Chunky Tomato Soup With Basil Dumplings

(from saymyname’s recipe box)

Source: Better Homes and Gardens

Serves 4 people

Categories: Main Dish, Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 cup coarsely chopped onion (1 large)
  • 2 tablespoons chopped shallots (1 medium)
  • 2 cloves garlic, minced
  • 1 (14 ounce) can low sodium chicken broth
  • 1/2 cup coarsely chopped carrot
  • 1/2 cup coarsely chopped celery
  • 1/2 cup coarsely chopped red bell pepper (1 small)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • cayenne pepper
  • salt
  • freshly ground black pepper
  • fresh basil sprig
  • Basil Dumplings:
  • 1/3 cup all-purpose flour
  • 1 tablespoon snipped fresh basil
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 2 teaspoons vegetable oil

Directions

  1. In a large saucepan, heat oil over medium heat; add in onion, shallot, and garlic; cook about 5 minutes or until onion is tender, stir often.

  2. Add in chicken broth, carrot, celery, red pepper, lemon juice, and sugar; bring to a boil; decrease heat, cover and simmer for 20-25 minutes or until vegetables are very tender.

  3. Cool slightly; do not drain.

  4. Carefully transfer half or the mixture to a food processor or blender; cover and process or blend until smooth; repeat with the remaining mixture (or can use stick blender to puree soup in the pot).

  5. Return all pureed mixture to the same saucepan; stir in undrained tomatoes and cayenne pepper (to taste); cook, uncovered, over low heat about 10 minutes or until heated through, stirring often.

  6. Meanwhile, fill a Dutch oven half full with water; bring water to a boil.

  7. Make the Dumplings—in a small bowl, combine flour, fresh basil, baking powder, and salt; in another small bowl, stir together the beaten egg and vegetable oil; pour egg mixture into flour mixture; using a wooden spoon, beat until a soft, sticky dough forms.

  8. Drop Basil Dumplings dough from a slightly rounded 1/2 teaspoon measuring spoon into boiling water; cook for 4-5 minutes (start timing after dough rises to the surface) or until dumplings are cooked through, turning once.

  9. To test for doneness, remove a dumpling and check the center, making sure it is cooked through.

  10. Using a slotted spoon, remove dumplings from Dutch oven; drain in a colander; rinse under cold water; drain again.

  11. Add half of the dumplings to soup in pan; heat through.

  12. Season soup to taste with salt and pepper; ladle into soup bowls; top with remaining dumplings; garnish with basil sprigs.

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