Tomato Soup with Cheddar Dumplings

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Home > posts > 2018 > 04 > 2018-04-07_Tomato_Soup.html

Tomato Soup with Cheddar Dumplings

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I made tomato soup with cheddar dumplings. Overall, it was a much better idea than execution. For the dumplings, I used the same recipe^[@rev] as last time^[@rev] (again halved) but I added 3/4 ounces of cheddar cheese (I added it with the dry ingredients)

For the soup, I kind of threw it together. It was:

A large continer of cherry tomatoes (~10oz + more), broiled
6 ounces (1 can) tomato paste (I originally did 1/2 can but added the rest)
1 small scoop Vegemite
Garlic Powder and Onion Powder (way too much)
1.5 cups water
better than bouillon
~6.5 oz frozen carmelized onions

I did it all in the blender, except with only half the can of tomato past before adding the rest. The real problem is that I used way too much onion and garlic powder. It was a bit overwhelming.

I added the dumplings which was hard since the soup was so thick. But the dumplings came out ok. I couldn't really tast the cheese at all, but I still enjoyed them.

It made two servings