Tomato Soup With Herb Dumplings Recipes

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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 :

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.

TOMATO SOUP



Tomato Soup image

Number Of Ingredients 13

2-3 tablespoons oil
3 onions, peeled and diced
5 large tomatoes, peeled and diced
2 (15-16 ounce) cans tomato sauce
1 (3 ounce) can tomato paste
3-4 cups water
½ teaspoon salt
1 teaspoon sugar
3 eggs
1 tablespoon oil
½ -¾ cup flour
½ teaspoon kosher salt
¼ teaspoon black pepper

Steps:

  • Heat oil in a large soup pot. Add onion and saute until translucent, 5-6 minutes.
  • Add the peeled tomatoes. Cook until soft. Add tomato sauce and paste. Add 3 cups water and seasoning. Cook for 45 minutes.
  • Let cool and blend. Taste and adjust seasoning. Add ½- 1 cup water to thin soup if desired.
  • Bring soup back to a boil. Meanwhile, prepare the dumplings. With a fork, whisk together eggs and oil, salt and pepper. Add ½ cup flour, adding more until you have a thick and runny batter. Don't add too much as you want it to still be runny. Drop teaspoons of batter into the boiling soup. They should drop right out of the teaspoon. Let dumplings cook for a few minutes and serve.

CREAMY HERBED TOMATO SOUP



Creamy Herbed Tomato Soup image

No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
3/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
2 cups 2% milk

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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.

TOMATO SOUP WITH FRESH HERBS



Tomato Soup with Fresh Herbs image

Provided by Vegetarian Times Editors

Categories     Soups & Stews

Yield 4

Number Of Ingredients 9

1 Tbs. olive oil
3/4 cup chopped onion
2 cloves garlic, chopped
1 Tbs. chopped fresh oregano or basil
1 tsp. chopped fresh thyme or 1/4 tsp. dried
5 cups diced fresh tomatoes (2 lb.)
1 1/2 cups low-sodium vegetable broth
2 1/2 Tbs. tomato paste
2 tsp. sugar

Steps:

  • In large saucepan, heat oil over medium heat. Add onion, garlic, oregano or basil and thyme and cook, stirring often, until onion begins to soften, about 5 minutes. Add tomatoes and cook, stirring occasionally, 5 minutes. Stir in broth, tomato paste and sugar. Season to taste with salt and freshly ground pepper. Bring soup to a boil. Reduce heat; simmer, uncovered, 15 minutes. Using immersion blender, process until smooth. Ladle into serving bowls and garnish with fresh herbs.

Nutrition Facts : Calories 137 calories

HERBED TOMATO SOUP



Herbed Tomato Soup image

Crostini accompanies this herbed tomato soup with basil.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 8 cups

Number Of Ingredients 11

1/4 cup plus 2 tablespoons olive oil
2 medium onions, coarsely chopped
12 large garlic cloves
2 celery stalks, coarsely chopped
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh lovage, or celery leaves
1 tablespoon plus 1 teaspoon coarse salt
6 pounds tomatoes, chopped
1 to 1 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup thinly sliced fresh basil leaves
Crostini, for serving

Steps:

  • Heat oil in a large pot over medium heat. Add onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until onions are translucent, about 5 minutes. Stir in tomatoes and stock; bring to a boil. Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in basil; cook until fragrant, about 5 minutes.
  • Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.

CREAMY TOMATO SOUP WITH HERBS



Creamy Tomato Soup With Herbs image

An easy, delicious tomato soup without the fancy price of the "gourmet" soup to be found on the grocery shelf. From the "Desperation Dinners" ladies: Beverly Mills & Alicia Ross... one of my favorite columns in the (Raleigh NC) News & Observer.

Provided by Impera_Magna

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 small onion (for about 1/2 c chopped)
1 teaspoon garlic (bottled minced)
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic (see Note)
1 (15 ounce) can tomato sauce
1 cup milk or 1 cup half-and-half
1/2 cup parmesan cheese (grated or shredded)
croutons, plain (optional) or garlic (optional)

Steps:

  • Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
  • Peel and chop onion and add to pot, stir and cook for 2 minutes.
  • Add garlic, stir and cook 30 seconds.
  • Add tomatoes with juice and tomato sauce.
  • Raise the heat to high and bring soup to a boil.
  • Reduce heat to low.
  • Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
  • Stir and heat for 2 minutes.
  • Remove from heat and serve at once, garnished w/ croutons if desired.
  • NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.

Nutrition Facts : Calories 145.5, Fat 7.2, SaturatedFat 3.8, Cholesterol 19.5, Sodium 783.1, Carbohydrate 13.2, Fiber 1.9, Sugar 5.4, Protein 8.4

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Top Asked Questions

What can I make with tomato herb soup?
Use basic pantry staples to create this quick and easy Tomato Herb Soup. It's thick, rich, flavorful, and perfect for grilled cheese dipping! Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper.
How do you make tomato soup with crushed tomatoes?
Add one 28 oz. can of crushed tomatoes. Crushed tomatoes are smaller bits than diced tomatoes, but not quite as smooth as tomato sauce. It’s somewhere in between, and doesn’t have any seasoning added. Also add 3 cups of vegetable broth, which will thin the soup out, add depth of flavor, and just the right amount of salt.
What does tomato herb soup taste like?
This tomato herb soup is not your everyday canned condensed tomato soup. It’s not sugary sweet, it’s fairly thick, very rich, and has tons of herby flavor. The magic comes from the melange of dried herbs and the quick act of caramelizing the tomato paste to create a rich sweetness.

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