Corny Tomato Dumpling Soup Recipes

TOMATO DUMPLING SOUP

Steps:

• Mince the garlic. Chop the basil leaves.
• In a large pot, add the olive oil and heat over medium heat. Add garlic and red pepper flakes; sauté about 1 minute, until just starting to brown. Add canned tomatoes and their liquid, vegetable broth, chopped basil, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Bring to a boil. Reduce heat and simmer about 7 to 8 minutes.
• Meanwhile, in a medium bowl, combine the ricotta cheese, the Parmesan cheese, eggs, flour, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground pepper. Stir until a dough forms. Roll the dumplings into small balls (about 48). After the soup has simmered, place the dumplings in the soup and cook until solid, 5 to 10 minutes.
• Thinly slice (chiffonade) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.

CREAMY FRESH TOMATO SOUP WITH DUMPLINGS

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.

CREAM OF TOMATO SOUP DUMPLINGS

Steps:

• For the soup: Melt the butter in a small saucepan over medium heat. Add the shallots and cook, stirring often, until soft and translucent, about 5 minutes. Add the tomato paste and cook stirring until the shallots are well coated. Add the diced tomatoes and 1 teaspoon salt, bring to a boil and reduce the heat to low. Simmer until the tomatoes have softened about 10 minutes.
• Meanwhile, sprinkle the gelatin over 1/4 cup water and let sit until soft, about 5 minutes. Transfer the soup, gelatin and cream to a blender. Blend until smooth and pour in to a glass loaf pan. Chill until firm, about 1 hour.
• For the dough: Put the flour in a large bowl. Pour half the hot water in and stir with a wooden spoon. Add the remaining hot water and stir until the dough starts to look shaggy. Add all of the cold water and oil. Keep stirring until the dough forms a ball.
• Knead the dough on a floured surface until soft, smooth and springs back when you poke it with your finger, 8 to 10 minutes. (Alternately, you can knead the dough in a stand mixer with the hook attachment, on medium speed for 6 to 8 minutes.) Cover with plastic wrap and let sit at room temperature for 30 minutes.
• Divide the dough into 4 equal pieces. Take 1 piece (cover the remaining 3 pieces with plastic wrap) and cut it into 4 pieces. Work with 1 small piece of dough at a time, keep the remaining covered with plastic wrap. Roll the dough between your palms to make a round, smooth ball. Using a rolling pin, roll into a 4 1/2-to-5-inch circle. (You may need more flour to keep the dough from sticking but try to use it sparingly.)
• Fill the dough with 1 heaping tablespoon of tomato soup filling and then press 1 tomato half into it. Pleat the dumpling: Use your fingers to pleat and pinch the edge of the dough together, enclosing the filling, into a little satchel. Twist and pinch the tip of the dough close. Repeat with rest. Make sure that you cover any dough that you aren't currently using and cover the dumplings with a towel to prevent drying out.
• Fill a large pot with 2-inches of water and insert a steamer basket that has a lid. Line the basket with a single layer of Napa cabbage leaves. Cover and steam over medium heat to warm up the steamer and soften cabbage, about 2 minutes. Place dumplings on the cabbage leaves, leaving 1-inch between each dumpling. Steam until the dough looks slightly translucent and the dumplings have slumped slightly, about 12 minutes. Serve in the steamer.

CORN AND TOMATO SOUP

Steps:

• In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
• Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
• Ladle the soup into bowls and serve.

DUMPLING SOUP

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

TOMATO SOUP WITH HERB DUMPLINGS

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.

MEXICAN TOMATO-BEAN SOUP WITH CORN DUMPLINGS

Steps:

• To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
• Add onion; saute 3 minutes or until tender.
• Add chili powder and garlic; saute 30 seconds.
• Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
• To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
• Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
• Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
• Stir in cilantro and juice.
• Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.