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Wholesome Tomato Soup with Cheddar Bay Dumplings

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A comforting and creamy tomato soup paired with fluffy cheddar bay dumplings, perfect for cozy evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cold butter, cubed
  • 3/4 cup milk

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
  2. Stir in the crushed tomatoes, vegetable broth, dried basil, sugar, and a sprinkle of salt and pepper. Bring to a gentle simmer and cook for 20 minutes.
  3. Using an immersion blender, carefully blend the soup until smooth and creamy. Stir in the heavy cream and cheddar cheese until melted and well combined.
  4. In a separate bowl, combine the flour, baking powder, garlic powder, and cayenne pepper. Cut in the cold butter until the mixture resembles coarse crumbs.
  5. Stir in the milk until just combined, being careful not to overmix.
  6. Spoon the dumpling batter into the simmering soup. Cover the pot and let cook for 15 minutes.
  7. Serve hot, garnished with extra cheddar cheese if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add vegetable broth when reheating if needed.

Nutrition

Find it online: https://cookingwithmayaa.com/wholesome-tomato-soup-cheddar-bay-dumplings/

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