Cream Of Tomato Soup Dumplings Recipes

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CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

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

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

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.

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Much better than brand name soups, if you like homemade. Creamy and flavorful.

Provided by Karen Gibson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 8

2 large tomatoes, chopped
½ cup chopped onion
½ teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons margarine
2 tablespoons all-purpose flour
2 cups milk

Steps:

  • Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
  • In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 29.4 g, Cholesterol 19.5 mg, Fat 15.9 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 5 g, Sodium 235 mg, Sugar 19.1 g

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Old fashioned easy to make creamy tomato soup that will warm your heart.

Provided by Julie Parton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g

PURE CREAM OF TOMATO SOUP



Pure Cream of Tomato Soup image

Cream of tomato soup should be gentle and soothing. This is a perfect tomato soup recipe. Adding baking soda to the tomatoes keeps the milk from curdling.

Provided by Marion Cunningham

Categories     Soup/Stew     Milk/Cream     Onion     Tomato     Appetizer     Fall     Simmer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 7 cups

Number Of Ingredients 9

5 tablespoons butter
1/2 cup chopped onion
4 tablespoons flour
4 cups milk
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups tomatoes, chopped (fresh or canned)

Steps:

  • Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.

CREAMY FRESH TOMATO SOUP WITH DUMPLINGS



Creamy Fresh Tomato Soup With Dumplings image

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

2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, mashed
4 large very ripe tomatoes, quartered
1 quart water
1 teaspoon dried basil
2 double bouillon cubes (I use Knorr, beef flavor)
salt and pepper
sugar (about 1-2 teaspoons)
1 cup half-and-half or 1 cup milk
1 egg
1/4 cup flour (about)
salt and pepper

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.

CREAMY TOMATO SOUP



Creamy Tomato Soup image

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

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

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.

TOMATO SOUP WITH HERB DUMPLINGS



Tomato Soup With Herb Dumplings image

-Holly Dunkelberger, La Porte City, Iowa

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cups tomato juice
1/4 cup butter
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon dried parsley flakes
1 egg
2/3 cup milk

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 :

TOMATO SOUR CREAM DUMPLING SOUP



Tomato Sour Cream Dumpling Soup image

I got this recipe from a friend. If you like tomato soup this is different. It will be a lighter color then normal tomato soups and chunkier because of the tomatoes. I personally like to puree my tomatoes that way the kids like it more. The dumplings are made very tiny to almost be like a small noodle. Let me know what you think. My friend says this freezes well, I have not tried to do that. So let me know for the OAMC forum and I will update this recipe for this.

Provided by kzbhansen

Categories     Vegetable

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 16

2 quarts canned tomatoes, diced or 2 quarts tomato puree
2 -3 tablespoons sugar
4 tablespoons butter
2 tablespoons scallions, minced including green part
2 tablespoons fresh parsley, chopped
1/2 cup fresh dill, chopped
salt and pepper
2 cups canned chicken broth, with 2 cups water or 2 chicken bouillon cubes, with 4 cups boiling water
4 tablespoons flour
4 cups milk
1 cup sour cream
4 tablespoons sour cream
2 eggs
1 cup flour
1/2 teaspoon salt
1 pinch black pepper

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.

CREAM OF TOMATO SOUP DUMPLINGS



Cream of Tomato Soup Dumplings image

Each dumpling is filled with a creamy tomato soup surprise. Take your time pleating the dumplings-- you'll only get better with practice.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h30m

Yield 16 dumplings

Number Of Ingredients 13

1 tablespoon unsalted butter
1 medium shallot, diced
1 tablespoon tomato paste
1 cup canned diced tomatoes
Kosher salt
One 1/4-ounce packet unflavored gelatin
1/4 cup heavy cream
1 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup boiling hot water
2 tablespoons cold water
1 tablespoon vegetable oil
8 cherry tomatoes, halved
1 head Napa cabbage, leaves separated

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.

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Top Asked Questions

How do you make tomato soup with cream?
Directions 1 Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about... 2 Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. More ...
How to cook dumplings in soup?
Bring the soup to a boil and using a tablespoon drop clumps of batter into the soup. These dumplings are like an egg noodle and they will cook quickly. Continue until you have used all the batter. If some of the dumplings seem to big, just break them smaller with your wooden spoon. Dumplings are cooked when they float to the top.
How long to cook tomato basil and tomato soup?
In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.
How do you make tomato soup with stock cubes?
Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved. Add the stock to the veg pan with tinned and fresh whole tomatoes,...

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