Fridge Friend Recipes
Tomato Soup Bread Dumplings recipe
Comforting bread dumplings simmered in rich tomato sauce and soup for a warming, thrifty meal with a soft, homely texture.
30 min · Medium · British Jump to method
Ingredients
- 120 g Bread
- 60 g Flour
- 50 g Yoghurt
- 400 ml Soup
- 3 tbsp Tomato Sauce
- 1 tsp Oil Bottle
| Nutrition | Per serving |
|---|---|
| Calories | 367 kcal |
| Protein | 9.6 g |
| Carbohydrates | 67.2 g |
| Fat | 5.4 g |
| Saturated fat | 1.2 g |
| Fibre | 3 g |
| Sugar | 5.4 g |
| Sodium | 520 mg |
Why this works
A moderate-energy, carbohydrate-heavy dish with modest protein and relatively low fat, best suited as a filling meal rather than a light option.
Tomato-based ingredients. Tomato sauce and soup can contribute vitamin C and lycopene, though the exact amount depends on the soup recipe and processing.
Moderate sodium. Soup and tomato sauce are likely the main sources of sodium, so this dish may be less suitable for low-sodium diets if salty stock or sauce is used.
Whole meal balance. Bread, flour and yoghurt provide some energy and a little protein, but the recipe is relatively low in fibre unless wholemeal bread is used.
Method
- Tear the bread into small pieces and place in a bowl.
- Mix with flour and a little yoghurt to make a thick dumpling mixture.
- Bring the soup and tomato sauce to a gentle simmer in a pan.
- Drop in spoonfuls of the bread mixture and cook gently for 8-10 minutes until set.
- Serve hot with a drizzle of oil if you like.
Make it even more fancy
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