Tomato Dumpling Soup (Print Version)

A warming tomato soup sweetened with sweet potato and topped with cheesy, herb-seasoned dumplings. The perfect comfort food for cold weather.

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 25 grams butter.
03 - 1 onion, chopped.
04 - ½ sweet potato, peeled and chopped.
05 - 3 cloves garlic, minced.
06 - ½ teaspoon ground cinnamon.
07 - 2 tablespoons fresh basil, torn.
08 - 2 (400g) cans chopped tomatoes.
09 - 500ml chicken stock.
10 - ½ teaspoon sugar.
11 - 50ml single cream.
12 - 125g dried breadcrumbs.
13 - ½ teaspoon baking powder.
14 - 75g mature cheddar, grated.
15 - 1 teaspoon mustard powder.
16 - 1 teaspoon dried oregano.
17 - 1 egg.
18 - 50g cream cheese.

# Instructions:

01 - Heat oil and butter in large pot. Cook onion and sweet potato over low heat 5-10 minutes until soft.
02 - Add garlic and cinnamon, cook 1 minute. Stir in basil, tomatoes, and stock.
03 - Bring to boil, then reduce heat and simmer covered for 20 minutes.
04 - Mix all dumpling ingredients in bowl to form stiff mixture. Shape into 8 balls.
05 - Blend soup until smooth. Add sugar, salt, pepper and cream to taste.
06 - Drop dumplings into soup and simmer 10 minutes without stirring. Serve 2 dumplings per bowl with soup.

# Notes:

01 - Don't stir after adding dumplings.
02 - Dumplings will be dense not fluffy.
03 - Can garnish with extra cheese and basil.

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