Tomato soup with dumplings, vegan – a comforting recipe, full of flavors and vibrant colors, perfect for chilly days or for moments when you crave a simple yet flavorful dish. This soup is not just a feast for the taste buds but also a healthy choice, thanks to the fresh and natural ingredients. Let's venture together into preparing this delicious recipe!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total: 50 minutes
Number of servings: 4-6
Ingredients
For the soup:
- 1 large onion, finely chopped
- 1 yellow bell pepper, diced
- 1/2 sweet pepper, diced
- 1 carrot, cut into sticks
- 7-8 large, ripe garden tomatoes
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried basil
- 3 tablespoons olive or sunflower oil
- 1 tablespoon tomato paste
For the dumplings:
- 5 tablespoons semolina
- 2 tablespoons white flour
- Pepper, to taste
- 5-6 tablespoons water
- 1/2 teaspoon dried parsley
Step-by-step preparation
1. Preparing the vegetables: Start by peeling and chopping the onion. This will be the flavorful base of your soup. Remove the seeds from the yellow bell pepper and sweet pepper, and dice them, while the carrot should be cut into sticks. These vegetables will provide a pleasant texture to the soup.
2. Blanching the tomatoes: Bring a pot of water to a boil. When the water is boiling, add the well-washed tomatoes. Let them sit for a few seconds, then remove them with a slotted spoon and place them in a bowl of cold water. This will make peeling them much easier. After peeling, remove the stems and dice them.
3. Starting the soup: In a large pot, heat the oil over medium heat. Add the onion, bell pepper, and sweet pepper, letting them sauté for 2-3 minutes. Then, add the carrots and continue to sauté the vegetables.
4. Adding the liquid: Once the vegetables have softened, pour in 4-5 liters of water into the pot. Let the soup boil for about 5 minutes.
5. Finishing the soup: Add the diced tomatoes, salt, pepper, and dried basil. Cover the pot with a lid and let the soup simmer on low heat until all the vegetables are well cooked and the flavors have melded (about 15-20 minutes).
6. Preparing the dumplings: In a bowl, mix the semolina with the flour, a little salt, pepper, and dried parsley. Add 3-4 tablespoons of water and mix until you obtain a thick paste. If needed, you can add a little more water, but be careful not to make it too runny.
7. Adding the dumplings to the soup: When the vegetables are cooked, add the tomato paste and mix well. Lower the heat. Using a teaspoon, take some of the dumpling mixture and drop it into the soup. Let them boil for 5-7 minutes. It is important to lift the pot off the heat twice and splash the dumplings with cold water to keep them fluffy.
8. Serving: When the dumplings are cooked, take the pot off the heat and sprinkle fresh green parsley on top. This will add a note of freshness and a special taste. The soup is served hot, alongside a slice of fresh bread.
Useful tips
- Choosing tomatoes: Use ripe garden tomatoes for an intense flavor. If you don’t have them on hand, you can use canned tomatoes, but the taste will be different.
- Types of vegetables: This recipe is very versatile. You can add other vegetables, such as zucchini or celery, to give it an even richer flavor.
- Fluffy dumplings: Make sure not to overmix the dumpling mixture, as this can make them dense. Keeping them a little thicker will make them fluffy.
Nutritional benefits
This soup is an excellent choice for a vegan meal, due to its low calorie content and richness in vitamins and minerals. Tomatoes are a source of lycopene, a powerful antioxidant that helps protect the body from free radicals. Additionally, fresh vegetables provide fiber, essential for healthy digestion.
Frequently asked questions
1. Can I use other types of flour for the dumplings? Yes, you can experiment with whole wheat flour or durum wheat flour, but the texture will be different.
2. How can I store the soup? The soup can be stored in the refrigerator for 3-4 days. You can freeze it to consume later, but the dumplings may become softer after thawing.
3. What can I use instead of basil? If you don’t have basil, you can experiment with oregano or marjoram for a different flavor.
Delicious combinations
This tomato soup with dumplings pairs perfectly with a fresh green salad or a raw vegetable salad for a balanced lunch. You can also enjoy it with a slice of garlic toast or a savory tart with cheese and spinach.
Personal note
This soup reminds me of rainy days spent in childhood, when my grandmother lovingly prepared it, and its aroma gathered us all around the table. Each bite brings warmth and comfort, so don’t hesitate to make it and share it with your loved ones. Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total: 50 minutes
Number of servings: 4-6
Ingredients
For the soup:
- 1 large onion, finely chopped
- 1 yellow bell pepper, diced
- 1/2 sweet pepper, diced
- 1 carrot, cut into sticks
- 7-8 large, ripe garden tomatoes
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried basil
- 3 tablespoons olive or sunflower oil
- 1 tablespoon tomato paste
For the dumplings:
- 5 tablespoons semolina
- 2 tablespoons white flour
- Pepper, to taste
- 5-6 tablespoons water
- 1/2 teaspoon dried parsley
Step-by-step preparation
1. Preparing the vegetables: Start by peeling and chopping the onion. This will be the flavorful base of your soup. Remove the seeds from the yellow bell pepper and sweet pepper, and dice them, while the carrot should be cut into sticks. These vegetables will provide a pleasant texture to the soup.
2. Blanching the tomatoes: Bring a pot of water to a boil. When the water is boiling, add the well-washed tomatoes. Let them sit for a few seconds, then remove them with a slotted spoon and place them in a bowl of cold water. This will make peeling them much easier. After peeling, remove the stems and dice them.
3. Starting the soup: In a large pot, heat the oil over medium heat. Add the onion, bell pepper, and sweet pepper, letting them sauté for 2-3 minutes. Then, add the carrots and continue to sauté the vegetables.
4. Adding the liquid: Once the vegetables have softened, pour in 4-5 liters of water into the pot. Let the soup boil for about 5 minutes.
5. Finishing the soup: Add the diced tomatoes, salt, pepper, and dried basil. Cover the pot with a lid and let the soup simmer on low heat until all the vegetables are well cooked and the flavors have melded (about 15-20 minutes).
6. Preparing the dumplings: In a bowl, mix the semolina with the flour, a little salt, pepper, and dried parsley. Add 3-4 tablespoons of water and mix until you obtain a thick paste. If needed, you can add a little more water, but be careful not to make it too runny.
7. Adding the dumplings to the soup: When the vegetables are cooked, add the tomato paste and mix well. Lower the heat. Using a teaspoon, take some of the dumpling mixture and drop it into the soup. Let them boil for 5-7 minutes. It is important to lift the pot off the heat twice and splash the dumplings with cold water to keep them fluffy.
8. Serving: When the dumplings are cooked, take the pot off the heat and sprinkle fresh green parsley on top. This will add a note of freshness and a special taste. The soup is served hot, alongside a slice of fresh bread.
Useful tips
- Choosing tomatoes: Use ripe garden tomatoes for an intense flavor. If you don’t have them on hand, you can use canned tomatoes, but the taste will be different.
- Types of vegetables: This recipe is very versatile. You can add other vegetables, such as zucchini or celery, to give it an even richer flavor.
- Fluffy dumplings: Make sure not to overmix the dumpling mixture, as this can make them dense. Keeping them a little thicker will make them fluffy.
Nutritional benefits
This soup is an excellent choice for a vegan meal, due to its low calorie content and richness in vitamins and minerals. Tomatoes are a source of lycopene, a powerful antioxidant that helps protect the body from free radicals. Additionally, fresh vegetables provide fiber, essential for healthy digestion.
Frequently asked questions
1. Can I use other types of flour for the dumplings? Yes, you can experiment with whole wheat flour or durum wheat flour, but the texture will be different.
2. How can I store the soup? The soup can be stored in the refrigerator for 3-4 days. You can freeze it to consume later, but the dumplings may become softer after thawing.
3. What can I use instead of basil? If you don’t have basil, you can experiment with oregano or marjoram for a different flavor.
Delicious combinations
This tomato soup with dumplings pairs perfectly with a fresh green salad or a raw vegetable salad for a balanced lunch. You can also enjoy it with a slice of garlic toast or a savory tart with cheese and spinach.
Personal note
This soup reminds me of rainy days spent in childhood, when my grandmother lovingly prepared it, and its aroma gathered us all around the table. Each bite brings warmth and comfort, so don’t hesitate to make it and share it with your loved ones. Enjoy your meal!