Tomato Harvest Soup with garlic dumplings

(from cckelly’s recipe box)

When tomatos are abundant, this is a great way to use them. However, good quality canned tomatoes can be used for a wonderful, winter dish.
As I entered this, I realized no one has ever written down the dumpling recipe…I’ll go make it and write it down

Source: Family recipe with my adaptations

Serves 8 people

Categories: Soup, favorites

Ingredients

  • SOUP:
  • 4 quarts fresh tomatoes (with skin removed and cored)
  • 1 Tbsp sage (or more to taste)
  • 1 Tbsp oregano (or more to taste)
  • 1 Tbsp basil (or more to taste)
  • 1/3 cup sugar
  • 1 Tbsp cider vinegar
  • Salt and pepper to taste
  • 1/4 cup flour and cold water or milk, to thicken soup.
  • I also add:
  • 1 small to medium onion, grated fine
  • 1-2 cloves garlic, minced
  • replace sugar with 1/2 cup grated carrots, but may need to cook longer for them to incorporate and sweeten)
  • DUMPLINGS:

Directions

  1. SOUP:

  2. Cook the tomatoes until a stewed consistency is reached (this varies depending on how wet the tomatoes are).

  3. If adding onion, garlic and carrots, do so at this stage, so they can meld.

  4. Add the spices, sugar (not if used carrots), cider vinegar and salt and pepper.

  5. Cook in the seasonings for 30 minutes.

  6. Spoon in the dumplings in small blobs. Cook on simmer for 5 minutes.

  7. Mix 1/4 cup flour and water or milk to make a thin, smooth paste. Stir it carefully into the soup, so as not to break apart the dumplings, and let simmer another 10-15 minutes until the soup thickens to desired consistency.

  8. DUMPLINGS:(can be made plain, with just water, salt and pepper) I like to make them spicy with lots of pepper or garlicy and rich.

  9. Mix

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