Creole Style Tomato Soup with Goat's Cheese Dumplings

2 tablespoons olive oil

2 cups chopped yellow onions

1 cup chopped celery

1 cup chopped carrots

2 tablespoons minced garlic

8 cups chopped fresh tomatoes, -- peeled and seeded

1/2 gallon chicken broth

1/4 cup finely chopped parsley

Salt and pepper Pinch of cayenne 1/2 cup heavy cream

1 cup Goat's cheese, -- room temperature

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped basil

16 wonton wrappers

1/4 cup water

Garnish: 2 tablespoons finely chopped parsley

Preheat the fryer. In a large sauce pan, heat the olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4-5 minutes. Add the garlic and tomatoes. Cook for 3-4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley. Re-season with salt and pepper if needed. Stir in the heavy cream. For the dumplings: In a small mixing bowl, combine the Goat's cheese, extra-virgin olive oil and basil. Mix until the mixture is fully incorporated. Season with salt and pepper. Spoon 1 tablespoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a little water. Bring two corners of the wrappers together and seal, forming a triangle. Fry the wontons for 1-2 minutes or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Essence. Ladle the soup in a shallow bowl. Garnish with the dumplings and parsley.