Tomato soup with fluffy dumplings
I usually make this soup when I'm in the mood for something simple, without too much hassle, but still filling. I've always loved dumplings, and I think they go really well with tomato soup, so ever since I saw this idea, I've repeated it. It doesn't have many complicated ingredients, and the dumplings are a good way to make an ordinary soup feel a bit more special.
Quick info
Total time: 1 hour
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 6-8
Difficulty: easy
Recipe type: warm soup, suitable for lunch or dinner
Ingredients
1 onion
3-4 carrots
1 piece of celery (medium)
1 leek
a few sprigs of fresh parsley
1 liter of tomato puree or broth
salt
ground pepper
1/2 teaspoon sugar
For the dumplings:
2 eggs
13-14 tablespoons semolina
Preparation method
1. Bring 3-4 liters of water to a boil in a large pot. When the water starts to boil, add the onion, carrots, celery, and leek, all cleaned and cut into large pieces. Don't chop them too finely, as you'll either remove them or blend them at the end.
2. Let the vegetables simmer on low heat, uncovered, for 30-40 minutes. This is enough time for them to soften well and give a good flavor to the soup.
3. After the vegetables have boiled, you have two options: either remove them from the soup if you want it to remain clear, or blend them with an immersion blender directly in the pot if you prefer a creamier consistency.
4. Add the tomato puree or broth. Season with salt and pepper to taste. The sugar helps to cut the acidity of the tomatoes. Let everything come to a boil for a few minutes.
5. In the meantime, prepare the dumplings. Crack the eggs into a bowl and beat them with a pinch of salt until they double in volume. Start adding the semolina, spoon by spoon, mixing constantly. You need to get a soft mixture, but not liquid – it should flow slowly from the spoon.
6. Take a spoon and hold it in the hot soup for a moment, so the dumplings don't stick to it. With the heated spoon, form dumplings of suitable size and place them directly in the boiling soup.
7. After you've added all the dumplings, pour a small cup of cold water into the pot. This helps the dumplings puff up nicely and stay fluffy. Let them simmer on low heat for 7-10 minutes. They will expand quite a bit while boiling.
8. Finally, turn off the heat and sprinkle chopped fresh parsley over the soup. Serve it hot.
Why I make this recipe often
I like that it's a simple yet filling soup, perfect for chilly days. You don't need expensive or complicated ingredients. It's quick to make, and the dumplings add that soft texture that kids especially enjoy. I can keep it clear or blend it, depending on what I feel like.
Tips and variations
Tips
- For the dumplings, don't add all the semolina at once. Add it gradually to see exactly how much the egg absorbs.
- If the soup is too sour, add a little more sugar.
- Let the dumplings simmer on low heat; otherwise, they may break apart or remain hard in the middle.
- If you want the dumplings not to stick to the spoon, hold the spoon in the hot soup before each dumpling.
Substitutions
- You can use broth instead of tomato puree. The taste will be slightly different, but it works well.
- The leek can be left out if you don't have it.
- If you don't want dumplings, the soup is also good with just the vegetables.
Variations
- If you prefer a thicker soup, blend all the vegetables before adding the tomato puree.
- For extra flavor, you can add a little chopped lovage at the end.
- You can also add other seasonal vegetables, according to your preference.
Serving ideas
- This soup is best served hot, with fresh parsley.
- It goes well with a slice of fresh bread or simple croutons.
Frequently asked questions
How soft should the dumplings be before I put them in the soup?
The mixture should be soft but not completely runny from the spoon. If it's too liquid, add a little more semolina.
Can I use broth instead of tomato puree?
Yes, broth can be used. The soup will be a bit more intense in flavor and a little saltier, so adjust the salt accordingly.
Do I need to blend the vegetables?
Not necessarily. If you want a clear soup, just remove them. If you prefer it creamier, blend everything directly in the pot.
Do the dumplings need to rest before boiling?
No, it's not necessary. You can form them and boil them immediately after finishing the mixture.
Why do I add cold water when I put in the dumplings?
Cold water helps to cook the dumplings more evenly and makes them fluffier.
Nutritional values
Estimate for one serving (out of a total of 6-8):
Calories: approximately 120-150 kcal
Protein: 4-5 g
Carbohydrates: 20-22 g
Fats: 3-4 g
Values vary depending on how much semolina you use and whether the soup is clearer or blended. There are no fatty ingredients, so it's quite a light soup.
Storage and reheating
The soup can be stored in the refrigerator in a covered container for up to 2 days. The dumplings lose some of their texture if they sit too long, but they are still good when reheated, ideally on low heat. It’s not recommended to keep it for more than two days, as the dumplings absorb liquid and the soup becomes thick. It’s better to make as much as you can eat in 1-2 days.
I usually make this soup when I'm in the mood for something simple, without too much hassle, but still filling. I've always loved dumplings, and I think they go really well with tomato soup, so ever since I saw this idea, I've repeated it. It doesn't have many complicated ingredients, and the dumplings are a good way to make an ordinary soup feel a bit more special.
Quick info
Total time: 1 hour
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 6-8
Difficulty: easy
Recipe type: warm soup, suitable for lunch or dinner
Ingredients
1 onion
3-4 carrots
1 piece of celery (medium)
1 leek
a few sprigs of fresh parsley
1 liter of tomato puree or broth
salt
ground pepper
1/2 teaspoon sugar
For the dumplings:
2 eggs
13-14 tablespoons semolina
Preparation method
1. Bring 3-4 liters of water to a boil in a large pot. When the water starts to boil, add the onion, carrots, celery, and leek, all cleaned and cut into large pieces. Don't chop them too finely, as you'll either remove them or blend them at the end.
2. Let the vegetables simmer on low heat, uncovered, for 30-40 minutes. This is enough time for them to soften well and give a good flavor to the soup.
3. After the vegetables have boiled, you have two options: either remove them from the soup if you want it to remain clear, or blend them with an immersion blender directly in the pot if you prefer a creamier consistency.
4. Add the tomato puree or broth. Season with salt and pepper to taste. The sugar helps to cut the acidity of the tomatoes. Let everything come to a boil for a few minutes.
5. In the meantime, prepare the dumplings. Crack the eggs into a bowl and beat them with a pinch of salt until they double in volume. Start adding the semolina, spoon by spoon, mixing constantly. You need to get a soft mixture, but not liquid – it should flow slowly from the spoon.
6. Take a spoon and hold it in the hot soup for a moment, so the dumplings don't stick to it. With the heated spoon, form dumplings of suitable size and place them directly in the boiling soup.
7. After you've added all the dumplings, pour a small cup of cold water into the pot. This helps the dumplings puff up nicely and stay fluffy. Let them simmer on low heat for 7-10 minutes. They will expand quite a bit while boiling.
8. Finally, turn off the heat and sprinkle chopped fresh parsley over the soup. Serve it hot.
Why I make this recipe often
I like that it's a simple yet filling soup, perfect for chilly days. You don't need expensive or complicated ingredients. It's quick to make, and the dumplings add that soft texture that kids especially enjoy. I can keep it clear or blend it, depending on what I feel like.
Tips and variations
Tips
- For the dumplings, don't add all the semolina at once. Add it gradually to see exactly how much the egg absorbs.
- If the soup is too sour, add a little more sugar.
- Let the dumplings simmer on low heat; otherwise, they may break apart or remain hard in the middle.
- If you want the dumplings not to stick to the spoon, hold the spoon in the hot soup before each dumpling.
Substitutions
- You can use broth instead of tomato puree. The taste will be slightly different, but it works well.
- The leek can be left out if you don't have it.
- If you don't want dumplings, the soup is also good with just the vegetables.
Variations
- If you prefer a thicker soup, blend all the vegetables before adding the tomato puree.
- For extra flavor, you can add a little chopped lovage at the end.
- You can also add other seasonal vegetables, according to your preference.
Serving ideas
- This soup is best served hot, with fresh parsley.
- It goes well with a slice of fresh bread or simple croutons.
Frequently asked questions
How soft should the dumplings be before I put them in the soup?
The mixture should be soft but not completely runny from the spoon. If it's too liquid, add a little more semolina.
Can I use broth instead of tomato puree?
Yes, broth can be used. The soup will be a bit more intense in flavor and a little saltier, so adjust the salt accordingly.
Do I need to blend the vegetables?
Not necessarily. If you want a clear soup, just remove them. If you prefer it creamier, blend everything directly in the pot.
Do the dumplings need to rest before boiling?
No, it's not necessary. You can form them and boil them immediately after finishing the mixture.
Why do I add cold water when I put in the dumplings?
Cold water helps to cook the dumplings more evenly and makes them fluffier.
Nutritional values
Estimate for one serving (out of a total of 6-8):
Calories: approximately 120-150 kcal
Protein: 4-5 g
Carbohydrates: 20-22 g
Fats: 3-4 g
Values vary depending on how much semolina you use and whether the soup is clearer or blended. There are no fatty ingredients, so it's quite a light soup.
Storage and reheating
The soup can be stored in the refrigerator in a covered container for up to 2 days. The dumplings lose some of their texture if they sit too long, but they are still good when reheated, ideally on low heat. It’s not recommended to keep it for more than two days, as the dumplings absorb liquid and the soup becomes thick. It’s better to make as much as you can eat in 1-2 days.