Oh the Weather Outside is Frightful!

That snow is pretty – don’t get me wrong. I could even live with it for a few days. It’s the bone chilling cold that has got me up in arms. Meanwhile, what better food to fix than soup on a cold winter’s day?

Some of you may say – sure Alyson – soup. I can get that from a can and, wait, don’t I need to fix something else with it? I’ve got your 40 minute solution. This hearty soup doesn't need a sandwich with it – you make biscuit dumplings to go in it!

Tomato Soup with Cheese Dumplings

Ingredients:

1 tbsp. olive oil     1/2 medium onion     2 garlic cloves, minced 3 c. chicken broth     

2 14.5 oz cans chopped tomatoes 1 tsp. light brown sugar     1 tsp salt     3/4 c. bisquick baking mix

1/3 c. parmesan  cheese     1/4 tsp. oregano     6 tbsp. milk

Directions:

1. In a large pot, over medium low heat, combine oil, onion and garlic.
2. Cover pot and cook, stirring occasionally, until veggies are tender.
3. Raise heat to medium and stir in broth, tomatoes, brown sugar and salt.
4. Simmer for 15 minutes
5. Use an immersion blender to puree slightly, leaving in some tomato chunks.*
6. Cover and return soup to a simmer.
7. In a bowl, combine Bisquick, Parmesan and oregano.
8. Add milk and stir til dough forms.
9. Roll dough into 12 balls.
10. Add dumplings to soup – cover.
11. Simmer until dumplings are cooked through, about 10 minutes.

*If you do not own an immersion blender, first, I would say invest in one. But in the meantime, you can use a bullet or a blender to achieve the same effect. You are just adding dirty dishes to your workload.

This makes about 10 cups and is extremely filling. It’s a quick equivalent to the good old fashioned tomato soup with grilled cheese sandwiches.

As always, have fun!