Erica Lea on Nov 17th 2011
It’s that time of year again: time to pull your warm clothes out of storage; time to cozy up in a fuzzy blanket with a good book and a cup of tea; time to look longingly at your skis; time to warm your chilly fingers by cradling a steaming bowl of soup in your hands.
This soup is absolutely amazing. It’s so flavorful, yet so simple. The blend of herbs is perfect, and the dumplings add a little something special.
This is one of Reuben’s favorite soups. I was introduced to it while we were getting to know each other. One evening his family invited me over for supper, and they served this scrumptious soup. Reuben requested that I make it for him, and his family very obligingly gave me the recipe. Here it is for you to enjoy!
Creamy Tomato Soup with Dumplings
Printable page | Serves 3-4
For the soup:
- 2 tablespoons butter
- 2 tablespoons chopped onion
- 3 tablespoons flour
- 2 teaspoons sugar (I use demerara or maple syrup)
- 1 teaspoon salt
- 1/8 teaspoon pepper
- dash each- garlic, basil, oregano, thyme.
- 2 cups tomato juice or diced canned tomatoes (I use a cup of each)
- 2 cups cold milk
1) Sauté onions in butter. Blend in the flour, sugar, salt, pepper & other seasonings.
2) Remove from the heat and gradually stir in the tomato juice. Return to heat & bring to a boil stirring constantly. Boil 1 minute. Stir hot tomato mixture gradually into the milk. Return to saucepan & heat to almost boiling.
- 2 eggs, beaten
- 1 teaspoon salt
- 2 tablespoons water
- flour as needed (I used a bit over 3/4 cup)
Mix the ingredients together to make a very thick batter. Drop the the batter by teaspoonfuls into the almost boiling soup, coating the spoon with hot soup each time so the batter doesn’t stick to the spoon. Turn off the heat & cover until serving time.