Name: Slow cooker tomato soup with basil dumplings
Cook time: 540 min
Total time: 540 min
Yield: 6
Ingredients: 1 kilogram (2 pounds) over-ripe roma (egg) tomatoes, cored; 400 grams (12½ ounces) canned whole tomatoes; 3 cloves garlic, peeled; 2 medium brown onions (300g), quartered; 1 fresh long red chilli, chopped coarsely; 1 stalk celery (150g), trimmed, chopped coarsely; 1 cup (200g) drained roasted red capsicum (bell pepper), chopped coarsely; 1/4 cup loosely packed fresh small basil leaves or micro basil; Basil dumplings; 1 cup (150g) self-raising flour; 60 grams (2 ounces) cold butter, chopped; 1 egg, beaten lightly; 2 tablespoons basil pesto; 2 tablespoons milk, approximately

This slow cooker tomato soup recipe uses overripe tomatoes and 7 hours of cooking for a properly intense tomato flavour you can’t miss!

Looking for more slow-cooker soup recipes or more vegetable soups?

Ingredients

1 kilogram (2 pounds) over-ripe roma (egg) tomatoes, cored

400 grams (12½ ounces) canned whole tomatoes

3 cloves garlic, peeled

2 medium brown onions (300g), quartered

1 fresh long red chilli, chopped coarsely

1 stalk celery (150g), trimmed, chopped coarsely

1 cup (200g) drained roasted red capsicum (bell pepper), chopped coarsely

1/4 cup loosely packed fresh small basil leaves or micro basil

Basil dumplings

1 cup (150g) self-raising flour

60 grams (2 ounces) cold butter, chopped

1 egg, beaten lightly

2 tablespoons basil pesto

2 tablespoons milk, approximately

Method

Place tomatoes, garlic, onion, chilli, celery and capsicum in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 7 hours.

Cool soup for 10 minutes. Using a stick blender, blend soup until smooth. Season to taste.

Make basil dumpling mixture: Place flour in a medium bowl; using your fingertips, rub in butter. Stir in egg, pesto and enough of the milk to make a soft, sticky dough.

Carefully drop level tablespoons of the basil dumpling mixture, about 2cm (¾-inch) apart, on top of soup. Cook, covered, on low, for 1 hour or until dumplings are firm to touch and cooked through.

Serve soup with dumplings and sprinkled with basil. Top with halve mixed baby tomatoes, if you like.

Suitable to freeze at the end of step 2.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook