Creamy Fresh Tomato Soup with Dumplings
Indulge in the ultimate comfort food with this Creamy Fresh Tomato Soup with Dumplings, a dish that combines velvety smoothness with pillowy bites of herb-infused goodness. Made with ripe, juicy tomatoes that are blanched and blended for a vibrant base, this soup is enriched with a touch of heavy cream for a luscious texture. The fluffy parsley-specked dumplings cook right in the simmering soup, adding a delightful flair to every spoonful. Perfectly seasoned with garlic, onions, and a pinch of sugar to balance the natural acidity of the tomatoes, this homemade soup feels like a warm hug on a chilly day. Serve it fresh, garnished with fragrant basil leaves, and enjoy a hearty, satisfying meal in just an hour! Keywords: creamy tomato soup with dumplings, fresh tomato soup recipe, homemade soup with dumplings, comfort food, easy weeknight dinner.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 12 fresh (optional for garnish) basil leaves
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 cup milk
- 1 tablespoon (melted) unsalted butter
- 1 tablespoon (chopped) parsley
Instructions
Bring a large pot of water to a boil. Cut a small 'X' on the bottom of each tomato. Blanch the tomatoes in boiling water for 30 seconds, then transfer them to an ice bath. Peel off the skins, remove the cores, and roughly chop the tomatoes.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another 1 minute.
Add the chopped tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth. Alternatively, blend the soup in batches in a regular blender, then return it to the pot.
Stir in heavy cream, sugar, salt, and black pepper. Simmer the soup on low heat for an additional 10 minutes to allow the flavors to meld.
In a mixing bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. Stir in milk, melted butter, and chopped parsley until a sticky dough forms.
Using two spoons, drop small mounds of the dumpling dough into the simmering soup. Cover the pot with a lid and let the dumplings cook for about 10 minutes, or until they are puffed and cooked through.
Taste and adjust the soup for seasoning. Ladle the soup into bowls, ensuring each serving has a few dumplings. Garnish with fresh basil leaves if desired, and serve hot.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 5200 mg | 226% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 57.6 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 463 mg | 36% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4830 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
