Tomato Soup with Cheese Dumplings
A rich, creamy tomato soup complemented by soft, cheesy dumplings, perfect for quick weeknight dinners or lazy Sundays.
Ingredients
For the Soup
- 2 cans cans of crushed or diced tomatoes (28 oz each)
- 4 cups vegetable broth for a rich base
- 1 medium-sized onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil for sautéing
- 1 teaspoon dried basil or a handful of fresh
- 1 teaspoon sugar to balance acidity
- Salt and pepper to taste
For the Dumplings
- 1 cup ricotta cheese
- 1 cup flour for dumpling consistency
- ½ cup parmesan cheese, grated for deliciousness
- 1 egg, lightly beaten to bind the dough
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add diced onions and cook until they’re soft and translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Pour in the crushed tomatoes and vegetable broth, then stir well.
- Add dried basil, sugar, salt, and pepper. Bring the mixture to a gentle simmer, allowing it to cook for 10-15 minutes to blend the flavors together.
- In a bowl, combine the ricotta cheese, flour, parmesan, and beaten egg. Mix until a soft dough forms.
- Using a spoon, carefully drop spoonfuls of the dumpling mixture right into the simmering soup.
- Allow the dumplings to cook in the soup for about 5-7 minutes, or until they are puffed up and fluffy.
- Ladle the soup and dumplings into bowls and enjoy warm!
Notes
For fresh herbs, if you have fresh basil or oregano, don’t hesitate to chop and sprinkle some over the finished dish for an aromatic twist. If you prefer a smoother soup, feel free to blend it before adding the dumplings. Ensure the dumplings are cooked through; they should be fluffy, not heavy.