Tomato soup with semolina dumplings

Instructions

1. Preheat oven to 180°C. Line a large, shallow-sided baking tray with baking paper. Arrange tomatoes and onion on baking tray. Add garlic, thyme, honey and oil and toss to coat. Bake for 25 minutes, or until vegetables are tender.
2. Meanwhile, combine milk and stock in a large saucepan over medium heat. Bring to the boil, then stir in nutmeg, parmesan and semolina. Cook for 2-3 minutes, stirring frequently, until semolina is thickened and smooth. Allow to cool for 10 minutes, before stirring in the egg and basil. Season with pepper. Using your hands, shape the semolina mixture into 10 balls and place on a baking-paper lined plate. Cook dumplings in a pot of boiling water for about 10 minutes.
3. While dumplings are cooking, transfer tomato and onion mixture into a large saucepan with 200ml water. Heat over high heat, until mixture comes to the boil. Using a stick blender, blend until veggies come to a puree. Season with salt and pepper. Divide soup between 2 serving bowls. Remove dumplings from water using a slotted spoon and transfer 5 to each bowl of soup. Serve.