Rosso Zuppa with Rosemary Polenta Dumplings
Clock Image
Prep: 10 mins
Cook: 30 mins
Red truly is the colour of love with this rich, roasted soup and dollops of rosemary polenta dumplings. It’s not only hearty, it’s heart-warming.
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250 kcal
(per portion)
Ingredients you'll need
  • A handful of rosemary, leaves only
  • 2 red peppers
  • 400g tomatoes
  • 1 red onion
  • 75g polenta
  • 4 garlic cloves
  • 2 tbsp balsamic vinegar (from the bottle sent with your first delivery)
From your kitchen
  • 750ml-1 litre boiling water
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar (the
  • freebie in your first order)
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Set a large roasting tin on the top shelf to warm. Finely chop the leaves from 1 rosemary sprig. Peel and finely chop 2 garlic cloves. Tip the rosemary and garlic into a pan with the polenta and a big pinch of salt and pepper. Whisk in 250 ml boiling water till thick and smooth. Pop in the fridge to set.

  • 2.

    Quarter your tomatoes. Cut the peppers into 3-4 cm chunks, removing the seeds and stems. Tumble into the warmed tin with 1 tbsp oil. Season. Roast for 20 mins.

  • 3.

    Halve, peel and chop your onion. Peel and chop the remaining garlic. Mix the onion, garlic and 2 tbsp balsamic in with the tomatoes. Roast for a further 5 mins.

  • 4.

    Scoop the roasted veg into a blender or food processor. Blitz, trickling in the remaining boiling water, till it’s as thick or as thin as you like.

  • 5.

    Pour the soup into a pan. Taste and add more salt and pepper if it needs it. Bring up to a gentle simmer. Dollop in little spoonfuls of the polenta mix to the soup, creating little dumplings. Simmer for a couple of mins to warm the polenta dumplings. Ladle into warm bowls to serve.

  • 6.

    [Did you know?] Red peppers are a good source of vitamin C, while rosemary has anti-inflammatory properties.

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