Tomato Soup

February 13, 2014


Author Notes: Looking for the perfect quick and easy tomato soup recipe? Here it is, a delicious tomato soup that can be made in under 30 minutes, but, don't let the speed fool you. This quick bowl of comfort not only offers up depth of flavor, but also is elegantly topped with Parmesan dumplings to make it a perfect entertaining first course. bitememore

Serves: 6

Ingredients

Tomato Soup

  • 2 tablespoons butter
  • 1 large white onion, chopped
  • 1 tablespoon shallots, chopped
  • 1 tablespoon shallots, chopped
  • 1 large garlic clove, minced
  • 2 small carrots, peeled and chopped
  • 2 small celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • dashes cayenne pepper
  • 3 cups chicken broth
  • 28 ounces canned diced tomatoes, undrained

Parmesan Dumplings

  • 1/3 cup flour
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons chopped fresh basil
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons vegetable oil
  • thinly sliced fresh basil, for garnish
In This Recipe

Directions

  1. For the soup, in a large saucepan, heat butter over medium heat. Add onion, shallot and garlic, cooking 4-5 minutes until tender. Add carrots, celery, red pepper, sun-dried tomatoes, tomato paste, lime juice, sugar, salt, pepper and cayenne. Cook, stirring occasionally, 4-5 minutes to soften vegetables. Add chicken broth and diced tomatoes. Bring to a boil and then reduce heat to low and simmer 20 minutes. Remove from heat and either puree directly in soup pot using a handheld blender or place half of the tomato soup mixture in a countertop blender. Cover and blend until smooth. Transfer to a large bowl and repeat with remaining tomato soup. Return all of the soup to the saucepan. Reheat when ready to serve.
  2. For the Parmesan dumplings, combine flour, Parmesan, basil, baking powder and salt in a medium bowl. In a small bowl, lightly whisk together the egg and vegetable oil. Stir egg mixture into flour mixture with a wooden spoon until combined. Bring a medium pot of water to a boil. Using ½ tsp measuring spoon, drop slightly rounded dough into boiling water. Cook 4 minutes and remove with a slotted spoon. Rinse with cold water and drain well. Serve with soup. Garnish soup with sliced basil Yield: 25 dumplings

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Soup|Vegetable|Cheese|Carrot|Celery|Lime Juice|Shallot|Tomato|Make Ahead|One-Pot Wonders|Winter|Fall

Reviews (3) Questions (0)

3 Reviews

mykal001 February 14, 2014
Never mind. I went to your web site and found the recipe and put them here in my comments below.<br />This recipe sounds better than any other I have seen.<br /><br />3 sun-dried tomatoes, not oil-packed, coarsely chopped<br />2 tbsp tomato paste<br />1 tbsp fresh lime juice<br />½ tsp sugar<br />½ tsp kosher salt<br />¼ tsp freshly ground black pepper<br />Dash cayenne pepper
 
mykal001 February 14, 2014
Where is the sugar, lime juice, salt, pepper and sun-dried tomatoes for the soup?
 
Author Comment
bitememore February 14, 2014
One of our favourites as well! Sorry about that glitch, it is fixed now! Bon Appetite!