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
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Ingredients
- Tomato Soup
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2 tablespoons
butter
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1
large white onion, chopped
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1 tablespoon
shallots, chopped
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1 tablespoon
shallots, chopped
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1
large garlic clove, minced
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2
small carrots, peeled and chopped
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2
small celery stalks, chopped
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2 tablespoons
tomato paste
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1 tablespoon
fresh lime juice
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1/2 teaspoon
sugar
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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Dash
cayenne pepper
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3 cups
chicken broth
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28 ounces
canned diced tomatoes, undrained
- Parmesan Dumplings
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1/3 cup
flour
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2 tablespoons
freshly grated Parmesan cheese
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2 teaspoons
chopped fresh basil
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1/4 teaspoon
baking powder
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1/4 teaspoon
kosher salt
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1
egg
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2 teaspoons
vegetable oil
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thinly sliced fresh basil, for garnish
Directions
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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.
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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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