Go Back

Tomato Soup with Cheese Dumplings

A bowl of creamy tomato soup topped with fluffy cheese dumplings, perfect for cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups ripe tomatoes, chopped
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter option
  • Salt to taste
  • Pepper to taste
For the Dumplings
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup shredded cheddar cheese
  • 1 tsp fresh basil or oregano (optional)
  • Water as needed to form a soft dough

Method
 

Preparation
  1. Heat 2 tsp of olive oil in a large pot over medium heat. Sauté the diced onion until it’s translucent; then add the minced garlic for an additional minute.
  2. Stir in the chopped tomatoes and vegetable broth. Season with salt and pepper, and bring to a gentle simmer for about 20 minutes.
  3. Blend the soup until smooth using an immersion blender. Return to heat and stir in the heavy cream.
Dumpling Preparation
  1. In a bowl, combine flour, baking powder, shredded cheese, salt, and herbs. Gradually add water until a soft dough forms.
  2. Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and steam for 10-15 minutes until the dumplings are fluffy.
Serving
  1. Serve hot, garnished with fresh basil or extra cheese if desired.

Notes

Store leftovers in the fridge for 3-4 days and keep dumplings separately. Can freeze for up to 3 months. Reheat in the microwave or stovetop.