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Tomato Soup with Basil Dumplings

Tomato Soup with Basil Dumplings-  Not your typical tomato soup. The added basil dumplings takes it up a notch.

Tomato Soup with Basil Dumplings

 

January is National Soup Month. I love soups and it’s obviously a very cold month so naturally people want to warm up with something delicious to eat. We’ve been keeping warm with plenty of this and this. Now to add to that list is this yummy Tomato Soup with Basil Dumplings

If you’re on the fence about tomato soup then maybe the delicious basil dumplings will win you over. That’s how I got Jason to eat this soup. He’s not a big fan of tomato soup, but he loves basil. When I told him about the basil dumplings being added to the soup that piqued his interest enough to try it. Guess what? He really liked it! 

I knew he would. 🙂

The recipe calls for two cans of diced tomatoes with basil, garlic and oregano, undrained. I added my two cans of soup to our Ninga and pureed the tomatoes. Unfortunately, we don’t like chunks of tomatoes. If diced tomatoes do not bother you then just leave them as is.

I topped our soup with Parmesan cheese. I had this soup for lunch the next day with a grilled cheese. It tasted better the next day. 

Enjoy the soup and keep warm!

Tomato Soup with Basil Dumplings

Ingredients

  • I large onion chopped (about 1 cup)
  • 2 medium carrots chopped (about 1 cup)
  • 1 small red sweet pepper chopped about 1/2 cup
  • 1 stalk celery chopped (about 1/2 cup)
  • 3 cloves garlic minced
  • 2 14.5 ounce cans diced tomatoes with basil garlic, and oregano, undrained
  • 1 14.5 ounce can vegetable broth or chicken broth
  • 1 1/2 cups tomato juice
  • 1 tablespoon tomato paste optional
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • Dash cayenne pepper
  • Dash of Chipotle chile pepper

Dumplings

  • 2/3 cup all-purpose flour
  • 2 tablespoons snipped fresh basil
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 egg lightly beaten
  • 1 tablespoon vegetable oil

Instructions

  • In a 3 1/2- or 4-quart slow cooker combine onion, carrots, sweet pepper, celery, and garlic.
  • Stir in tomatoes, broth, tomato juice, lemon juice, sugar, and cayenne pepper and Chipotle chile pepper, and tomato paste if using.
  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

For basil dumplings

  • In a small bowl stir together flour, basil, salt, and baking powder.
  • In a small bowl combine egg and oil.
  • Add egg mixture to flour mixture.
  • Using a wooden spoon or heavy plastic spoon gently bllend together until a soft, sticky dough forms.
  • If using low-heat setting, turn cooker to high-heat setting.
  • Drop dumpling dough by rounded teaspoons or a cookie scoop into 12 mounds on top of mixture in cooker, spacing mounds evenly.
  • Cover and cook for 50 to 60 minutes more or until a wooden toothpick inserted in the center of dumplings comes out clean. (Do not lift cover during cooking.)
  • Top with a few snippets of fresh basil in each individual bowl if you like.

Notes

Be careful not to crowd the dumplings as you drop them into the slow cooker. Don't add the dumplings until about an hour before you're ready to eat.
Adapted from Better Homes and Gardens
Tomato Soup

 

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