Spicy Tomato Soup and Dumplings for a Summer Cold
Warm up and fight off that pesky summer cold with this comforting and flavorful Spicy Tomato Soup and Dumplings recipe. Packed with immune-boosting ingredients like fresh ginger, garlic, and turmeric, this soup delivers a gentle kick from red chili flakes to clear your sinuses while providing a rich, savory base of crushed tomatoes and vegetable broth. The fluffy, herbed dumplings—made with yogurt and a hint of turmeric for a golden hue—are cooked directly in the simmering soup, making this a one-pot wonder that's as easy as it is satisfying. Ready in just 50 minutes, this vibrant dish is a perfect balance of spice and warmth, ideal for soothing congestion or simply enjoying a cozy meal on a rainy summer evening. Garnished with fresh cilantro, it’s a nourishing bowl that’s as healing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 28 ounces canned crushed tomatoes
- 3 cups vegetable broth
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon turmeric powder
- 0.5 cup plain yogurt
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the olive oil in a large saucepan or soup pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic, ginger, chili flakes, and ground cumin, cooking for another minute until fragrant.
Add the canned crushed tomatoes and vegetable broth to the pot. Stir to combine.
Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
Add the honey, salt, and black pepper. Adjust seasoning to taste.
While the soup simmers, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, turmeric, and a pinch of salt.
Stir in the plain yogurt and chopped cilantro until a soft dough forms.
Using a tablespoon, scoop small portions of the dough and gently roll them into balls with your hands.
Drop the dumplings into the simmering soup. Cover the pot with a lid and reduce the heat to low.
Cook the dumplings in the soup for 12-15 minutes, ensuring they are cooked through and have expanded slightly.
Ladle the soup and dumplings into bowls and garnish with additional cilantro if desired. Serve warm to soothe your summer cold!
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 5581 mg | 243% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 74.6 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 611 mg | 47% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4652 mg | 99% | |
*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.
