11 February 2016

Tomato Basil Soup

Recipe by Pampered Chef
  • 1 teaspoon olive oil
  • 1 garlic clove, pressed
  • 1 can (15 ounces) crushed tomatoes, undrained
  • 1 1/2 cups chicken broth
  • 1/4 cup snipped fresh basil
  • 1/4 cup ricotta cheese
  • 2 tablespoons (1⁄2 ounce) grated fresh Parmesan cheese
  • 1 egg white, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/3 cup all-purpose flour
  • Thinly sliced fresh basil


  1. For soup, combine oil and garlic in (3-qt.) Saucepan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light golden brown. Immediately add tomatoes, chicken broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.
  2. Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Batter Bowl; mix well. Add flour; stir just until combined. Using Small Scoop, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.

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