This tomato and polenta dumpling soup is light, refreshing and full of vitamins and antioxidants — a dish that warms you in winter and comforts you in summer. It’s vegetarian, can easily be made vegan, and is naturally gluten-free if you follow the polenta-only preparation.
I consider this one of the best tomato soups: low in calories, full of flavour and texture, and excellent served hot or chilled. Roasted vine tomatoes give the soup a unique, rich taste that elevates a simple recipe into something memorable.
Ingredients
Because tomato soup relies on few ingredients, choose the best you can for the fullest flavour. Fresh, ripe produce and roasted vegetables make a big difference.
- Fresh tomatoes – very ripe; roast with salt and a drizzle of olive oil.
- Peppers – use roasted red peppers for sweetness and depth.
- Garlic – roast for mellow, caramelised flavour.
- Herbs – fresh or dried, or a mix of both; rosemary works beautifully here.
- Carrots – roast to add natural sweetness and body to the soup.
How to Make the Easiest Tomato Soup from Scratch
This homemade tomato soup is quick, easy and delicious. If you can’t use fresh tomatoes, a good-quality canned Italian tomato works well — see the FAQ notes below for tips. Made from scratch, this soup stores well and can be preserved for later use.
In brief: roast tomatoes, peppers, carrots, onions and garlic with a splash of olive oil and a pinch of salt; blend with hot water or vegetable stock; simmer briefly, then add polenta dumplings for a comforting finish.
Variations and Serving Suggestions
To make the soup creamier, stir in a spoonful of crème fraîche or a dairy-free alternative just before serving. For a richer polenta, fold in grated cheese or a little roasted onion; omit dairy to keep it vegan. You can also pan-fry or grill leftover polenta dumplings for a crisp contrast.
Other summer soup options
Try other light, seasonal soups such as wild garlic and nettle soup, creamy mushroom soup with turmeric and thyme, pressure-cooker nettle and black-eyed beans soup, or Moroccan tomato and cauliflower soup to vary your menu.
For the most flavour, use garden or very ripe summer tomatoes. Sun-ripened fruit delivers the best aroma and sweetness. If fresh tomatoes aren’t available, San Marzano or other high-quality Italian canned tomatoes are excellent because they’re less watery and very flavorful. If using fresh tomatoes, about 10–12 large tomatoes (roughly 900–1000 g / 2 lb) is a good guide. Peeling is optional if you plan to blend thoroughly.
Yes. Use a quality brand of whole peeled or chopped canned tomatoes when fresh tomatoes are out of season. Replace the fresh tomatoes with canned ones and follow the same roasting and cooking steps for a tasty result.
Here is the recipe for tomato and polenta dumpling soup. Enjoy and feel free to leave feedback or tag the author if you try it.
Tomato and polenta dumplings soup
Equipment
- 1 oven tray or a sheet pan
- 1 hand blender
- 1 pot
- 1 pan
Ingredients
For the soup
- 900 g vine tomatoes
- 2 medium onions (brown or red)
- 1 litre water or vegetable stock
- 2 small carrots
- 4 garlic cloves
- 2 medium red peppers
- 2 tablespoons balsamic vinegar (optional)
- 2 tablespoons olive oil
- 1 pinch salt (to taste)
For the polenta
- 500 ml boiling water
- 150 g polenta flour (fine or coarse)
- 1 tbsp dried or fresh rosemary, finely chopped
- ½ tsp salt
- 1 pinch freshly ground pepper
- 3–4 tbsp crème fraîche (optional; omit for vegan)
Instructions
Soup preparations
- Preheat the oven to 180°C (350°F / Gas Mark 4).
- Peel and wash the vegetables. Peel two garlic cloves and leave the remaining garlic unpeeled for roasting.
- Cut tomatoes into quarters or halves. Chop rosemary finely. Cut peppers, carrots and onions into chunks. Place all vegetables on a baking tray, drizzle with olive oil, sprinkle salt and freshly ground pepper, and roast for 25–30 minutes. If you like, increase the oven to 200°C (400°F / Gas Mark 6) for a bit more caramelisation. Add balsamic vinegar before roasting if using — it adds a lovely depth.
Making the polenta
- While vegetables roast, bring 500 ml boiling water to a simmer in a medium pan, add a pinch of salt and the chopped rosemary. Slowly sprinkle in the polenta while stirring continuously to avoid lumps and crust. Cook for 5–7 minutes, stirring, until thick and smooth.
Finish the soup
- Transfer the roasted vegetables to a pot, squeeze roasted garlic from its skins into the pot, add 1 litre boiling water or stock, and blend with a hand blender until smooth. Season to taste and simmer on medium-high for 15 minutes to deepen the flavour.
- Using a spoon, shape the polenta into small dumplings and drop them into the simmering soup. Cook for an additional 5 minutes so the dumplings set and absorb flavour.
- Serve in bowls, adding a small dollop of crème fraîche or a dairy-free alternative if desired.
Notes
For richer polenta, stir in roasted garlic, sautéed onions or grated Parmesan just before the polenta is set. Omit dairy to keep it vegan.
Enjoy!
Nutrition
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Carbohydrates: 52 g
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Protein: 7 g
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Fat: 12 g
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