Best Tomato Dumpling Soup Recipes

CHEDDAR DUMPLING TOMATO SOUP

Steps:

• Preheat oven to 350 degrees F.
• In a medium ovenproof pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Add garlic and Italian seasoning and cook until fragrant, about 1 minute. Pour in the can of tomatoes. Add about 1 cup of water to the pot. Bring the soup to a simmer and then immediately turn the heat down to low. Cook the soup, uncovered, for about 10-15 minutes, until slightly thickened and very fragrant.
• Transfer the soup, in batches if necessary, to a blender and pulse until very smooth, allowing steam to escape while you process (or use an immersion blender and blend the soup in the pot). Return the pureed soup to the pot. Add salt. Mix in additional water, as needed, if the soup is too thick. Set aside.
• For the Dumplings: In a medium bowl, mix together the flour, baking powder, salt and black pepper. Add cheese and mix until evenly distributed. Pour in the buttermilk and mix until the dough is combined and wet. Using a tablespoon or ice cream scoop, drop balls of dough into the soup.
• Cover the pot with Reynolds Wrap® Aluminum Foil and transfer to the oven. Bake for 20-25 minutes, until the dumplings are cooked and fluffy.
• Garnish each soup bowl pepper and a sprinkling of parsley.

BULGARIAN TOMATO DUMPLING SOUP

Steps:

• In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
• Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
• Stir in the chili powder, flour, salt, and pepper an mix well.
• Pour in the stock slowly while whisking to completely dissolve the flour.
• Coarsely blend the soup in a blender or food processor and return it to the pot.
• Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
• As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
• Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate and allow it to steam for 5 minutes.
• Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
• In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
• Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
• The dumplings will rise to the top.
• To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
• Serve hot, topped with fresh parsley and cheddar cheese.

TOMATO SOUR CREAM DUMPLING SOUP

Steps:

• Sprinkle tomatoes with sugar, set aside.
• In a Large Soup Pot: Melt butter, add scallions and saute until golden. Add parsley, 1/2 the dill and all the tomatoes. Sprinkle with salt and pepper, cover and cook on medium heat for 10 minutes stirring every 2 minutes.
• Add the chicken stock, bring to a boil; reduce heat and simmer 30 minutes.
• With a wire wisk, mix 4 T. flour with milk until lump free. Slowly pour into the soup stirring constantly.
• Cover and bring to a boil over medium heat stirring occasionally to avoid scorching.
• Reduce heat and simmer.
• Dumplings: Mix together the ingredients for the sour cream dumplings. The dough will have a consistency firmer than pancake batter, but softer than dumpling dough.
• As the soup simmers, dip a small spoon into soup. Using the hot spoon, take almond size pieces of dough and drop into the simmering soup.
• Cook until dumplings all come to the top of the soup.
• Take 1 cup sour cream and whisk it with a few spoonfuls of the hot soup. Stir until smooth. Add back into the soup. Sprinkle with remaining dill on top. Adjust seasoning by adding more salt and pepper. If the soup is too acidic add more sugar.
• Enjoy.

CORNY TOMATO DUMPLING SOUP

Steps:

• In a large saucepan over medium heat, cook beef until no longer pink; drain. Stir in the corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes. , For dumplings, combine the flour, cornmeal, baking powder and salt in a large bowl. In another large bowl, beat egg; stir in milk, corn, cheese and parsley. Stir into dry ingredients just until moistened. , Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

CORNY TOMATO DUMPLING SOUP

Steps:

• In large saucepan over medium heat, cook beef until it is no longer pink; drain. Stir in the corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 mins.
• For dumplings, combine flour, cornmeal, baking powder and salt in a large bowl. In another large bowl, beat egg; stir in milk, corn cheese and parsley. Stir into dry ingredients just until moistened.
• Drop by tablespoon onto the simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. (do not lift cover until end of the 15 minutes of simmering.)

TOMATO DUMPLING SOUP

Steps:

• 1. Saute onions in olive oil. 2. Add tomatoes, chicken broth, sugar, salt and cinnamon and simmer. 3. Mix the flour, baking powder, salt, in a separate bowl. 4. Add the egg and oil to make a sticky dough. 5. Drop spoonfuls of the dough into the simmering soup. 6. Cover the soup and simmer for about 20minutes or until the dumplings are cooked.