• Weekend Recipe: Tomato Soup with Cream Cheese-Basil Dumplings

    Tomatoes, cheese, and basil: a flavor combo made in heaven in one flavorful soup.
  • Weekend Recipe: Tomato Soup with Cream Cheese-Basil Dumplings
  • Tomatoes, cheese, and basil: a flavor match made in heaven found in this flavorful soup. It's already a dish in itself--perfect for the cold days. Your kids will love this one, too. The crispy dumplings give this dish a delightful crunch. Plus, the tomato soup is to easy to make!

    Serves 3
    Prep Time 30 minutes
    Cooking Time 25 minutes

    Here's what you'll need: 

    For the tomato soup
    2 tablespoons olive oil
    1 cup chopped white onions
    1/2 cup chopped celery
    1/2 cup chopped carrots
    1 tablespoon chopped garlic
    1 (400-gram) can crushed tomatoes
    2 1/2 cups chicken stock
    3 tablespoons chopped fresh basil
    1/4 cup heavy cream or milksalt, cayenne pepper, and black pepper to taste 
    fresh basil leaves for garnish (optional)

    For the cheese-basil dumplings
    1/3 cup softened cream cheese
    3 tablespoons finely chopped fresh basil
    12 (2-inch) pieces square wonton wrappers
    oil for deep-frying 

    Make it!

    1 Make the tomato soup: In a medium saucepan, heat olive oil. Sauté onions, celery, and carrots over medium heat until soft, about 2 minutes. Add garlic and sauté for 30 seconds. Add tomatoes and mix well; cook for 1 to 2 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes over low heat. Add basil and mix well. Transfer soup to a blender and purée until smooth. Place soup back to a clean pot and bring to a boil. Lower heat and add cream or milk. Season with salt, cayenne, and black pepper to taste.

    2 Make the cheese-basil dumplings: In a small bowl, combine cream cheese and basil. Place half a teaspoon of the mixture on the center of a wonton wrapper. Brush edges of wrapper, fold over to make a triangle, pressing edges to seal. Repeat with the rest of the ingredients. Deep-fry in batches until wontons are golden brown.

    When ready to serve, portion tomato soup among three bowls. Top each with 4 wontons. Garnish with basil leaves, if desired.


    Photo by Aldwin Aspillera. Recipe & Styling by Rachelle Santos.




    This story originally appeared on Yummy.ph.

    *Minor edits have been made by the SmartParenting.com.ph editors.

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