zoom

    Save to your scrapbook

    Chunky tomato soup with mustard bread dumplings

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary