Chunky tomato soup with mustard bread dumplings

This soup is great served in mugs, topped with the dumplings. It makes a lovely satisfying meal and will keep your hands warm when outside watching the fireworks

  • Preparation time: 15 minutes and soaking
  • Cooking time: 20 minutes

Serves: 4

Ingredients

FOR THE DUMPLINGS

200g essential Waitrose Baguette, broken

into small chunks

1 medium Waitrose British Blacktail Free

Range Egg, beaten

2 tbsp French’s® Classic Yellow Mustard 6 tbsp milk

50g mature Cheddar cheese, grated

FOR THE SOUP

1 tbsp oil

1 onion, chopped

1 courgette, diced

1 red pepper, diced

400g can cream of tomato soup 400g can chopped tomatoes 100g French’s® Texan Jalapeño

Tomato Relish

300ml vegetable stock 2 tbsp chopped parsley

Method

1 Pre heat the oven to 200°C, gas mark 6.

2 To make the dumplings, place the baguette in a food processor and pulse into coarse crumbs. Transfer to a bowl. Mix the egg, French’s® Classic Yellow Mustard, milk and cheese. Season this and add to the crumbs. Soak for 10 minutes. Mould the mixture into 8 balls and place on a baking tray. Bake for 10-12 minutes until golden.

3 Mean while, tomake the soup, heat the oil and fry the vegetables for 5 minutes. Stir in the canned soup, canned tomatoes, French’s® Texan Jalapeño Tomato Relish and stock. Cover and bring to the boil. Simmer for 10 minutes, then stir in the parsley. Serve topped with the dumplings.