over ricotta dumplings, drizzle with extra virgin olive oil and sprinkle with shaved parmesan to serve.

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