Creamy Tomato Bisque with Dumplings

Easy semi-homemade meals, hearty soups, Soup for dinner

Dinner, Soups

Chinese-American

Yield: 2

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Spicy Tomato Bisque With Dumplings

Level: Easy

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Ingredients

• 1 (14-ounce) can whole peeled tomatoes
• 1 (12-ounce) jar roasted red bell peppers
• 1 small thai red pepper, seeds removed, and roughly chopped
• 2 tablespoons neutral oil, divided
• 1 shallot, finely chopped
• ½ tablespoon tomato paste
• 2 tablespoons heavy cream
• Salt
• 2 tablespoons chile crisp
• 1 tablespoon rice vinegar
• ½ tablespoon soy sauce
• 10 ounces frozen dumplings (potstickers or mini wontons)
• 1 scallion, green parts only, sliced, for garnish

Preparation

1. Add the whole peeled tomatoes and their juices, the roasted red peppers, and the Thai red pepper to a blender and purée until smooth.
2. Pour one tablespoon of oil into a medium Dutch oven and heat over medium. Sauté the shallots until softened and translucent, about 3 to 4 minutes. Add the tomato paste and cook for about 2 minutes, stirring occasionally. Stir in the puréed tomato and pepper mixture along with 1 cup of water. Scrape the bottom and sides of the pot with your spatula to remove any stuck bits. Bring to a boil, then simmer uncovered for about 20 minutes. Off heat, stir in the cream and salt to taste.
3. While the bisque is simmering, make the chile vinaigrette and stir-fry the dumplings.
4. In a small bowl, combine the chile crisp, rice vinegar, and soy sauce, then whisk to combine. Set aside. Cook dumplings (or wontons) according to the packaging directions. Once cooked, add them to the bisque.
5. To serve, split the bisque between two bowls, drizzle each with the chile crisp vinaigrette, and top with the shallots.

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