Description
A comforting tomato dumpling soup that combines ripe tomatoes and rich chicken stock with fluffy dumplings for a delightful meal.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 1 sweet potato, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/4 cup fresh basil, chopped
- 4 cups chopped tomatoes (fresh or canned)
- 4 cups chicken stock
- 1 tablespoon sugar
- 1 cup single cream
- 1 cup dried breadcrumbs
- 1 teaspoon baking powder
- 1 cup mature cheddar cheese, grated
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 1 egg
- 1/2 cup cream cheese
Instructions
- Heat the olive oil and butter in a large pot over medium-low heat.
- Add the chopped onion and sweet potato; cook for about 5-10 minutes until softened.
- Stir in the minced garlic and ground cinnamon, cooking for another minute to release their aromas.
- Add the fresh basil, chopped tomatoes, and chicken stock; bring to a boil, then reduce heat and let simmer covered for 20 minutes.
- While the soup is simmering, mix together the dumpling ingredients in a bowl, combining breadcrumbs, baking powder, grated cheddar, mustard powder, oregano, egg, and cream cheese until a stiff mixture forms; shape into eight equal balls.
- Blend the soup until smooth; season with sugar, salt, and pepper to taste.
- Add the single cream and mix well.
- Drop the dumplings into the soup and simmer for an additional 10 minutes without stirring.
- Serve two dumplings per bowl along with the soup.
Notes
Feel free to adjust the spices and add extra vegetables for additional flavor.
