Description
A warm and comforting bowl of Tomato Dumpling Soup with tender dumplings in a rich tomato broth.
Ingredients
Scale
- 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
- 500ml chicken stock
- ½ teaspoon sugar
- 50ml single cream
- 125g dried breadcrumbs
- ½ teaspoon baking powder
- 75g mature cheddar, grated
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 1 egg
- 50g cream cheese
Instructions
- Heat the olive oil and butter in a large pot over low heat until shimmering.
- Add the chopped onion and sweet potato, cooking until softened, about 5–10 minutes.
- Stir in the minced garlic and ground cinnamon, cooking for about a minute.
- Toss in the fresh basil, canned tomatoes, and chicken stock, stirring together.
- Bring the mixture to a boil, then reduce to a simmer for 20 minutes.
- Combine the dumpling ingredients in a mixing bowl until forming a stiff dough.
- Blend the soup until smooth with an immersion blender.
- Drop spoonfuls of the dumpling mixture into the simmering soup and cook for an additional 10 minutes.
Notes
Make-ahead options available. Customize dumpling flavors with herbs or additional cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 50mg