Description
A warm and comforting tomato dumpling soup enriched with fluffy dumplings and fresh ingredients, perfect for chilly days.
Ingredients
- 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 (400g) cans chopped tomatoes
- 500ml chicken stock
- ½ teaspoon sugar
- 50ml single cream
- 125g dried breadcrumbs
- ½ teaspoon baking powder
- 75g mature cheddar, grated
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 1 egg
- 50g cream cheese
Instructions
- Heat the olive oil and butter in a large pot over low heat. Add chopped onion and sweet potato, cooking for about 5-10 minutes until soft.
- Stir in minced garlic and ground cinnamon, cooking for another minute.
- Add torn basil, canned tomatoes, and chicken stock. Bring to a gentle boil, then reduce heat and let simmer for 20 minutes.
- Prepare the dumpling mixture in a bowl and form into eight balls.
- Blend the soup until smooth, adding sugar and seasonings to taste, followed by single cream.
- Drop dumplings into the simmering soup and cook for 10 minutes without stirring.
- Serve hot, with two dumplings per bowl.
Notes
For added depth of flavor, consider roasting the sweet potato beforehand. Adjust seasonings as desired.
