creamy tomato basil soup with easy cheese dumplings
(1 RATING)
I received this recipe from a friend of mine at church. It is so good on a cold day. I added the easy cheese dumplings, something I learned to make in Girl Scouts way back in the 60's! You can make it without the dumplings, but the kid in you will miss them!
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prep time
30 Min
cook time
20 Min
method
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yield
8 to 12 people
Ingredients
- 1 package refridgerator biscuit dough
- 1 pound cheddar, colby jack, american or cheese of your choice (i use cheddar)
- 2 cans 15 ounce size of tomato soup
- 1 teaspoon dried basil or 1 small bunch of fresh basil
- 2 cans 15 ounce size stewed tomatoes (do not drain)
- 1 medium yellow cooking onion chopped finely
- 2 tablespoons butter
- 1 1/2 cups whole milk
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 clove garlic chopped or 1/2 teaspoon powder
- 1 tablespoon olive oil
- 1 package 8 ounces of cream cheese
How To Make creamy tomato basil soup with easy cheese dumplings
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Step 1Cut cheese into 20 cubes. Cut biscuits in half. Wrap dough around cheese cubes making sure you seal the edges well. In a 1 quart sauce pan bring 3 cups of water and 1 teaspoon of salt to a roiling boil. Place dumplings in boiling water and cook until they puff up. Drain well. Set aside.
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Step 2In a large soup pot saute the onion and garlic over low heat until onion is transparent. Chop stewed tomatoes and add to pot. Add rest of ingredients except for cream cheese and dumplings, cover and let simmer for 10 minutes. Cube the cream cheese and add to pot 1/4 at a time whisking after each addition. Turn off heat add stir in dumplings.
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