Tomato Soup with Cheese Dumplings
A comforting tomato soup enriched with fluffy cheese dumplings that warm you from the inside out.
Ingredients
Soup Base
- 2 cans cans of crushed or diced tomatoes (28 oz each) Use high-quality canned tomatoes for the best flavor.
- 4 cups vegetable broth For a rich base.
- 1 medium onion, diced Adds sweetness and texture.
- 2 cloves garlic, minced Enhances flavor.
- 2 tablespoons olive oil For sautéing.
- 1 teaspoon dried basil Fresh basil can be used for a brighter flavor.
- 1 teaspoon sugar Balances acidity.
- Salt to taste Adjust according to preference.
- Pepper to taste Adjust according to preference.
Dumplings
- 1 cup ricotta cheese Rich in protein.
- 1 cup flour For dumpling consistency.
- ½ cup parmesan cheese, grated Adds depth of flavor.
- 1 large egg, lightly beaten To bind the dough.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until they are soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth, then stir the mixture well.
- Add the dried basil, sugar, salt, and pepper. Bring to a gentle simmer and let cook for 10-15 minutes.
Dumpling Preparation
- In a bowl, combine the ricotta cheese, flour, parmesan, and beaten egg. Mix until you have a soft dough.
- Using a spoon, carefully drop spoonfuls of the dumpling mixture into the simmering soup.
- Allow the dumplings to cook for about 5-7 minutes, or until they puff up and become fluffy.
Serving
- Ladle the soup and dumplings into bowls and enjoy warm!
Notes
Store the soup in an airtight container for up to 3 days in the refrigerator or freeze for about 3 months. Reheat on the stove after thawing overnight.