Tomato Soup

Name: Tomato Soup
Ingredients: Tomato Soup; 2 tablespoons butter; 1 large white onion, chopped; 1 tablespoon shallots, chopped; 1 tablespoon shallots, chopped; 1 large garlic clove, minced; 2 small carrots, peeled and chopped; 2 small celery stalks, chopped; 2 tablespoons tomato paste; 1 tablespoon fresh lime juice; 1/2 teaspoon sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Dash cayenne pepper; 3 cups chicken broth; 28 ounces canned diced tomatoes, undrained; Parmesan Dumplings; 1/3 cup flour; 2 tablespoons freshly grated Parmesan cheese; 2 teaspoons chopped fresh basil; 1/4 teaspoon baking powder; 1/4 teaspoon kosher salt; 1 egg; 2 teaspoons vegetable oil; thinly sliced fresh basil, for garnish

25 ingredients

2 steps

Ingredients

Tomato Soup
2 tablespoons butter
1 large white onion, chopped
1 tablespoon shallots, chopped
1 tablespoon shallots, chopped
1 large garlic clove, minced
2 small carrots, peeled and chopped
2 small celery stalks, chopped
2 tablespoons tomato paste
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash cayenne pepper
3 cups chicken broth
28 ounces canned diced tomatoes, undrained
Parmesan Dumplings
1/3 cup flour
2 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped fresh basil
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 egg
2 teaspoons vegetable oil
thinly sliced fresh basil, for garnish

Directions

1

For the soup, in a large saucepan, heat butter over medium heat. Add onion, shallot and garlic, cooking 4-5 minutes until tender. Add carrots, celery, red pepper, sun-dried tomatoes, tomato paste, lime juice, sugar, salt, pepper and cayenne. Cook, stirring occasionally, 4-5 minutes to soften vegetables. Add chicken broth and diced tomatoes. Bring to a boil and then reduce heat to low and simmer 20 minutes. Remove from heat and either puree directly in soup pot using a handheld blender or place half of the tomato soup mixture in a countertop blender. Cover and blend until smooth. Transfer to a large bowl and repeat with remaining tomato soup. Return all of the soup to the saucepan. Reheat when ready to serve.
2

For the Parmesan dumplings, combine flour, Parmesan, basil, baking powder and salt in a medium bowl. In a small bowl, lightly whisk together the egg and vegetable oil. Stir egg mixture into flour mixture with a wooden spoon until combined. Bring a medium pot of water to a boil. Using 1/2 tsp measuring spoon, drop slightly rounded dough into boiling water. Cook 4 minutes and remove with a slotted spoon. Rinse with cold water and drain well. Serve with soup. Garnish soup with sliced basil Yield: 25 dumplings