Chunky Tomato Soup With Basil Dumplings |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Better Homes and Gardens Ingredients:
2 tablespoons olive oil |
1 cup coarsely chopped onion (1 large) |
2 tablespoons chopped shallots (1 medium) |
2 cloves garlic, minced |
1 (14 ounce) can low sodium chicken broth |
1/2 cup coarsely chopped carrot |
1/2 cup coarsely chopped celery |
1/2 cup coarsely chopped red bell pepper (1 small) |
1 tablespoon lemon juice |
1/2 teaspoon sugar |
1 (14 1/2 ounce) can diced tomatoes, undrained |
cayenne pepper |
salt |
freshly ground black pepper |
fresh basil sprig |
1/3 cup all-purpose flour |
1 tablespoon snipped fresh basil |
1/4 teaspoon baking powder |
1/2 teaspoon salt |
1 egg, beaten |
2 teaspoons vegetable oil |
Directions:
1. In a large saucepan, heat oil over medium heat; add in onion, shallot, and garlic; cook about 5 minutes or until onion is tender, stir often.
2. Add in chicken broth, carrot, celery, red pepper, lemon juice, and sugar; bring to a boil; decrease heat, cover and simmer for 20-25 minutes or until vegetables are very tender.
3. Cool slightly; do not drain.
4. Carefully transfer half or the mixture to a food processor or blender; cover and process or blend until smooth; repeat with the remaining mixture (or can use stick blender to puree soup in the pot).
5. Return all pureed mixture to the same saucepan; stir in undrained tomatoes and cayenne pepper (to taste); cook, uncovered, over low heat about 10 minutes or until heated through, stirring often.
6. Meanwhile, fill a Dutch oven half full with water; bring water to a boil.
7. Make the Dumplings-in a small bowl, combine flour, fresh basil, baking powder, and salt; in another small bowl, stir together the beaten egg and vegetable oil; pour egg mixture into flour mixture; using a wooden spoon, beat until a soft, sticky dough forms.
8. Drop Basil Dumplings dough from a slightly rounded 1/2 teaspoon measuring spoon into boiling water; cook for 4-5 minutes (start timing after dough rises to the surface) or until dumplings are cooked through, turning once.
9. To test for doneness, remove a dumpling and check the center, making sure it is cooked through.
10. Using a slotted spoon, remove dumplings from Dutch oven; drain in a colander; rinse under cold water; drain again.
11. Add half of the dumplings to soup in pan; heat through.
12. Season soup to taste with salt and pepper; ladle into soup bowls; top with remaining dumplings; garnish with basil sprigs.
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