Tomato Bisque With Cheddar Bay Dumplings Recipes

ROASTED FRESH TOMATO BISQUE

Steps:

• Preheat oven to 400 degrees. Cut tomatoes in half and arrange on a baking sheet. Roast in oven for 20 minutes.
• Heat olive oil in heavy dutch oven or soup pot. Add onion and cook until just translucent. Add garlic and cook about 30 seconds until fragrant. Stir in sugar and tomato paste and continue cooking another minute or so.
• Carefully add roasted tomatoes and their juices, stir and cook, breaking up tomatoes with wooden spoon. Simmer for 10 minutes.
• Add the chicken broth and bring to a steady simmer for another 5 minutes. Stir in about 1 tablespoon of fresh chopped basil. Carefully insert immersion blender into pot and process until smooth.
• Taste for salt and pepper. Stir in heavy cream and heat through. Serve, topped with fresh basil and grilled cheese for dipping.

TOMATO BISQUE WITH CHEDDAR BAY DUMPLINGS

Steps:

• In a dutch oven, or other large soup pot, over medium heat melt the butter. Add the onion, stirring until cooked soft. Whisk in the flour and cook for about a minute to cook the flour 'taste' out.
• In a separate bowl, stir together the broth and tomatoes. Stir the broth mixture in a little bit at a time until the mixtures completely smooth and all the broth's incorporated. Stir in the sugar, salt, and pepper and bring the mixture to a boil, and then immediately reduce the heat to a simmer. Put a lid on the pot and prepare the dumpling dough.
• In a large bowl, combine the flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
• In a separate small bowl, whisk together the buttermilk and the half cup of melted butter.
• Pour the milk and butter mixture over the dry ingredients in the larger bowl and stir, using a rubber spatula, just until moist. Using the same spatula gently fold in the cheese.
• Remove the lid from the soup pot and reduce the heat to low. Use an immersion blender to puree the soup until it's completely smooth. Return the soup to a simmer.
• Using a spoon, drop dollops of the dumpling dough into the simmering soup until it's all in the pot. Return the lid to the pot and continue cooking for 15-20 minutes. Insert a toothpick into the center of the largest dumpling and if it comes out clean, remove the pot from heat.
• In a separate small pot, melt and stir together the butter, parsley, and garlic. Brush the mixture out over the dumplings in the pot.
• Ladle the soup into bowls, making sure each bowl has several dumplings. Serve with the leftover butter herb mixture, for dipping- if desired.