Fresh Tomato Soup With Shrimp Dumplings

This elegant dish features a velvety tomato soup simmered with saffron, garlic, and fresh herbs like tarragon and basil. The soup is strained for a smooth, restaurant-quality texture that complements the savory richness of the dumplings. Each dumpling is made with fresh shrimp, sweet corn, and herbs, boiled briefly, then pan-fried until crispy and finished in the oven. The result is a satisfying contrast of tender, juicy dumplings and aromatic, bright soup, perfect for a sophisticated dinner party.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses, Soups

Difficulty: Advanced

Servings: 8

Calories: 350

Description

This elegant dish features a velvety tomato soup simmered with saffron, garlic, and fresh herbs like tarragon and basil. The soup is strained for a smooth, restaurant-quality texture that complements the savory richness of the dumplings. Each dumpling is made with fresh shrimp, sweet corn, and herbs, boiled briefly, then pan-fried until crispy and finished in the oven. The result is a satisfying contrast of tender, juicy dumplings and aromatic, bright soup, perfect for a sophisticated dinner party.

Ingredients

1/2 cups Olive oil
1 cups Sliced shallots
2 cloves Garlic, crushed
8 whole Black peppercorns
3 tablespoons Tomato paste
1/8 teaspoons Saffron threads
1 tablespoons Chopped fresh cilantro
1 tablespoons Chopped fresh tarragon
1 tablespoons Chopped fresh basil
1 1/2 teaspoons Chopped fresh thyme
1 cups Canned low-salt chicken broth
6 tablespoons Fresh corn kernels or frozen, thawed
2 tablespoons All purpose flour
2 large Egg yolks
2 teaspoons Chopped fresh cilantro (for dumplings)
1 teaspoons Tomato paste (for dumplings)
1 teaspoons Chopped fresh oregano
1 cloves Garlic, crushed (for dumplings)
2 tablespoons Olive oil (for frying)
24 pieces Shrimp, deveined

Directions

1
Prepare the soup base by chopping tomatoes in a food processor in batches.
2
Heat 1/4 cup of olive oil in a heavy large Dutch oven over medium-low heat.
3
Add sliced shallots, crushed garlic, and black peppercorns; sauté until shallots are tender, about 5 minutes.
4
Add tomato paste and stir for 1 minute.
5
Add the processed tomatoes, remaining 1/4 cup olive oil, and saffron threads. Bring to a boil.
6
Reduce heat and simmer for 15 minutes, stirring occasionally.
7
Stir in chopped cilantro, tarragon, basil, and thyme. Simmer for 5 more minutes.
8
Puree the mixture in a food processor in batches until almost smooth.
9
Strain the puree through a medium sieve into a large saucepan, pressing on the solids to extract all liquid.
10
Stir in the chicken broth and season with salt and pepper. Set aside.
11
For the dumplings, coarsely chop the shrimp in a food processor using on/off turns.
12
Transfer the chopped shrimp to a large bowl.
13
Stir in corn kernels, flour, egg yolks, cilantro, tomato paste, oregano, and crushed garlic; mix thoroughly.
14
Season the shrimp mixture generously with salt and pepper.
15
Shape the mixture by scant tablespoonfuls into 24 small balls.
16
Bring a pot of salted water to a simmer. Cook dumplings in batches until cooked through, about 3 minutes.
17
Using a slotted spoon, transfer the cooked dumplings to a baking sheet.
18
Preheat oven to 450°F (230°C).
19
Heat 2 tablespoons of olive oil in a heavy large skillet over medium-high heat.
20
Add half of the dumplings to the skillet; sauté until golden brown, about 5 minutes.
21
Drain the fried dumplings on paper towels, then repeat with the remaining dumplings, adding more oil if necessary.
22
Place all fried dumplings on a baking sheet and bake in the preheated oven until heated through, about 4 minutes.
23
Bring the soup to a simmer.
24
Ladle the hot soup into bowls and add 3 dumplings to each bowl to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 45mg15%
Sodium 450mg19%
Total Carbohydrate 25g9%
Dietary Fiber 3g12%
Sugars 6g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: Both the soup and the dumplings can be made 1 day ahead. Cover and chill separately. Reheat the soup gently on the stove before serving.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Dumplings are best served fresh but can be reheated in a skillet.

Ingredient Substitutions: If fresh tomatoes are out of season, high-quality canned whole peeled tomatoes can be used. For a vegetarian version, substitute vegetable broth for chicken broth and omit the egg yolks in the dumplings (use a bit more flour or a flax egg binder).

Tip: Straining the soup is crucial for achieving the silky, smooth texture characteristic of this dish. Do not skip this step.

Safety: Ensure shrimp dumplings are cooked through before pan-frying. The internal temperature should reach safe levels.

Keywords: shrimp, dumplings, tomato soup, saffron, pan-seared, mediterranean, corn, herbs, comfort food, main course, homemade, seafood, summer, dinner party, classic, velvety, crispy, aromatic

Read it online: https://www.chefs-mate.com/recipe/fresh-tomato-soup-with-shrimp-dumplings-bon/