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<!doctype html>
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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://live-production.wcms.abc-cdn.net.au/6b22574b8540182ab91dffde7d67fd55?impolicy=wcms_crop_resize&cropH=1120&cropW=1989&xPos=11&yPos=182&width=862&height=485"
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itemprop="image"
class="photo photoswipe"
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</div>
<!-- Name -->
<h1 itemprop="name" class="name">
Smoky Tomato Soup with Cheesy Spring Onion Dumplings
</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">0:10</span>
<b>Cook Time: </b><span itemprop="cookTime">0:45</span>
<b>Difficulty: </b><span itemprop="difficulty">Medium</span>
<b>Servings: </b><span itemprop="recipeYield">4-6</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.abc.net.au/everyday/smoky-tomato-soup-with-cheesy-spring-onion-dumplings/12523010"
>
<span itemprop="author">abc.net.au</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>60</strong>ml (1/4 cup) extra virgin olive oil
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> onion, finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> cloves garlic, finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> sprig rosemary, leaves removed and chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> heaped Tbsp tomato paste
</p>
<p class="line" itemprop="recipeIngredient">
<strong>800</strong>g (1 large can or 2 x 400g cans) whole peeled
tomatoes, tomatoes and juice separated
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tsp smoked paprika
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1/2 - 1</strong> tsp red chilli flakes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>6</strong> cups vegetable stock
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> parmesan rind (optional)
</p>
<p class="line" itemprop="recipeIngredient">
Handful grated cheese, to serve (optional)
</p>
<p class="line" itemprop="recipeIngredient">
Handful finely chopped spring onions, to serve (optional)
</p>
<br />
<p class="line" itemprop="recipeIngredient">
<strong
><strong>Cheese and spring onion dumplings:</strong></strong
>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>150</strong>g (1 cup) plain flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tsp baking powder
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1/2</strong> tsp salt
</p>
<p class="line" itemprop="recipeIngredient">Black pepper</p>
<p class="line" itemprop="recipeIngredient">
<strong>30</strong>g (2 Tbsp) butter, chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>50</strong>g ( 1/2 cup) grated cheddar cheese
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> spring onions, finely chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> egg
</p>
<p class="line" itemprop="recipeIngredient">
<strong>80</strong>ml (1/3 cup) milk
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
1. Heat a large wide pot or Dutch oven on medium-low. When hot,
add 60ml (1/4 cup) of olive oil along with the onion and cook for
6-8 minutes until soft. Add the garlic, rosemary, tomato paste and
stir for 2-3 minutes until fragrant and the paste begins to
caramelise. Add the tomatoes (without the juice) along with
paprika and chilli flakes and cook for 5-7 minutes on medium-low
heat, leaving it to cook for intervals of 1-2 minutes before
stirring to encourage the tomatoes to caramelise. Pour in the
stock and parmesan rind if using, cover and cook for 15 minutes on
low heat.
</p>
<p class="line">
2. Meanwhile, make the dumplings by combining the flour, baking
powder, salt and a good grind of black pepper in a bowl. Rub the
butter into the flour with your fingertips, until the mixture is
coarse and sandy (no need to break up the butter too much). Stir
in cheese and spring onions and combine well. Beat the egg with
the milk and pour into the flour mixture. Stir until just
combined.
</p>
<p class="line">
3. Remove the parmesan rind from the soup and discard. Blend it
until it is smooth, using a stick blender or in a food processor.
</p>
<p class="line">
4. Using a large tablespoon or ice cream scoop, very gently drop
balls of the dough, about the size of a golf ball, into the soup.
They will expand greatly during cooking so space them apart. Cover
and cook on medium-low heat for 15-20 minutes. Try not to open the
lid during cooking as the steam helps the dumplings puff up.
Insert a toothpick or bamboo skewer to check that the dumplings
are cooked through. It should come out relatively clean, a few
crumbs are OK, but it shouldn't be gooey. If they're not
ready yet, pop the lid back on and cook for another 3-5 minutes.
</p>
<p class="line">
5. To serve, ladle the soup with a dumpling or two into a serving
bowl. Top with a drizzle of olive oil, and scatter with extra
cheese and spring onions. If you have any leftovers, reheat the
dumplings and the soup separately, to avoid overcooking the
dumplings.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
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