close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

AllFreeSlowCookerRecipes.com

Menu

Free Offer
17 Slow Cooker Casserole Recipe Classics

This FREE eCookbook is filled with tasty slow cooker beef casseroles, slow cooker chicken casseroles and more. Your whole dinner is wrapped into one dish!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Tomato and Polenta Dumplings Soup

By: Ramona Cuisine from ramonascuisine.com
Updated December 03, 2019
Tomato and Polenta Dumplings Soup
Tomato and Polenta Dumplings Soup

"This tomato and polenta dumplings soup is such a refreshing, light and packed with antioxidants and vitamins soup a real winter warmer and a soul-hugger like I always say. This soup is as good and refreshing if eaten in the summer when can be enjoyed even cold. Of course, to make it a little creamier and even more exciting that this soup already is, just add a dash of creme fraiche. Yumm. The taste given by the roast vine tomatoes is so unique."

NotesPolenta can also be grilled or fried if you wish to make it even more interesting.?? Enjoy ! ??

Serves4

Preparation Time20 min

Cooking Time35 min

Cooking MethodOven

Ingredients

  • For the soup900 g vine tomatoes (organic)
  • 1 l water boiling (use kettle)
  • 2 small carrots (organic)
  • 6 cloves garlic (organic)
  • 3 peppers (red) (organic)
  • 2 tbsp balsamic vinegar (optional)
  • 2 tbsp olive oil
  • 1 pinch salt
  • For the polenta500ml water boiling (use kettle)
  • 2 small rosemary springs (organic)
  • 150 g polenta flour dry, fine or coarse
  • 1/2 tsp salt
  • 1 pinch pepper freshly ground
  • 2 medium onions (brown or red) (organic)
  • 3-4 tbsp creme fraiche (optipnal)

Instructions

  1. Preheat oven at 180 C/ 350 F/ Gas Mark 4.

  2. Peel and wash all the vegetables. Peel only 2 garlic cloves the rest leave them skin on.

  3. Cut tomatoes into quarters or halves, finely chop half rosemary, peppers and onions cut into chunks, four cloves of garlic (leave skin on). Put all in a baking tray, toss them and sprinkle some salt, the olive oil and freshly grind some black pepper. Place in the oven and roast for 25-30 min. At this point you can increase the oven temperature to 200 C/ 400 F/ Gas mark 6 if you wish. Don’t forget to sprinkle the balsamic vinegar if you choose to put it in. It’s really nice I do recommend you try it.

  4. Making the polenta: While the vegetables are roasting nicely, place a medium size pan on a medium fire, put the 500 ml boiling water from the kettle in, some salt, and the remainder of the rosemary needles finely chopped. When the water begins to boil again which should happen pretty much straight away, sprinkle in the polentsa flour little by little while stirring continuously with the other hand (with a wooden spoon) until it all goes in. Keep on stirring so that it doesn't form a crust. This should be ready in 5-7 min.

  5. Back to the soup again: Place all the roast veggies into a cooking pan, on medium fire, put the boiling water (1l) but before, please don’t forget to squeeze the garlic cloves out of their skin ??. With the help of an electric hand blender, blend it all nicely until it becomes nice'n smooth. Season well.

  6. Take the polenta into spoonful dumplings and spoon them into the soup. Cook for 5 extra minutes.

  7. Serve the soup in a bowl or deep plates and why not, spoon in a small dollop of creme fraiche if you wish. Totally optional.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Simple Southern Chicken Stew

Try this Simple Southern Chicken Stew recipe for dinner, and see how delicious and hassle-free a slow cooker chicken stew can truly… Continue reading: "Simple Southern Chicken Stew"



Something worth saving?

Register now for FREE to:

  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

I Love It