Tomato Sour Cream Dumpling Soup

“I got this recipe from a friend. If you like tomato soup this is different. It will be a lighter color then normal tomato soups and chunkier because of the tomatoes. I personally like to puree my tomatoes that way the kids like it more. The dumplings are made very tiny to almost be like a small noodle. Let me know what you think. My friend says this freezes well, I have not tried to do that. So let me know for the OAMC forum and I will update this recipe for this.”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle tomatoes with sugar, set aside.
  2. In a Large Soup Pot: Melt butter, add scallions and saute until golden. Add parsley, 1/2 the dill and all the tomatoes. Sprinkle with salt and pepper, cover and cook on medium heat for 10 minutes stirring every 2 minutes.
  3. Add the chicken stock, bring to a boil; reduce heat and simmer 30 minutes.
  4. With a wire wisk, mix 4 T. flour with milk until lump free. Slowly pour into the soup stirring constantly.
  5. Cover and bring to a boil over medium heat stirring occasionally to avoid scorching.
  6. Reduce heat and simmer.
  7. Dumplings: Mix together the ingredients for the sour cream dumplings. The dough will have a consistency firmer than pancake batter, but softer than dumpling dough.
  8. As the soup simmers, dip a small spoon into soup. Using the hot spoon, take almond size pieces of dough and drop into the simmering soup.
  9. Cook until dumplings all come to the top of the soup.
  10. Take 1 cup sour cream and whisk it with a few spoonfuls of the hot soup. Stir until smooth. Add back into the soup. Sprinkle with remaining dill on top. Adjust seasoning by adding more salt and pepper. If the soup is too acidic add more sugar.
  11. Enjoy.

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