Whether it's hot or cold outside, bundling up with a bowl of tomato soup is an all time favorite.
I didn't have any bread for that crusty slice of french bread that is pretty much a mandatory side to the soup- so I got a bit creative...AND...being that I have been cooking so much the fresh Sweet Basil I grow-my garden is a bit spare, so I needed some added basil flavor. Ta-da- Basil Dumplings (using the dried basil in my pantry).
You'll NEED: can small diced tomatoes, garlic, all purpose flour, dried basil, fresh basil, vegetable broth, olive oil, vegan butter, soymilk, salt and pepper. (I think thats all)
Drain your can of diced tomatoes and keep the juice for the soup later...spread out on a cooking sheet and season w/salf and pepper, drizzle some EVOO, and roast at 450 for 15-20 minutes.
MEANWHILE, make the basil dumplings...
I literally just threw together some flour with enough water, a pinch of salt, and a good bit of dried basil. Until I formed a dough ball, roll it out into tubes the width you want, and simply cut in pieces (kinda looks like gnocchi). TIP: If you are not ready to cook the dumplings (see below), wrap in plastic wrap and let sit in fridge:)
TIME FOR THE SOUP...mmmmmmmnnn