Tomato Basil Soup With Ricotta Dumplings Recipes

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TOMATO SOUP WITH HERB DUMPLINGS

-Holly Dunkelberger, La Porte City, Iowa

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 16



Tomato Soup With Herb Dumplings image

Steps:

  • In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.

Nutrition Facts :

2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cups tomato juice
1/4 cup butter
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon dried parsley flakes
1 egg
2/3 cup milk

TOMATO-BASIL SOUP WITH RICOTTA DUMPLINGS

This is a wonderful little soup! Healthy, very fancy, and requires minimal ingredients. I hope you all enjoy!

Provided by MechanicalJen

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11



Tomato-Basil Soup With Ricotta Dumplings image

Steps:

  • FOR SOUP: Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden.
  • Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes.
  • FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined.
  • Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat.
  • Be careful not to boil the soup, or the dumplings will break apart.

1 teaspoon olive oil
1 garlic clove, crushed
15 ounces crushed tomatoes, undrained
1 1/2 cups chicken broth
1/4 cup basil, fresh
1/4 cup ricotta cheese
2 tablespoons parmesan cheese
1 egg white, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup flour

ROASTED TOMATO BASIL SOUP

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12



Roasted Tomato Basil Soup image

Steps:

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA

Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Soup, Starter

Time 40m

Number Of Ingredients 11



Roasted red pepper & tomato soup with ricotta image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
  • Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium

400g tomatoes , halved
1 red onion , quartered
2 Romano peppers , roughly chopped
2 tbsp good quality olive oil
2 garlic cloves , bashed in their skins
few thyme sprigs
1 tbsp red wine vinegar
2 tbsp ricotta
few basil leaves
1 tbsp mixed seeds , toasted
bread , to serve

RICH AND CREAMY TOMATO BASIL SOUP

The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6



Rich and Creamy Tomato Basil Soup image

Steps:

  • Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  • Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 16.8 g, Cholesterol 142.5 mg, Fat 45.4 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 28.3 g, Sodium 216.6 mg, Sugar 12 g

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
salt and pepper to taste

CREAMY FRESH TOMATO SOUP WITH DUMPLINGS

I made this for lunch yesterday, with some beautiful tomatoes my mother gave me. YUM! We had it with grilled cheese sandwiches. Heaven in a bowl! I hope you like it as much as I did!

Provided by canarygirl

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13



Creamy Fresh Tomato Soup With Dumplings image

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.

2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, mashed
4 large very ripe tomatoes, quartered
1 quart water
1 teaspoon dried basil
2 double bouillon cubes (I use Knorr, beef flavor)
salt and pepper
sugar (about 1-2 teaspoons)
1 cup half-and-half or 1 cup milk
1 egg
1/4 cup flour (about)
salt and pepper

TOMATO BASIL SOUP

A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12



Tomato Basil Soup image

Steps:

  • Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
  • Heat soup over medium-high heat until hot, about 5 minutes more.

Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g

6 tablespoons butter
1 onion, thinly sliced
15 baby carrots, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, chopped
1 (28 ounce) can tomato sauce (such as Hunt's®)
1 (8 ounce) can tomato sauce (such as Hunt's®)
1 ¼ cups chicken broth
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste
1 ½ cups heavy whipping cream

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