February 8, 2010

Chunky Tomato Basil Soup with Basil Dumplings

Brian and I make soup on Sundays and this one is my favorite so far! It was delicious!!
Like last week's soup I got this recipe from Better Homes & Gardens Soup Magazine.

2 tablespoons olive oil
1 cup chopped onion
2 tablespoons chopped shallot
2 cloves garlic, minced
2 cups chicken broth (low sodium)
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped red pepper
1 tablespoon lemon juice
1/2 teaspoon sugar
1 14.5 oz. can diced tomatoes, undrained
Fresh Basil Sprigs (optional)

In a large saucepan, heat oil over medium heat. Add onion, shallot & garlic; cook about 5 minutes or until onion is tender, stirring frequently.

Add broth, carrot, celery, red pepper, lemon juice & sugar. Bring to boil, reduce heat.

Cover and simmer for 25 minutes. Cool slightly. (do not drain)

Transfer 1/2 of the vegetable mixture to a blender or food processor. Blend or process until smooth. Repeat with remaining vegetable mixture. (I left mine in the pot as one portion and blended with a hand held blender.)

Stir in un-drained tomatoes.

Cook, uncovered, over low heat about 10 minutes. Stirring often.

1/3 cup all purpose flour
1 tablespoon snipped fresh basil
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
2 teaspoons vegetable oil

In a small bowl, combine flour, basil, salt & baking powder.

In a separate bowl, beat 1 egg with a fork & add 2 teaspoons vegetable oil. Stirring until mixed.

Add egg mixture to flour mixture. Using a wooden spoon, beat until a soft, sticky dough forms.

While the soup is heating, fill a dutch oven (or in my case, a saucepan) half-full with water; bring to boil. Using a 1/2 teaspoon measuring spoon, drop Basil Dumpling dough into boiling water.

Cook for 4 to 5 minutes (start timing after dough rises to the surface) or until a toothpick inserted into dough comes out clean.

Using a slotted spoon, remove the dumplings; drain in a colander. Rinse dumplings under cold running water; drain again.

Add 1/2 of the Basil Dumplings to soup in saucepan; heat through.

Ladle into soup bowls. Top with remaining Basil Dumplings. Add fresh basil sprigs as garnish.
We had our awesome soup with grilled cheese as well. Mmm...Mmm...Good.

And, when I tell you I am spoiled by my Stud Muffin, I am spoiled! This is a pic of him cleaning the kitchen!! Ahh....

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