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.
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 :-)
- 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
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.
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.