Tomato Dumpling Soup Recipe
Tomato Dumpling Soup is a comforting and flavorful dish featuring a rich tomato and sweet potato base, enhanced with aromatic spices and fresh herbs. Soft, cheesy dumplings infused with mustard and oregano are gently simmered in the soup, adding texture and heartiness. This warming soup is perfect for a cozy meal and combines fresh ingredients with simple cooking techniques to deliver a satisfying experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering, Blending
- Cuisine: British
- Diet: Low Fat
Ingredients
Scale
Soup
- 1 tablespoon olive oil
- 25 grams butter
- 1 onion, chopped
- ½ sweet potato, peeled and chopped
- 3 cloves garlic, minced
- ½ teaspoon ground cinnamon
- 2 tablespoons fresh basil, torn
- 2 (400g) cans chopped tomatoes
- 500 ml chicken stock
- ½ teaspoon sugar
- 50 ml single cream
Dumplings
- 125 grams dried breadcrumbs
- ½ teaspoon baking powder
- 75 grams mature cheddar, grated
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 1 egg
- 50 grams cream cheese
Instructions
- Sauté Vegetables: Heat the olive oil and butter in a large pot over low heat. Add the chopped onion and sweet potato, cooking gently for 5 to 10 minutes until they become soft and fragrant.
- Add Aromatics: Stir in the minced garlic and ground cinnamon, cooking for another minute to release their aroma. Then add the torn fresh basil leaves, canned chopped tomatoes, and chicken stock to the pot.
- Cook Soup: Bring the mixture to a boil, then reduce the heat and cover the pot. Let the soup simmer gently for 20 minutes to meld the flavors and soften the vegetables.
- Make Dumplings: In a mixing bowl, combine the dried breadcrumbs, baking powder, grated mature cheddar, mustard powder, dried oregano, egg, and cream cheese. Mix thoroughly until forming a stiff, cohesive mixture. Shape the mixture into 8 equal-sized balls.
- Blend Soup: Using a blender or immersion blender, puree the soup until smooth and creamy. Season with sugar, salt, pepper, and stir in the single cream to taste.
- Cook Dumplings: Gently drop the dumplings into the simmering soup. Allow them to cook undisturbed for 10 minutes until they are cooked through and puffed up. Serve the soup hot, placing two dumplings per bowl with the smooth tomato base.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Dumplings can be made ahead and refrigerated before cooking.
- If you prefer a spicier soup, add a pinch of chili flakes during cooking.
- Use fresh herbs if possible for a brighter flavor.
- This soup freezes well; reheat gently to preserve dumpling texture.
Nutrition
- Serving Size: 1 bowl with 2 dumplings (approx. 350 ml soup and dumplings)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 75 mg
Keywords: tomato soup, dumplings, cheesy dumplings, tomato dumpling soup, comfort food, easy soup recipe
Find it online: https://thehungrymason.com/tomato-dumpling-soup-recipe/
