Last Updated August 7th, 2022 at 09:26 pm by Lisa
Tomato Soup with Basil Dumplings can be rich and chunky or creamy smooth and is loaded with a veggie rainbow for a hearty lunch or dinner.
What makes this hearty soup recipe so good, are the fluffy basil dumplings! Total comfort food in a bowl, as they soak up the hot creamy homemade tomato soup...
Best Homemade Tomato Basil Soup Recipe
2 tablespoon olive oil
2 brown onions coarsely chopped
1 shallot coarsely chopped
2 cloves garlic minced or 1 teaspoon bottled minced garlic
28 oz vegetable broth or sub chicken stock
1 carrot coarsely chopped
2 ribs celery coarsely chopped
1 red bell pepper coarsely chopped
1 tablespoon lemon juice
½ teaspoon sugar
tiny dash of cayenne pepper
½ teaspoon sea salt
½ teaspoon fresh cracked black pepper
14 ½ oz can diced tomatoes undrained
- Roughly chop the rainbow of veggies; bell pepper, carrot, celery, onion, shallot, and garlic. You will be cooking and then using a blender to get them smooth, so rough chunks is fine.
- In a large dutch oven or saucepan, heat the olive oil over medium low heat, and add onion, shallot, and garlic. Cook for 5 minutes, and stir until onions are tender.
- Add in vegetable broth (or chicken stock), carrot, celery, red bell pepper, lemon juice, sugar, cayenne, sea salt, and black pepper then bring to a boil.
- Decrease heat, cover, and simmer for 20 minutes or until vegetables are very tender.
- Use an immersion stick blender in the pot to puree until almost smooth. You can also blend it in a regular blender or food processor in small batches, be careful the soup is hot and not to overfill the blender.
- Stir in undrained tomatoes, cook uncovered, over low heat for about 10 minutes more or until heated through, stirring often.
How To Make Basil Dumplings
The first time I made these basil dumplings, I couldn't believe how fast they come together. You can make them from scratch or use a Bisquick mix from the store. They make this a filling meal and are so scrumptious.
⅓ cup all-purpose flour
1 tablespoon fresh basil chopped
¼ teaspoon baking powder
½ teaspoon salt
1 egg
2 teaspoons cooking oil
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PRO TIP Dumpling Shortcut: You can also make this without egg, simply use 1 tablespoon fresh chopped basil plus 1 cup Buttermilk Bisquick and water per package instructions. This saves time and makes great dumplings.
- Meanwhile, while the soup is cooking, in a small bowl, combine; ⅓ cup all-purpose flour, 1 tablespoon chopped fresh basil, ¼ teaspoon baking powder, and ½ teaspoon sea salt.
- In another small bowl, stir together: 1 beaten egg and 2 teaspoons of cooking oil; pour egg mixture into flour mixture; using a wooden spoon, stir until a soft, sticky dough forms. You can also make this without egg, simply use 1 tablespoon fresh chopped basil plus 1 cup Buttermilk Bisquick and water per package instructions. This saves time and makes great dumplings!
- Form Basil Dumplings into 1" size balls, by using 2 spoons.
- Carefully drop basil dumplings from the spoon into the hot soup. Cook for 10 minutes with the lid off, then 10 minutes with the lid of the pot on. To test if the dumplings are done, remove one and check the center, making sure they finished cooking all the way through. The basil dumplings will get puffy, and rise up a bit while cooking. You can take one out and cut it to be sure the dough is cooked through.
- Ladle the hot tomato soup bowls and basil dumplings into a bowl, and garnish with basil sprigs.
- You can make a big batch, reheat the soup in a microwave the next day or freeze leftover soup in an airtight container for up to 3 months.
Dumplings are prepared around the world using a variety of cooking methods, including baking, boiling, frying, simmering, or steaming.
The dough is made from bread, flour, or potatoes and has a filling inside. Fillings can consist of meat, fish, fruit, sweets, vegetables, and even cheese.
There are many types of dumpling dishes made from a variety of starch sources, often wrapped around a filling and crimped, or they can be as simple as a quick dough or noodle steamed in a hearty broth.
Tomato Soup Swaps & Variations
Skip that can of tomato soup and get out your soup pot. There is nothing like hot soup on a cold day with a grilled cheese sandwich. You can use really good canned tomatoes or ripe tomatoes with fresh green basil from the garden or from any one of your local grocery stores. This is an easy tomato soup recipe, you can adjust things the way you and your family like it!
creamy texture: blend this easy tomato basil soup well with an immersion blender or in a regular blender in batches. Then add a splash of either heavy whipping cream or heavy cream like half and half to make it a creamy tomato soup. You could also use a plant-based milk like almond or coconut milk.
tomatoes: I hight recommend San Marzano chopped tomatoes for the best tomato soup, you can also swap in ripe fresh whole tomatoes. Roma tomatoes, a squeeze of tomato paste, cherry tomatoes, or even some tomato sauce all work in a pinch.
sugar and salt: when you add a little sugar to this recipe, it takes the edge off the acidity of the tomatoes. Don't add too much additional salt, because it is often in canned tomatoes. You can swap out the sea salt for celery salt.
slow cooker or crock pot: you can add all the tomato soup ingredients into your slow cooker next time you are short on time, and leave it on low for 4-6 hours. Then blend the soup as you prefer, and drop the basil dumplings in the soup to finish cooking.
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Tomato Soup With Basil Dumplings
Equipment
Ingredients
Tomato Soup
- 2 tablespoon olive oil
- 2 brown onions coarsely chopped
- 1 shallot coarsely chopped
- 2 cloves garlic minced or 1 teaspoon bottled minced garlic
- 28 oz vegetable broth or sub chicken stock
- 1 carrot coarsely chopped
- 2 ribs celery coarsely chopped
- 1 red bell pepper coarsely chopped
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- tiny dash cayenne pepper
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- 14 ½ oz can diced tomatoes undrained
Basil Dumplings
- ⅓ cup all-purpose flour
- 1 tablespoon fresh basil chopped
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 2 teaspoons cooking oil
Instructions
Make The Tomato Soup
- Roughly chop the rainbow of veggies; bell pepper, carrot, celery, onion, shallot, and garlic. You will be cooking and then using a blender to get them smooth, so rough chunks is fine.
- In a large dutch oven or saucepan, heat the olive oil over medium low heat, add onion, shallot, and garlic. Cook for 5 minutes, and stir until onions are tender.
- Add in vegetable broth (or chicken stock), carrot, celery, red bell pepper, lemon juice, sugar, cayenne, sea salt, and black pepper then bring to a boil.
- Decrease heat, cover and simmer for 20 minutes or until vegetables are very tender.
- Use an immersion stick blender in the pot to puree until almost smooth. You can also blend it in a regular blender or food processor in small batches, be careful the soup is hot and not to overfill the blender.
- Stir in undrained tomatoes, cook uncovered, over low heat about 10 minutes more or until heated through, stirring often.
Basil Dumplings
- Meanwhile, while the soup is cooking, in a small bowl, combine; ⅓ cup all-purpose flour, 1 tablespoon chopped fresh basil, ¼ teaspoon baking powder, and ½ teaspoon sea salt.
- In another small bowl, stir together: 1 beaten egg and 2 teaspoons of cooking oil; pour egg mixture into flour mixture; using a wooden spoon, stir until a soft, sticky dough forms. You can also make this without egg, simply use 1 tablespoon fresh chopped basil plus 1 cup Buttermilk Bisquick and water per package instructions. This saves time and makes great dumplings!
- Form basil dumplings into 1" size balls, by using 2 spoons.
- Carefully drop basil dumplings from the spoon into the hot soup. Cook for 10 minutes with the lid off, then 10 minutes with the lid of the pot on. To test if the dumplings are done, remove one and check the center, making sure they finished cooking all the way through. The basil dumplings will get puffy, and rise up a bit while cooking. You can take one out and cut it to be sure the dough is cooked through.
- Ladle the hot tomato soup bowls and basil dumplings into a bowl, and garnish with basil sprigs.
- You can make a big batch, reheat the soup in a microwave the next day or freeze leftover soup in an airtight container for up to 3 months.
This is SO good with the basil dumplings! We love this recipe.