Categories: Main Dish, Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup coarsely chopped onion (1 large)
• 2 tablespoons chopped shallots (1 medium)
• 2 cloves garlic, minced
• 1 (14 ounce) can low sodium chicken broth
• 1/2 cup coarsely chopped carrot
• 1/2 cup coarsely chopped celery
• 1/2 cup coarsely chopped red bell pepper (1 small)
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• cayenne pepper
• salt
• freshly ground black pepper
• fresh basil sprig
• Basil Dumplings:
• 1/3 cup all-purpose flour
• 1 tablespoon snipped fresh basil
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 2 teaspoons vegetable oil

Directions

1. In a large saucepan, heat oil over medium heat; add in onion, shallot, and garlic; cook about 5 minutes or until onion is tender, stir often.

2. Add in chicken broth, carrot, celery, red pepper, lemon juice, and sugar; bring to a boil; decrease heat, cover and simmer for 20-25 minutes or until vegetables are very tender.

3. Cool slightly; do not drain.

4. Carefully transfer half or the mixture to a food processor or blender; cover and process or blend until smooth; repeat with the remaining mixture (or can use stick blender to puree soup in the pot).

5. Return all pureed mixture to the same saucepan; stir in undrained tomatoes and cayenne pepper (to taste); cook, uncovered, over low heat about 10 minutes or until heated through, stirring often.

6. Meanwhile, fill a Dutch oven half full with water; bring water to a boil.

7. Make the Dumplings—in a small bowl, combine flour, fresh basil, baking powder, and salt; in another small bowl, stir together the beaten egg and vegetable oil; pour egg mixture into flour mixture; using a wooden spoon, beat until a soft, sticky dough forms.

8. Drop Basil Dumplings dough from a slightly rounded 1/2 teaspoon measuring spoon into boiling water; cook for 4-5 minutes (start timing after dough rises to the surface) or until dumplings are cooked through, turning once.

9. To test for doneness, remove a dumpling and check the center, making sure it is cooked through.

10. Using a slotted spoon, remove dumplings from Dutch oven; drain in a colander; rinse under cold water; drain again.

11. Add half of the dumplings to soup in pan; heat through.

12. Season soup to taste with salt and pepper; ladle into soup bowls; top with remaining dumplings; garnish with basil sprigs.

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