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Wholesome Tomato Soup with Cheddar Bay Dumplings

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A comforting bowl of creamy tomato soup paired with fluffy, cheesy dumplings, perfect for chilly days.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 pounds ripe tomatoes, chopped
  • 4 cups vegetable broth
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup heavy cream
  • 2 tablespoons fresh basil, chopped
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 tablespoons cold butter, cubed
  • ½ cup shredded sharp cheddar cheese
  • ⅓ cup milk
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Sauté the onions: Heat olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
  2. Add garlic: Add the minced garlic and cook for another minute until fragrant.
  3. Mix in tomatoes and broth: Stir in the chopped tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
  4. Puree the soup: Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and chopped basil. Keep warm over low heat.
  5. Prepare dumpling dough: In a bowl, whisk together flour, baking powder, garlic powder, and salt.
  6. Cut in butter: Cut the cold butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
  7. Combine ingredients: Stir in cheddar cheese, milk, and parsley until just combined into a soft dough.
  8. Add dumplings to soup: Drop spoonfuls of dumpling dough into the simmering soup, spacing them evenly. Cover and cook for 10–12 minutes without lifting the lid.
  9. Firm up dumplings: Remove the lid and cook for an additional 2 minutes to firm up the dumplings.
  10. Serve and enjoy: Ladle soup into bowls, ensuring each serving has a few dumplings, and serve immediately.

Notes

Use the ripest tomatoes for best flavor. Don’t overmix the dumpling dough for fluffiness.

Nutrition

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