Tomato Dumpling Soup
A warming tomato soup sweetened with sweet potato and topped with cheesy, herb-seasoned dumplings. The perfect comfort food for cold weather.
Equipment
- Large pot
- Mixing bowl
Ingredients
For the Soup
- 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 cans chopped tomatoes (400g each)
- 500 ml chicken stock
- ½ teaspoon sugar
- 50 ml single cream
For the Dumplings
- 125 grams dried breadcrumbs
- ½ teaspoon baking powder
- 75 grams mature cheddar, grated
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 50 grams cream cheese
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened.
- Add the sweet potato, garlic, and ground cinnamon. Cook for a few minutes until the sweet potato starts to soften.
- Stir in the chopped tomatoes, chicken stock, and sugar. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- While the soup simmers, prepare the dumplings. In a mixing bowl, combine the breadcrumbs, baking powder, cheddar, mustard powder, oregano, egg, and cream cheese. Mix until well combined.
- Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook for an additional 10 minutes until dumplings are cooked through.
- Stir in the single cream before serving. Enjoy your comforting tomato dumpling soup!
Notes
You can add more herbs for extra flavor. Adjust the thickness of the soup by adding more stock if desired.