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Chunky tomato soup with mustard bread dumplings
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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
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
300ml vegetable stock 2 tbsp chopped parsley
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.
Typical values per serving: