Wholesome Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

Warm up with this Wholesome Tomato Soup featuring cheesy cheddar bay dumplings. This comforting dish combines rich tomato flavors with fluffy, savory dumplings for a heartwarming meal anyone can enjoy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup shredded cheddar cheese (for soup)
• 1 tablespoon fresh parsley, chopped (for garnish)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup shredded cheddar cheese (for dumplings)
• 3/4 cup milk
• 1/4 teaspoon cayenne pepper (optional)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Step 2: Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
3. Step 3: Stir in the heavy cream and let the soup simmer for another 5 minutes. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
4. Step 4: For the dumplings, preheat the oven to 425°F. In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Step 5: Stir in the shredded cheddar cheese and milk until just combined. If using, add the cayenne pepper for a little heat.
6. Step 6: Drop spoonfuls of the dumpling mixture onto the simmering soup. Cover the pot and let the dumplings steam for 15 minutes without lifting the lid.
7. Step 7: Once the dumplings are cooked through, serve the soup hot, garnished with fresh parsley.

Tips & Variations

• For a richer flavor, use chicken broth instead of vegetable broth if preferred.
• Try adding a pinch of smoked paprika to the soup for a subtle smoky twist.
• To make the dumplings lighter, handle the dough gently and avoid overmixing.
• If you like spice, increase or omit the cayenne pepper according to your heat preference.

Storage

Store any leftover soup with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Note that dumplings may soften over time, but the soup remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup without the dumplings?

Yes, the tomato soup is flavorful on its own. You can enjoy it as a classic creamy tomato soup without adding dumplings.

Can I freeze this soup with the dumplings?

It’s best to freeze the soup and dumplings separately. Dumplings tend to change texture when frozen and reheated, so add fresh dumplings when reheating the thawed soup for best results.

Wholesome Tomato Soup with Cheddar Bay Dumplings Recipe

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★★★★★

4.9 from 138 reviews

• Author: Charlotte
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Wholesome Tomato Soup with Cheddar Bay Dumplings is a comforting, flavorful dish that combines a creamy tomato base with savory cheddar-studded dumplings. Perfect for chilly days or a cozy family meal, this recipe features a rich blend of herbs, garlic, and cheddar cheese, finished with a fresh parsley garnish for added brightness.

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Ingredients

Scale 1x2x3x

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup heavy cream

For the Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1/4 teaspoon cayenne pepper (optional)

For Garnish

• 1 tablespoon fresh parsley, chopped
• 1 cup shredded cheddar cheese

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Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Simmer the Tomato Base: Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to meld the flavors.
3. Add Cream and Puree: Stir in the heavy cream and let the soup simmer for another 5 minutes. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches for a creamy texture.
4. Prepare Dumpling Mixture: Preheat the oven to 425°F. In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
5. Combine Dumpling Ingredients: Stir in the shredded cheddar cheese and milk until just combined. If desired, stir in the cayenne pepper for a gentle heat kick.
6. Add Dumplings to Soup and Steam: Drop spoonfuls of the dumpling mixture onto the simmering soup. Cover the pot with a lid and let the dumplings steam for 15 minutes without lifting the lid to ensure they cook through.
7. Serve with Garnish: Once the dumplings are cooked and fluffy, serve the soup hot, garnished with fresh chopped parsley and extra shredded cheddar cheese for richness.

Notes

• For a spicier soup, increase cayenne pepper or add a pinch of crushed red pepper flakes to the soup base.
• Use fresh herbs instead of dried if available, adjusting quantities accordingly.
• Vegetarian-friendly by using vegetable broth; to make vegan, substitute heavy cream and butter with plant-based alternatives and use vegan cheese.
• Ensure the butter for dumplings is cold to create flaky texture.
• Do not lift the lid while dumplings cook to avoid sogginess.
• Leftover soup can be refrigerated for up to 3 days; reheat gently on stovetop.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: tomato soup, cheddar dumplings, creamy tomato soup, comfort food, vegetarian soup, cozy meal, homemade soup