Tomato Dumpling Soup
A warming tomato soup sweetened with sweet potato and topped with cheesy, herb-seasoned dumplings. The perfect comfort food for cold weather.
Equipment
- large pot
- Mixing bowl
Ingredients
For the Soup
- 1 tablespoon olive oil
- 25 grams butter
- 1 onion, chopped
- ½ sweet potato, peeled and chopped
- 3 cloves garlic, minced
- ½ teaspoon ground cinnamon
- 2 tablespoons fresh basil, torn
- 2 cans (400g) chopped tomatoes
- 500 ml chicken stock
- ½ teaspoon sugar
- 50 ml single cream
For the Dumplings
- 125 grams dried breadcrumbs
- ½ teaspoon baking powder
- 75 grams mature cheddar, grated
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 50 grams cream cheese
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook until softened.
- Add the sweet potato, garlic, and cinnamon. Cook for a few minutes until fragrant.
- Stir in the chopped tomatoes, chicken stock, and sugar. Bring to a boil and then simmer for about 20 minutes.
- While the soup simmers, prepare the dumplings. In a mixing bowl, combine breadcrumbs, baking powder, cheddar, mustard powder, oregano, egg, and cream cheese.
- Form the mixture into small dumplings and drop them into the simmering soup during the last 10 minutes of cooking.
- Finish the soup with fresh basil and single cream before serving.
Notes
You can add more herbs or spices to the soup according to your taste.