Chunky Tomato Soup With Basil Dumplings

READY IN: 1hr 30mins




  • 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.
  • 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.
  • Cool slightly; do not drain.
  • 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).
  • 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.
  • Meanwhile, fill a Dutch oven half full with water; bring water to a boil.
  • 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.
  • 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.
  • To test for doneness, remove a dumpling and check the center, making sure it is cooked through.
  • Using a slotted spoon, remove dumplings from Dutch oven; drain in a colander; rinse under cold water; drain again.
  • Add half of the dumplings to soup in pan; heat through.
  • Season soup to taste with salt and pepper; ladle into soup bowls; top with remaining dumplings; garnish with basil sprigs.