Creamy Fresh Tomato Soup With Dumplings Recipes

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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.

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.

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.

FRESH CREAM OF TOMATO SOUP



Fresh Cream of Tomato Soup image

This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped onion
1/4 cup butter, cubed
3 pounds fresh tomatoes, peeled, seeded and chopped
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup all-purpose flour
4 cups chicken broth, divided
1 cup heavy whipping cream

Steps:

  • In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.

Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.

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

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 :

GARDEN FRESH TOMATO SOUP



Garden Fresh Tomato Soup image

A quick and easy recipe for real homemade tomato soup like no other you've had before.

Provided by Charlotte

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

Time 35m

Yield 6

Number Of Ingredients 8

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

Steps:

  • In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
  • In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g

CREAMY FRESH TOMATO SOUP



Creamy Fresh Tomato Soup image

Serve your family this tangy creamy tomato soup decorated with basil leaves - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 10

2 lb fresh tomatoes (about 4 to 5 medium)
1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 1/2 cups vegetable broth
1 can (6 oz) tomato paste
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper (cayenne)
1/2 cup whipping cream
1/4 cup chopped fresh basil

Steps:

  • In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold. Drain. Peel and chop tomatoes.
  • In heavy 3-quart saucepan, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until tender. Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until tomatoes are soft. Stir in whipping cream.
  • In blender or food processor, place 2 1/2 cups tomato mixture. Cover; blend on medium speed 30 seconds or until smooth. Pour mixture into large bowl. Repeat with remaining tomato mixture. Return pureed mixture to saucepan. Heat over medium heat, stirring frequently, until hot. Top each serving with basil.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 15 g, TransFat 0 g

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.

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2020-10-24 Reduce heat to low and simmer for 10-15 minutes. Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches, then return to pot. Return to heat, stir …
From everydayeasyeats.com


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