Tomato soup with zucchini and semolina dumplings

Tomato soup with zucchini and semolina dumplings - a delicious and healthy garden recipe

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Welcome to the world of aromatic cooking! Today, I present to you a recipe for tomato soup with zucchini and semolina dumplings that will delight your taste buds. This soup is not just a simple dish, but a combination of fresh flavors, health, and nostalgia, perfectly suited for cool days or moments when you want to indulge in something tasty and comforting.

The history of tomato soup is fascinating. Over time, soups have been seen as a way to use seasonal ingredients, and tomatoes, with their natural sweetness and acidity, have been included in recipes since ancient times. Zucchini, on the other hand, has become popular due to its versatility, being an ingredient that enhances both the taste and texture of dishes. Together, these ingredients provide an explosion of flavors and a pleasant texture, while the semolina dumplings add a touch of comfort.

Necessary ingredients:

For the soup:
- 1 white onion, finely chopped
- 2 carrots, diced or sliced (as preferred)
- 2 zucchinis, cut into appropriately sized cubes
- 2 ripe tomatoes, peeled and finely chopped
- 3 tablespoons sunflower oil
- 1 cup tomato broth (homemade is ideal)
- 1 teaspoon hot paprika
- Salt, to taste
- Celery and fresh parsley leaves, for garnish

For the dumplings:
- 3 small eggs
- 1 tablespoon chicken fat (or soft butter)
- 6-8 tablespoons semolina
- Salt, to taste

Step by step, let's begin our culinary adventure!

1. Preparing the vegetables: Start by preparing all the ingredients. Wash the tomatoes, carrots, and zucchini well. Finely chop the onion, dice the carrots, and cut the zucchini into appropriately sized cubes. This step will ensure even cooking and a pleasant appearance for the soup.

2. Sautéing the vegetables: In a large pot, add the 3 tablespoons of sunflower oil and heat it over medium heat. Add the chopped onion and sauté until it becomes translucent, then add the carrots. After a few minutes, add the zucchini and sauté everything for a few minutes, stirring occasionally. Cover with a pinch of salt to help the vegetables release their juices.

3. Preparing the tomatoes: While the vegetables are sautéing, chop the tomatoes into small cubes and blend them until you obtain a smooth puree. If you want a finer soup, you can strain the puree to remove the seeds and skins.

4. Combining the ingredients: Add the tomato puree to the pot with the sautéed vegetables. Let them sauté together for about 5 minutes, so the flavors blend. Add the hot paprika and mix well.

5. Adding water: Pour 2 liters of hot water into the pot. Bring the soup to a boil, then reduce the heat to the minimum. Let it simmer for about 10 minutes, until the carrots start to soften.

6. Adding the zucchini: When the carrots are almost cooked, add the zucchini cubes. Let the soup simmer on low heat for 5-7 minutes, until the zucchini becomes tender.

7. Preparing the dumplings: In a separate bowl, beat the eggs with a fork, add the chicken fat (or soft butter) and mix well. Gradually add the semolina, stirring continuously to avoid lumps. Add salt to taste. The dumplings will be fluffier if you add chicken fat, but butter or oil can be successfully used as well.

8. Boiling the dumplings: Using a spoon, form small dumplings from the mixture and carefully add them to the soup. Reduce the boiling intensity and let the soup simmer on low heat for about 10 minutes. The dumplings will float to the surface when they are ready, and a simple trick to check if they are cooked is to see if they have sunk to the bottom of the pot.

9. Finalizing the soup: Once the dumplings are ready, turn off the heat and add a small glass of water to the pot with the soup. Cover the pot with a lid and let it sit for 5-10 minutes. This step will help the dumplings puff up and become even fluffier.

10. Serving: Before serving, season the soup with freshly chopped herbs - celery and parsley. You can also add hot peppers for an extra flavor boost. Serve the soup hot, accompanied by a slice of fresh bread or croutons for a complete meal.

Nutritional benefits: Tomato soup with zucchini is an excellent choice for a balanced diet. Tomatoes are rich in vitamin C, which helps strengthen the immune system, while zucchini is low in calories and full of nutrients, making it perfect for a light meal. The dumplings add a source of protein and carbohydrates, providing energy throughout the day.

Frequently asked questions:

1. Can I use canned tomatoes? Yes, you can substitute fresh tomatoes with canned ones. Make sure to choose a version without additives or added sugar to maintain the natural flavor.

2. How can I vary the recipe? You can add other vegetables such as bell peppers, squash, or even peas. Additionally, you can experiment with spices like oregano or basil to change the flavor of the soup.

3. Can I make the soup spicier? Of course! Add more hot paprika or even fresh chili for a more intense flavor.

4. What drinks pair well with this soup? Tomato soup with zucchini and dumplings pairs perfectly with a glass of dry white wine or a light herbal tea, such as mint tea.

So, next time you have an abundance of zucchini in your garden or simply want to indulge in a warm and comforting soup, don't hesitate to try this recipe. A delicious and healthy meal that will remind you of moments spent around the table with loved ones! Enjoy!