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Chunky Tomato Soup with Basil Dumplings bowl
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5 from 4 votes

Chunky Tomato Soup with Basil Dumplings

Chunky Tomato Soup with Basil Dumplings is loaded with a veggie rainbow. A hearty soup recipe with easy fluffy basil dumplings that soak up the tomato soup.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dinner & Main Dishes, Soups, Chilis, & Stews
Cuisine: American
Keyword: chunky soup, hearty soup, soup with dumplings
Servings: 5
Calories: 169kcal


Chunky Tomato Soup:

  • 2 tablespoon olive oil
  • 2 large onion chopped
  • 1 shallot chopped
  • 2 cloves garlic minced or 1 tsp bottled minced garlic
  • 28 oz box organic vegetable broth
  • 1 carrot coarsely chopped
  • 2 ribs celery coarsely chopped
  • 1 small sweet 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:

  • cup all-purpose flour
  • 1 tablespoon fresh basil chopped
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 2 teaspoons cooking oil


Make Tomato Soup:

  • In a large dutch oven or saucepan, heat oil over medium heat, add onion, shallot, and garlic. Cook for 5 minutes, stir until onions are tender. Add in vegetable broth, carrot, celery, red bell pepper, lemon juice, sugar, cayenne, sea salt, and 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.
  • Stir in undrained tomatoes, cook uncovered, over low heat about 10 minutes or until heated through, stirring often.

Make Basil Dumplings:

  • In a small bowl, combine; ⅓ cup all-purpose flour, 1 tablespoon chopped fresh basil, ¼ teaspoon baking powder, ½ teaspoon salt. In another small bowl, stir together: 1 beaten egg and 2 teaspoons cooking oil; pour egg mixture into flour mixture; using a wooden spoon, stir until a soft, sticky dough forms.
  • Form Basil Dumplings into 1" size balls, by using 2 spoons.
  • Carefully drop basil dumplings from a spoon into soup. Cook for 10 minutes with the lid off, then 10 minutes with the lid of the pot on. To test if done, remove a dumpling and check the center, making sure they finished cooking to the center.
  • Ladle the tomato soup bowls and basil dumplings into a bowl, and garnish with basil sprigs.


Short Cut for Basil Dumplings - use 1 tablespoon fresh chopped basil plus 1 cup Buttermilk Bisquick & water per package instructions. This saves time and makes great dumplings! Original Recipe Source: GeniusKitchen


Calories: 169kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 1255mg | Potassium: 407mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3360IU | Vitamin C: 44.5mg | Calcium: 62mg | Iron: 1.6mg