Slow Cooker Tomato Soup with Basil Dumplings
2022-10-09
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
230 -
Carbohydrates
39 g -
Cholesterol
36 mg -
Fat
6 g -
Fiber
3 g -
Protein
7 g -
Saturated Fat
1 g -
Serving Size
1 -
Sodium
1399 mg -
Sugar
16 g -
Trans Fat
0 g -
Unsaturated Fat
0.4 g -
Potassium
446.7 mg
Slow cooker tomato soup with basil dumplings. Tomato soup with vegetables and homemade basil dumplings cooked in a slow cooker. You may also like Chicken-Ginger Soup, another delicious soup cooked in a slow cooker/crock pot.
If you’re looking for a flavorful meal that’s both easy to make and impressively tasty, look no further than slow cooker tomato soup with basil dumplings. A classic favorite, this soup, and dumpling dish is sure to satisfy the tastebuds of everyone around the dinner table.
Best of all, it’s a simple one-pot dish that’s made entirely in your slow cooker! With just a few ingredients and minimal effort, you’ll be rewarded with a delicious soup full of mouth-watering flavors and a surprise element of homemade basil dumplings. Get ready to enjoy a cozy meal in minutes!
This delicious combination of warming slow cooker tomato soup and fluffy basil dumplings is a wonderful comfort meal. The soup can be prepared ahead of time and will be full of flavor when ready for serving.
To make the basil dumplings, you need to mix together all-purpose flour, fresh basil, salt, and baking powder. Then add combine beaten egg and vegetable oil, which are blended to create a thick dough.
The dumplings can be shaped into small balls and dropped into the soup for 15 minutes prior to serving. The final result is a tasty, filling meal that everyone can enjoy.
Slow Cooker Tomato Soup with Basil Dumplings
Ingredients
- 1 large yellow onion, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 small sweet red pepper, seeded and chopped
- 1 stalk celery, sliced
- 3 cloves garlic, peeled and minced
- 2 14 ½ oz (435 ml) cans diced tomatoes with garlic,basil and oregano, undrained
- 1 14 ½ oz (435 ml) can chicken broth
- 1 ½ cups (370 ml) tomato juice
- 1 teaspoon granulated sugar
- pinch of cayenne pepper1 tablespoon freshly squeezed lemon juice
- Basil dumplings (recipe follows)1/3 cup 980 g) all-purpose flour
- 1 tablespoons snipped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 large egg, beaten
- 1 tablespoon vegetable oil
Method
Step 1
In a slow cooker, combine onion, carrots, red sweet pepper, celery, and garlic. Mix well. Stir in undrained tomatoes, chicken broth, tomato juice, lemon juice, sugar, and cayenne pepper.
Step 2
Cover the slow cooker and cook on a low-heat setting for 6-8 hours.
Step 3
Prepare Basil Dumplings: In a small mixing bowl, combine all-purpose flour, fresh basil, salt, and baking powder. In another mixing bowl, combine beaten egg and vegetable oil. Stir until well mixed. Add egg mixture to flour mixture. Using a wooden spoon, beat until soft, sticky dough forms.
Step 4
Turn the slow cooker to a high-heat setting. Drop basil dough by tablespoons onto stew to make six dumplings. Cover the slow cooker and cook for a further 50-60 minutes.