Hearty Tomato Dumpling Soup
What makes this recipe special
Hearty Tomato Dumpling Soup is not just a warm and comforting dish; it combines vibrant flavors and delightful textures. The tender dumplings soak up the rich, tomato-based broth, creating a satisfying experience in every bite. This recipe is perfect for chilly evenings or when you need a little extra comfort food. Plus, it’s a simple and budget-friendly meal that requires minimal ingredients and effort!
How to make Hearty Tomato Dumpling Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cans (14.5 oz each) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 egg
- Fresh parsley for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until soft.
- Pour in the vegetable broth and diced tomatoes. Stir in the dried basil, dried oregano, salt, and pepper. Bring to a simmer.
- In a bowl, combine the flour, baking powder, and salt.
- In another bowl, whisk together the milk and egg. Pour this mixture into the dry ingredients and mix until just combined.
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for about 15 minutes, until the dumplings are cooked through.
- Serve hot, garnished with fresh parsley.
How to serve Hearty Tomato Dumpling Soup
This soup is delicious on its own, but you can elevate it by serving it with a crusty piece of bread or a simple side salad. A sprinkle of grated cheese on top can add an extra layer of flavor. Enjoy it warm for a cozy meal that will satisfy your appetite.
How to store Hearty Tomato Dumpling Soup
Store any leftover soup in an airtight container in the refrigerator for up to three days. The dumplings may absorb some of the broth as they sit, so you might need to add a splash of broth or water when reheating to restore its soupy consistency. If you want to freeze it, make the soup base without the dumplings, as they may become soggy when thawed.
Tips to make Hearty Tomato Dumpling Soup
- For an extra kick, add red pepper flakes or hot sauce to the broth.
- Use fresh herbs when possible for a fresher taste.
- If you prefer a thicker soup, let it simmer uncovered for a few more minutes.
Variations
You can customize this soup to your taste by adding vegetables such as spinach, carrots, or zucchini. For a heartier version, include cooked pasta or rice. Feel free to swap in different herbs, like thyme or rosemary, to complement the flavors.
FAQs
Can I make this soup vegetarian?
Yes! This recipe is already vegetarian as it uses vegetable broth.
How can I make the dumplings gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. About four to six medium tomatoes should work well, but you may need to adjust the cooking time as fresh tomatoes will take longer to break down.
Hearty Tomato Dumpling Soup
Ingredients
Soup Base
- 2 tablespoons olive oil For sautéing
- 1 medium onion, diced Adds sweetness and flavor
- 2 cloves garlic, minced Enhances flavor
- 4 cups vegetable broth Use low-sodium if preferred
- 2 cans diced tomatoes (14.5 oz each) Can use fresh tomatoes as an alternative
- 1 teaspoon dried basil For flavor enhancement
- 1 teaspoon dried oregano For flavor enhancement
- to taste Salt and pepper Season as desired
Dumpling Mixture
- 1 cup flour All-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt For flavor
- ¼ cup milk Can use non-dairy milk
- 1 large egg Bind the dumplings
Garnish
- to taste Fresh parsley For garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until soft.
- Pour in the vegetable broth and diced tomatoes. Stir in the dried basil, dried oregano, salt, and pepper. Bring to a simmer.
Dumpling Preparation
- In a bowl, combine the flour, baking powder, and salt.
- In another bowl, whisk together the milk and egg. Pour this mixture into the dry ingredients and mix until just combined.
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for about 15 minutes, until the dumplings are cooked through.
- Serve hot, garnished with fresh parsley.
