Tomato Sour Cream Dumpling Soup
Cozy up with a bowl of Tomato Sour Cream Dumpling Soup, a delightful fusion of rich tomato flavors and fluffy, tangy dumplings. This comforting recipe begins with a base of velvety crushed tomatoes, aromatic garlic, and a touch of heavy cream for a silky finish, balanced with subtle hints of basil and a dash of sweetness. The highlight? Light, pillowy sour cream dumplings made from scratch and simmered gently in the savory broth, infusing each bite with irresistible flavor. Perfect for weeknight dinners or chilly evenings, this hearty soup is as satisfying as it is simple to prepare. Garnish with fresh parsley for a pop of color and freshness, and serve hot for a crowd-pleasing meal that’s sure to impress. Keywords: tomato soup, sour cream dumplings, comforting recipes, hearty soups, easy dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 4 cups Vegetable broth
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried basil
- 0.5 cup Heavy cream
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt (for dumplings)
- 0.5 cup Sour cream
- 0.25 cup Milk
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Add the sugar, salt, black pepper, and dried basil. Bring the mixture to a simmer.
Lower the heat and let the soup gently simmer for 20 minutes to allow the flavors to meld.
While the soup simmers, prepare the dumpling batter. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Add the sour cream and milk to the flour mixture. Stir until just combined into a thick batter. Do not overmix.
After the soup has simmered for 20 minutes, use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth.
Return the pureed soup to low heat. Stir in the heavy cream and adjust the seasoning with additional salt and pepper if needed.
Using two spoons, scoop small portions of the dumpling batter (about 1 tablespoon) and drop them gently into the simmering soup. Avoid overcrowding the pot.
Cover the pot and let the dumplings cook for 10-12 minutes, or until they are puffed up and cooked through.
Ladle the soup and dumplings into bowls and garnish with chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 6743 mg | 293% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 66.9 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 646 mg | 50% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4840 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.
