Indulge in a comforting bowl of homemade Cream of Tomato Soup with Dumplings, a classic dish that combines rich, velvety tomato soup with fluffy, savory dumplings. This versatile soup can be tailored to your preference with various dumpling variations, including classic drop dumplings, cheesy dumplings, or herb-infused dumplings. Whether you prefer a smooth and creamy soup or a chunky rustic texture, this recipe offers detailed instructions for both. Additionally, discover a delightful vegan Cream of Tomato Soup variation, perfect for those with dietary restrictions or those seeking a plant-based option. Dive into the world of creamy tomato soups and dumplings, exploring different flavor combinations and textures to create a dish that will warm your soul and tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO SOUP WITH HERB DUMPLINGS
-Holly Dunkelberger, La Porte City, Iowa
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.
Nutrition Facts :
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
CREAMY FRESH TOMATO SOUP WITH DUMPLINGS
I made this for lunch yesterday, with some beautiful tomatoes my mother gave me. YUM! We had it with grilled cheese sandwiches. Heaven in a bowl! I hope you like it as much as I did!
Provided by canarygirl
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 2 quart sauce pan over medium high heat.
- Add onions and garlic and sauté until tender, then add tomatoes, and mush them up a bit, and stir.
- Cook over medium heat about 10-15 minutes, until tomatoes are quite soft and breaking down.
- Add water, basil, bouillon cubes, salt and pepper, and sugar.
- Bring to boil, reduce heat to low, cover and simmer about 20 minutes.
- Near the end of the cooking time, heat half and half or milk so that it is hot.
- Add hot milk to soup and stir.
- Pureé with an arm blender, or do it in batches in a blender.
- Strain soup through a sieve or run it through a food mill to eliminate any peels and seeds that remain.
- Mix egg with about 1/4 cup flour (amount will depend on how firm you like your dumplings) and salt and pepper to taste, until well combined.
- Bring soup to just below boiling and drop in dumplings by very small spoonfuls. Cook about three minutes, or until dumplings float to the surface. Dumplings should be almost like spaetzle, quite small, and soft when cooked.
- Serve hot with chopped fresh basil or toasted croutons as a garnish if desired.
TOMATO SOUP I
This is the creamiest tomato soup I have ever had.
Provided by Lee Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
- Stir in cream; cook until heated through and serve.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 8.5 g, Cholesterol 89.5 mg, Fat 25.3 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 15.6 g, Sodium 553.8 mg, Sugar 5.8 g
CREAMY TOMATO SOUP
This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
- Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
- Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
MY MAMA'S TOMATO DUMPLINGS
This is really good if you like tomatoes. My Dear mama loved these. She taught me to make them. Every time I go to the grocery store and I see these tomatoes I think of her. She also taught me to make Sweet Potato Dumplings. I have heard of Irish potato dumplings but I've never tried those. My Mama and I could make a meal off of...
Provided by Bernice Mosteller
Categories Other Side Dishes
Time 35m
Number Of Ingredients 9
Steps:
- 1. Put the can of Diced tomatoes in a medium to large saucepan.You want one big enough to let the dumplings have room to rise up.
- 2. Add the margarine, sugar, salt, & pepper. Bring to a boil, lower the temp to a simmer while you make the dough.
- 3. Combine flour & crisco, cut in the shortening with a fork or pastry blender, until lumps are the size pf peas.
- 4. Mix in just enough milk until dough leaves sides of the bowl.( I start out with the 2/3 cup and then adjust the amount of milk, as needed).)
- 5. Then turn the heat back up on the tomatoes, just enough to start a low boil.
- 6. I just drop the dough in with a tablespoon. ( I don't roll it out.) Put lid on and cover the dumplings. Keep a eye on them, and you can tell by looking when they have risen and are done. DO NOT STIR IT UP.
- 7. You can adjust the margarine,sugar, salt, & pepper to you taste.
Tips:
- Use fresh, ripe tomatoes. This will give your soup the best flavor.
- Don't be afraid to use a variety of tomatoes. Different types of tomatoes will give your soup different flavors and textures.
- Roast your tomatoes before adding them to the soup. This will bring out their natural sweetness.
- Use a good quality chicken or vegetable broth. This will make a big difference in the flavor of your soup.
- Add plenty of herbs and spices to your soup. This will give it a lot of flavor.
- Don't overcook your dumplings. They should be cooked through but still light and fluffy.
- Serve your soup with a dollop of sour cream or yogurt and a sprinkle of fresh herbs. This will add a nice finishing touch.
Conclusion:
Cream of tomato soup is a classic comfort food that is easy to make and delicious to eat. With a few simple ingredients and a little bit of time, you can create a creamy, flavorful soup that the whole family will love. So next time you're looking for a quick and easy meal, give cream of tomato soup a try. You won't be disappointed.
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