This Trader Joe’s Tomato Dumpling Soup is a creamy and comforting recipe, which is made with a rich tomato broth and fluffy homemade dumplings. It’s the ultimate comfort food, ready in about an hour.
Jump to RecipeTrader Joe’s Tomato Dumpling Soup Ingredients
Tomato Broth:
- 2 tablespoons unsalted butter
- One 28-ounce can tomato sauce
- 4 to 5 cups low-sodium vegetable juice (like V8)
- 1/2 teaspoon sugar
- 1 cube chicken bouillon
- Kosher salt and freshly ground black pepper
Dumplings:
- 1/2 cup whole milk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
How To Make Trader Joe’s Tomato Dumpling Soup
- Make the tomato broth: Melt the butter in a Dutch oven or large pot over medium heat. Add the tomato sauce, vegetable juice, and sugar. Crumble the bouillon cube over the mixture and stir to combine. Cover, reduce the heat to low, and let it simmer for about 20 minutes to allow the flavors to meld.
- Prepare the dumpling batter: While the soup simmers, whisk the milk and eggs together in a small bowl. In a separate medium bowl, sift the flour and baking powder together, then whisk in the salt. Stir the milk mixture into the dry ingredients until just combined.
- Cook the dumplings: Increase the heat on the broth to a low boil. Using a tablespoon, drop spoonfuls of the dumpling batter into the simmering broth.
- Simmer and serve: Reduce the heat back to low and let the dumplings simmer, uncovered, for 10 minutes. Gently stir and flip any dumplings that are on the surface. Cover the pot and cook for an additional 10 minutes, until the dumplings are cooked through. Serve hot in bowls.
Recipe Tips
- How to make fluffy dumplings? The key is to not overmix the dumpling batter. Stir the wet and dry ingredients only until they are just combined. Overmixing can result in tough, dense dumplings instead of light and fluffy ones.
- Can I make this vegetarian? Yes, this is easily made vegetarian. Simply substitute the chicken bouillon cube with a vegetable bouillon cube.
- How do I know when the dumplings are cooked? The dumplings will puff up and float to the surface when they are cooked through. You can test one by cutting it in half; it should be cooked and fluffy all the way through, with no raw dough in the center.
- Can I add herbs? Absolutely. A tablespoon of fresh chopped basil or parsley stirred into the soup at the very end would add a wonderful freshness.
What To Serve With Tomato Dumpling Soup
This hearty soup is a complete meal in a bowl, but it’s also delicious with:
- A simple green salad with a light vinaigrette
- A slice of crusty bread for dipping
- A sprinkle of grated Parmesan cheese on top
How To Store Tomato Dumpling Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb the broth, so the soup will be much thicker the next day. Reheat gently on the stove.
Tomato Dumpling Soup Nutrition Facts
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 12g
- Carbohydrates: 45g
- Protein: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, as written, this soup is savory and comforting, not spicy. If you’d like to add some heat, you could add a pinch of red pepper flakes to the broth as it simmers.
Yes. If you don’t have tomato sauce, you can use a 28-ounce can of crushed or pureed tomatoes instead.
This can happen if the soup is boiling too rapidly instead of simmering gently. A vigorous boil can break up the delicate dumplings. It can also happen if they are stirred too aggressively.
Try More Recipes:
- Trader Joe’s Vegan Soup Recipe
- Trader Joe’s Chicken Noodle Soup Recipe
- Trader Joe’s Wonton Soup Recipe
Trader Joe’s Tomato Dumpling Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes45
minutes350
kcalA simple and comforting soup featuring a rich tomato broth and soft, fluffy homemade dumplings.
Ingredients
Broth: 2 tbsp unsalted butter, 1 (28-oz) can tomato sauce, 4-5 cups vegetable juice, ½ tsp sugar, 1 chicken bouillon cube, salt, pepper
Dumplings: ½ cup whole milk, 2 large eggs, 1 ½ cups all-purpose flour, 2 tsp baking powder, 1 tsp kosher salt
Directions
- Broth: In a large pot, melt butter. Add tomato sauce, vegetable juice, sugar, and the bouillon cube. Cover and simmer on low for 20 minutes.
- Dumplings: Whisk milk and eggs. In a separate bowl, whisk flour, baking powder, and salt. Stir the wet ingredients into the dry until just combined.
- Cook: Bring the broth to a low boil. Drop spoonfuls of the dumpling batter into the broth.
- Simmer, uncovered, for 10 minutes. Gently flip the dumplings.
- Cover and simmer for another 10 minutes until the dumplings are cooked through.
Notes
- Do not overmix the dumpling batter; a few lumps are okay and will result in a more tender dumpling.
- For the best flavor, use a good quality canned tomato sauce.
- This is a fantastic one-pot meal, which makes for very easy cleanup.
- The soup tastes even better the next day, making it great for leftovers.
