Tomato Sour Cream Dumpling Soup Recipes

CREAM OF TOMATO SOUP DUMPLINGS

Steps:

• For the soup: Melt the butter in a small saucepan over medium heat. Add the shallots and cook, stirring often, until soft and translucent, about 5 minutes. Add the tomato paste and cook stirring until the shallots are well coated. Add the diced tomatoes and 1 teaspoon salt, bring to a boil and reduce the heat to low. Simmer until the tomatoes have softened about 10 minutes.
• Meanwhile, sprinkle the gelatin over 1/4 cup water and let sit until soft, about 5 minutes. Transfer the soup, gelatin and cream to a blender. Blend until smooth and pour in to a glass loaf pan. Chill until firm, about 1 hour.
• For the dough: Put the flour in a large bowl. Pour half the hot water in and stir with a wooden spoon. Add the remaining hot water and stir until the dough starts to look shaggy. Add all of the cold water and oil. Keep stirring until the dough forms a ball.
• Knead the dough on a floured surface until soft, smooth and springs back when you poke it with your finger, 8 to 10 minutes. (Alternately, you can knead the dough in a stand mixer with the hook attachment, on medium speed for 6 to 8 minutes.) Cover with plastic wrap and let sit at room temperature for 30 minutes.
• Divide the dough into 4 equal pieces. Take 1 piece (cover the remaining 3 pieces with plastic wrap) and cut it into 4 pieces. Work with 1 small piece of dough at a time, keep the remaining covered with plastic wrap. Roll the dough between your palms to make a round, smooth ball. Using a rolling pin, roll into a 4 1/2-to-5-inch circle. (You may need more flour to keep the dough from sticking but try to use it sparingly.)
• Fill the dough with 1 heaping tablespoon of tomato soup filling and then press 1 tomato half into it. Pleat the dumpling: Use your fingers to pleat and pinch the edge of the dough together, enclosing the filling, into a little satchel. Twist and pinch the tip of the dough close. Repeat with rest. Make sure that you cover any dough that you aren't currently using and cover the dumplings with a towel to prevent drying out.
• Fill a large pot with 2-inches of water and insert a steamer basket that has a lid. Line the basket with a single layer of Napa cabbage leaves. Cover and steam over medium heat to warm up the steamer and soften cabbage, about 2 minutes. Place dumplings on the cabbage leaves, leaving 1-inch between each dumpling. Steam until the dough looks slightly translucent and the dumplings have slumped slightly, about 12 minutes. Serve in the steamer.

TOMATO DILL SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
• Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

CREAM OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

CREAMY FRESH TOMATO SOUP WITH DUMPLINGS

Steps:

• Heat oil in a 2 quart sauce pan over medium high heat.
• Add onions and garlic and sauté until tender, then add tomatoes, and mush them up a bit, and stir.
• Cook over medium heat about 10-15 minutes, until tomatoes are quite soft and breaking down.
• Add water, basil, bouillon cubes, salt and pepper, and sugar.
• Bring to boil, reduce heat to low, cover and simmer about 20 minutes.
• Near the end of the cooking time, heat half and half or milk so that it is hot.
• Add hot milk to soup and stir.
• Pureé with an arm blender, or do it in batches in a blender.
• Strain soup through a sieve or run it through a food mill to eliminate any peels and seeds that remain.
• Mix egg with about 1/4 cup flour (amount will depend on how firm you like your dumplings) and salt and pepper to taste, until well combined.
• Bring soup to just below boiling and drop in dumplings by very small spoonfuls. Cook about three minutes, or until dumplings float to the surface. Dumplings should be almost like spaetzle, quite small, and soft when cooked.
• Serve hot with chopped fresh basil or toasted croutons as a garnish if desired.

SWAN DRUG CAFE TOMATO DILL SOUP

Steps:

• Sprinkle tomatoes with sugar; set aside.
• Melt butter and saute green onions.
• Add parsley, dill, tomatoes, salt and pepper. Cook over medium heat.
• Add chicken stock.
• Whip milk and flour until smooth.
• Pour slowly into soup.
• Combine dumpling ingredients.
• Drop by teaspoon; boil until dumplings come to top.
• To serve, place a spoonful of sour cream in bottom of bowl, ladle soup over; garnish with dill.

TOMATO SOUR CREAM DUMPLING SOUP

Steps:

• Sprinkle tomatoes with sugar, set aside.
• In a Large Soup Pot: Melt butter, add scallions and saute until golden. Add parsley, 1/2 the dill and all the tomatoes. Sprinkle with salt and pepper, cover and cook on medium heat for 10 minutes stirring every 2 minutes.
• Add the chicken stock, bring to a boil; reduce heat and simmer 30 minutes.
• With a wire wisk, mix 4 T. flour with milk until lump free. Slowly pour into the soup stirring constantly.
• Cover and bring to a boil over medium heat stirring occasionally to avoid scorching.
• Reduce heat and simmer.
• Dumplings: Mix together the ingredients for the sour cream dumplings. The dough will have a consistency firmer than pancake batter, but softer than dumpling dough.
• As the soup simmers, dip a small spoon into soup. Using the hot spoon, take almond size pieces of dough and drop into the simmering soup.
• Cook until dumplings all come to the top of the soup.
• Take 1 cup sour cream and whisk it with a few spoonfuls of the hot soup. Stir until smooth. Add back into the soup. Sprinkle with remaining dill on top. Adjust seasoning by adding more salt and pepper. If the soup is too acidic add more sugar.
• Enjoy.