Prep 10 mins
Cook 45 mins
I made this for lunch yesterday, with some beautiful tomatoes my mother gave me. YUM! We had it with grilled cheese sandwiches. Heaven in a bowl! I hope you like it as much as I did!
- 2 tablespoons olive oil
- 1 medium onion, minced
- 2 garlic cloves, mashed
- 4 large very ripe tomatoes, quartered
- 1 quart water
- 1 teaspoon dried basil
- 2 double bouillon cubes (I use Knorr, beef flavor)
- salt and pepper
- sugar (about 1-2 teaspoons)
- 1 cup half-and-half or 1 cup milk
- 1 egg
- 1⁄4 cup flour (about)
- salt and pepper
- Heat oil in a 2 quart sauce pan over medium high heat.
- Add onions and garlic and sauté until tender, then add tomatoes, and mush them up a bit, and stir.
- Cook over medium heat about 10-15 minutes, until tomatoes are quite soft and breaking down.
- Add water, basil, bouillon cubes, salt and pepper, and sugar.
- Bring to boil, reduce heat to low, cover and simmer about 20 minutes.
- Near the end of the cooking time, heat half and half or milk so that it is hot.
- Add hot milk to soup and stir.
- Pureé with an arm blender, or do it in batches in a blender.
- Strain soup through a sieve or run it through a food mill to eliminate any peels and seeds that remain.
- Mix egg with about 1/4 cup flour (amount will depend on how firm you like your dumplings) and salt and pepper to taste, until well combined.
- Bring soup to just below boiling and drop in dumplings by very small spoonfuls. Cook about three minutes, or until dumplings float to the surface. Dumplings should be almost like spaetzle, quite small, and soft when cooked.
- Serve hot with chopped fresh basil or toasted croutons as a garnish if desired.
This soup is really quite delicious! The flavors came together so well and tasted elegant enough to serve to dinner guests, but was easy enough to prepare for a comforting lunch. I used milk this time and thought it was delicious, but would be even more wonderful with the half-n-half. I will certainly be making this again often! Note: I left out the dumplings.
As above reviewer it was great,also left out dumplings.Thanks
Canarygirl, This was really good! I had never made tomato soup from scratch before and I impressed myself. My only downside was there wasnt enough dumplings for my taste :) Next time I will use a cup of flour and 2 eggs. My grandma used to make that kind of dumpling and put it in her beef stew. I also might use less than a quart of water because I thought it was a little thin. The TASTE however is wonderful. Thank you for sharing this little gem for soup, its a keeper.