The tomato season is drawing to a close while cooler weather and shorter days seem to closing in at an alarming speed. This time of year, I like to use the last of the tomatoes to make a big batch of warming tomato soup which I freeze in batches for a little hit of summer (and an easy lunch) on cool autumn days.
Roasted tomato soup on its own is a treasure, but you can really make this true comfort food by adding one of tomato soup’s best compliments: cheddar cheese. You could stir the cheese right into the soup, or go for the classic pairing of grilled cheese, delicious when dipped right into the soup. For my tomato soup, I like to pull out the family recipe book and make something my mom has been making for us since we were kids: Cheddar cheese dumplings.
These dumplings are extremely easy to make, requiring just three ingredients (plus salt and pepper) that get mixed together in a bowl and spooned into the warm soup, ready in just 10 minutes. Back in the day, we used from-the-can Campbell’s Tomato Soup (jazzed up with fresh tomatoes, Worcestershire sauce and grated cheese), but now that I grow my own tomatoes (and am wary of the salt and preservatives in tinned food), I tend to make my own tomato soup.
Feel free to use whatever bread you wish for the breadcrumbs - I tend to go for wholemeal breadcrumbs but white works just as well and sourdough is absolutely dreamy.