Slow cooker tomato soup with basil dumplings

Soak up this rich and delicious tomato soup with tender, herby dumplings.

  • 9 hrs cooking
  • Serves 6
  • Print
This slow cooker tomato soup recipe uses overripe tomatoes and 7 hours of cooking for a properly intense tomato flavour you can't miss!


  • 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


  • 1
    Place tomatoes, garlic, onion, chilli, celery and capsicum in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 7 hours.
  • 2
    Cool soup for 10 minutes. Using a stick blender, blend soup until smooth. Season to taste.
  • 3
    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.
  • 4
    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.
  • 5
    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.

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