Roasted tomato soup with cheddar dumplings recipe - Great British Chefs

tomatoes, ripe

onion, peeled and diced

carrot, peeled and diced

garlic cloves, finely chopped

bunch of basil, small, separated into leaves and stalks

vegetable stock

mature cheddar, grated

olive oil

slices of bread, crumbled, or approximately 55g of breadcrumbs

eggs, beaten

mature cheddar

salt

black pepper