Roasted Tomato & Dumpling Soup

source: Soup - "Dinner Tonight", dumplings - Epicurious.com

Soup
20 plum tomatoes, halved (note: buy extra for dumplings)
2 white onions, thickly sliced
2 red peppers, halved
2 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp chili powder (originally: 2 tsp!)
a 6-inch strip of orange peel
6 cups vegetable stock
1/2 tsp Tabasco, or to taste
Salt & pepper
basil leaves, to garnish

Dumplings
1 tablespoon olive oil
3 shallots, chopped
1/2 cup (packed) soft fresh goat cheese, crumbled
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh basil
20 wonton wrappers

• Preheat oven to 450F. Place plum and cherry tomatoes, onion, and red pepper in a bowl and toss with oil and vinegar. Place on baking sheets and bake for 20 minutes or so, until vegetables are browning. 
• Meanwhile, make dumplings: Heat oil in small skillet over medium heat. Add shallots; sauté 4 minutes. Cool. Mix in cheese, tomatoes and basil. Season filling with salt and pepper. Place wrappers on work surface. Place 2 teaspoons filling in center. Brush edges with water. Fold wrappers diagonally in half; press edges to seal. (Can be made 4 hours ahead. Place in single layer on floured baking sheet. Cover; chill.) Steam in shallow water in a skillet for a few minutes, until the wonton wrappers are soft.
• When vegetables are ready, peel charred skin off red pepper and chop coarsely. Place tomatoes, onion, red pepper, chili powder and and orange peel in soup pot on medium heat.
• Add stock. Bring to boil and simmer for 10 minutes, until vegetable are tender. Remove orange peel.
• Puree soup in batches in blender until smooth. Season with Tabasco, salt and pepper. Serve garnished with basil and dumplings.

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