Here locally we have a restaurant called La Madeleine. It famous for it’s tomato basil soup. For years I have tried to duplicate their recipe and FINALLY I was successful. This soup is full of flavors and has a creamy texture. Adding the stuffed dumplings give a grilled cheese sandwich in the pot feel. If you do not like dumplings, simply omit them. This soup is still delicious even without the dumplings!
Tomato Basil Soup With Stuffed Dumplings
Ingredients
- 20-30 Fresh Basil Leaves
- 4 28oz Cans of Peeled Tomatoes I used Italian Style.
- 1 Quart Vegetable Stock
- 1 8oz Jar of Pesto I used Prego.
- 2 Cups Heavy Cream
- 1 8 Count Can of Homestyle Biscuits I used Grands.
- 8-12 Mozzarella Cheese Sticks
Instructions
- Add one can of tomatoes and 8-10 leaves to a blender or food processor and puree. Once pureed, add to pot. Repeat with remaining 3 cans of tomatoes and the rest of the basil leaves.
- Simmer pureed tomatoes in pot for 10 minutes.
- Add vegetable broth and pesto and simmer while making dumplings. Stir often.
- On the side, roll out a biscuit and cut into fourths.
- Cut cheese stick into four pieces and wrap a biscuit piece around each piece of cheese. Roll in hands forming a ball. Repeat process with remaining biscuits.
- When finished making dumplings, turn heat on pot down to medium-low and add heavy cream. Stir to mix.
- Drop dumplings into soup mixture one at a time. Cover and cook 20 minutes stirring occasionally.
Tried this recipe?Let us know how it was!
Looks amazing
Hi, I finally made this soup and it was
delicious. I made it on a dreary rainy day and it hit the spot !!! I served it with toasted garlic bread. Yummy!!! 😃