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    Chunky tomato soup with mustard bread dumplings

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    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.

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