It’s freezing here in Indianapolis.
Literally 5 degrees outside.
The thought of soup warms my soul and I knew this was the perfect weekend to make a BIG batch of vegetable soup.
Roasted vegetable soup.
With dumplings. Doughy, savory, packed with fresh parsley and thyme.
YUM.
This soup has a thick consistency like split pea soup which I think makes it really filling and satisfying. The tomato base isn’t too acidic because there are lots of other veggies like zucchini and sweet potatoes mixed in. The tiny sprinkle of goat cheese on top is the PERFECT combination of creamy, tangy, heaven.
My personal spin on this recipe :-)
Ingredients:
- 2 zucchinis
- 1 small eggplant
- 2 small sweet potatoes
- 2 medium sized carrots
- 1 small yellow onion
- 4 cloves garlic
- 2 cans tomato sauce
- 7 cups vegetable broth
- Salt and pepper
- Olive oil
For the dumplings:
- 2 eggs
- 1 cup flour
- 1 TBS fresh chopped thyme
- 2 TBS fresh chopped parsley
Directions:
Skin your sweet potatoes and cut into large cubes. Cut zucchini, eggplant, onion, and carrots into large slices as well. Spread vegetables out on a baking sheet along with 4 cloves garlic (still in the outer peel). Cover veggies with 2-3 TBS olive oil. Salt and pepper them LIBERALLY- use a lot of black pepper. Mix around until veggie are coated. Bake at 350F for 30-45 minutes until brown on each side- flip veggies after 15-20 minutes.
Put all your roasted veggies into a blender or use an immersion blender. Add 2 cups vegetable broth and blend until smooth.
In a large pot on the stove, add 2 cans of tomato sauce. Set heat to medium. Add in the roasted vegetable puree from your blender and mix well. Add in more vegetable broth to thin it out until you’ve reached a desired consistency. I used about 6 cups total.
To make the dumplings:
OKAY, I tried to make these dumplings originally using a recipe I found online and it was an EPIC fail! I used flour and baking powder and milk. Once I put them into the hot soup to cook, they completely dissolved!! It was terrible. So, I called my mom and she came to the rescue with her dumpling recipe.
Failing at 2 recipes… then making a third batch that worked!!!
Crack 2 eggs into a bowl and mix with a fork. Add in fresh chopped herbs and mix. Slowly add flour about 1/4 cup at a time. Once you have a sticky dough (stickier than cookie dough) you are done. I added a little more than 3/4 cup flour. Spoon drop the dough into your soup. You want the soup to be simmering lightly- not boiling. Once you’ve dropped in all your dough, turn off the heat, cover the soup, and let it sit. The dumplings will be perfectly cooked after about 5-10 minutes.
I used the failure dough (I tried 2 different recipes!!!) to make little drop biscuits! They are actually scrumptious (great word Gigi 
)!
To top off this soup and make it even more delicious, add a sprinkle of herbed chèvre (goat cheese) on top.
Divine!
YUM! Looks outstanding…roasted veggie soup always hits the spot during the winter.
Yes. You need warm and comforting food I think
OMG! This sounds incredible. Bookmarking to surprise for Josh next weekend! Thank you!
Erin @ Girl Gone Veggie recently posted…Lights, Camera, Take Action: Behind the Scenes with Generation Know
Yay!!! Let me know if you make it Erin!!! Heading over to your blog now to catch up- you’ve been a traveling lady!!
You know it’s meant to be when you have all of these ingredients waiting downstairs in your kitchen. This sounds absolutely amazing and WILL be made for dinner this week or next at the very latest. Holy moly!!
Amanda @ Run Principessa recently posted…Swimming & Shopping
YES!! Make it!!!! xoxox
yum!!! i LOVE dumplings in soup. this sounds great!
Thanks Lindsay!
me in No Cal means ME JUST DISCOVERED my love of roasted veggie soup!!!
MizFit recently posted…Strong is NOT the new SEXY (my thoughts)
nom nom nom
I’m channeling you this week and eating whole, real food.
Yum yum yum! That soup looks awesome, and those dumplings? Perfect addition! Considering it is 20 degrees outside, I think hit soup would make the perfect hot lunch for today! Come share your leftovers with me?
I will totally share with you Jana!! Especially if I can have some of your hot chocolate
Can you read my taste bud’s mind?? First the lettuce wraps and now this…. YUM! Definitely trying this!!
Marissa recently posted…Experia Coolmax Socks Review
hahahahaah Thank you Marissa!!!! You are so sweet
Ohh love roasted veggies turned into soup. Looks great.
Thanks Elle! I’ve never tried it before and so I’m glad this recipe was a success!
This looks awesome! I love that you included dumplings and cheese with it, because I’m so tired of some other “healthy” blogs that have recipes like “I made vegetable soup: it’s a stick of celery boiled in some water!”
No. Just no.
But again, your recipe looks amazing: delicious, healthy, and satisfying! Way to go!
Kim recently posted…A Very Healthy Birthday
hahahahaha “No. Just no.” Thanks for your sweet comment Kim! I don’t think I could ever handle a boiled stalk of celery… I know exactly what you mean about some recipes. This soup fills you up!!
Oh my goodness, this looks so good! I especially love the dumplings! I can’t wait to try!
Kelly @ Laughter, Strength, and Food recently posted…The Monday After
Thanks Kelly! The dumplings are delish- let me know if you try it!
Hi! This recipe sounds great! About how many servings do you think it is?
Thank you!
Kylee recently posted…lift heavy and get that ass
Hi Kylee! It made a huge pot! I would say probably 8 servings… The dumpling recipe made maybe 9 dumplings and I’ve been having 2 dumplings each time I eat it.. so I’m going with 8 servings! Sorry that’s not super exact…
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