Tomato Soup with Cheese Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tomato Soup with Cheese Dumplings Ingredients:
1 tbsp olive oil |
1/2 onion |
1 stalk celery, chopped |
2 cloves of garlic, minced |
3 cups chicken broth |
29 oz chopped tomatoes, canned |
1 tsp brown sugar, light |
1 tsp salt |
3/4 cup bisquick baking mix |
1/3 cup parmesan cheese, grated |
1/4 tsp dried oregano |
6 tbsp milk |
Directions:
1. In a large pot over medium-low heat, combine oil, onion, celery and garlic. Cover and cook, stirring occasionally, until vegetables are tender, abut 5 minutes. Raise heat to medium. Stir in broth, tomatoes, brpwn sugar and salt and let simmer 15 minutes. Use an immersion blender to puree, leaving a few tomato chunks. Cover and return soup to simmer.
2. Meanwhile combine Bisquick, cheese and oregano in a bowl. Add milk and stir until dough corms. With Bisquick dusted hands, roll into 12 balls. Add dumplings to soup and cover. Simmer until dumplings are cooked, about 10 minutes.
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