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Quick & Easy Tomato Soup with Parmesan Dumplings

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup, Starter
Cuisine Italian, Mediterranean
Servings 6

Ingredients
  

  • 2 tbsp butter
  • 1 large white onion chopped
  • 1 tbsp shallots chopped
  • 1 large garlic clove minced
  • 2 small carrots peeled and chopped
  • 2 small celery stalks chopped
  • 1 small red bell pepper chopped
  • 3 sun-dried tomatoes not oil-packed, coarsely chopped
  • 2 tbsp tomato paste
  • 1 tbsp fresh lime juice
  • ½ tsp sugar
  • ½ tsp kosher salt
  • ¼ tsp black pepper freshly ground
  • Dash cayenne pepper
  • 3 cups chicken broth
  • 1 (28oz) can diced tomatoes undrained
  • ⅓ cup flour
  • 2 tbsp Parmesan cheese freshly grated
  • 2 tsp fresh basil chopped
  • ¼ tsp baking powder
  • ¼ tsp kosher salt
  • 1 egg lightly beaten
  • 2 tbsp olive oil
  • Fresh basil garnish

Instructions
 

  • In a large pot or Dutch oven, melt butter over medium heat. Add onion, shallots, and garlic and cook until softened, about 5 minutes.
  • Add carrots, celery, and bell pepper and cook for another 5 minutes, until slightly tender.
  • Stir in sun-dried tomatoes, tomato paste, lime juice, sugar, salt, pepper, and cayenne pepper. Cook for 1 minute, stirring constantly.
  • Pour in chicken broth and add diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • While the soup simmers, prepare the dumplings. In a bowl, combine flour, Parmesan cheese, basil, baking powder, and salt. Whisk to combine.
  • Add the egg and stir until a dough forms. If the dough is too dry, add a teaspoon of water at a time until it comes together.
  • Bring a pot of water to a boil. Drop small spoonfuls of dumpling dough into the boiling water and cook for 3-5 minutes, or until they float to the surface and are cooked through.
  • Serve the soup hot, topped with the Parmesan dumplings and a sprinkle of fresh basil.
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