Description
Hearty Tomato Soup with Cheddar Bay Dumplings is the ultimate comfort food. This recipe combines a rich tomato soup base with fluffy, cheesy dumplings, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes (with juice)
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1 cup heavy cream
- For the Cheddar Bay Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened (about 5 minutes).
- Stir in the diced tomatoes with juice, broth, and the dried basil and oregano. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Using an immersion blender or regular blender, blend the soup until smooth (or leave it chunky if preferred). Return to heat after blending.
- Stir in the heavy cream, and season with sugar, salt, and pepper to taste. Allow the soup to simmer while preparing the dumplings.
- In a separate bowl, whisk together flour, baking powder, garlic powder, and parsley flakes. Fold in shredded cheddar cheese.
- In another bowl, mix milk and melted butter until combined. Gradually add to the dry mixture, stirring until just combined.
- Use a spoon to drop spoonfuls of the dumpling mixture into the simmering soup.
- Cover and allow dumplings to steam in the soup for 15-20 minutes, or until they are fluffy and cooked through.
- Once the dumplings are ready, use a ladle to serve the soup with dumplings into bowls.
Notes
- For a lighter version, use half-and-half or evaporated milk. For a dairy-free option, use coconut milk.
- If the soup becomes too thick, add more broth or water.
- Fresh tomatoes can be used; about 3-4 pounds, blanched and chopped.
- Serve with croutons, a drizzle of olive oil, or a dollop of sour cream.
- For gluten-free dumplings, substitute all-purpose flour with a gluten-free flour blend.
- Dumplings are best enjoyed immediately; they do not freeze well with the soup.
- Prep Time: 15-20 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 10g
- Cholesterol: N/A