Cheddar Dumpling Tomato Soup
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
45
Sourness
42
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cloves
Garlic (minced)790 g
Crushed Tomatoes (can)2 cups
Water (divided)1 tsp
Salt3 cup
All-Purpose Flour1 tsp
Baking Powder1 cup
Buttermilk (shaken)2 tbsps
Italian Parsley (chopped fresh)Directions:
1
Preheat oven to 350 degrees F
2
In a medium ovenproof pot, heat the olive oil over medium heat
3
Add the chopped onion and cook until translucent, about 3-5 minutes
4
Add garlic and Italian seasoning and cook until fragrant, about 1 minute
5
Pour in the can of tomatoes
6
Add about 1 cup of water to the pot
7
Bring the soup to a simmer and then immediately turn the heat down to low
8
Cook the soup, uncovered, for about 10-15 minutes, until slightly thickened and very fragrant
9
Transfer the soup, in batches if necessary, to a blender and pulse until very smooth, allowing steam to escape while you process (or use an immersion blender and blend the soup in the pot)
10
Return the pureed soup to the pot
11
Add salt
12
Mix in additional water, as needed, if the soup is too thick
13
Set aside
14
For the Dumplings: In a medium bowl, mix together the flour, baking powder, salt and black pepper
15
Add cheese and mix until evenly distributed
16
Pour in the buttermilk and mix until the dough is combined and wet
17
Using a tablespoon or ice cream scoop, drop balls of dough into the soup
18
Cover the pot with Reynolds Wrap(R) Aluminum Foil and transfer to the oven
19
Bake for 20-25 minutes, until the dumplings are cooked and fluffy
20
Garnish each soup bowl pepper and a sprinkling of parsley