Description
Warm, cozy, and ridiculously satisfying, this tomato soup topped with tender cheese dumplings makes an easy weeknight supper or a comforting weekend lunch. Bright tomatoes simmer into a creamy base while little dumplings puff up to soft, cheesy pillows right in the pot. Quick to pull together and full of nostalgia — you’ll want seconds.
Ingredients
Scale
- 2 cups ripe tomatoes, roughly chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp chopped fresh basil or oregano (optional)
- Salt and black pepper, to taste
- 2 tsp olive oil (for sautéing)
- About 3–4 tbsp cold water (or enough to bring dumpling dough together)
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent. Toss in the minced garlic and cook another 30–60 seconds until fragrant.
- Add the chopped tomatoes and pour in the vegetable broth. Season with salt and pepper, bring the mixture to a gentle simmer, and let it cook for about 20 minutes so the flavors meld.
- Use an immersion blender to purée the soup until smooth. (If you don’t have one, blend in batches in a countertop blender and return the soup to the pot.) Return the pot to low heat and stir in the heavy cream until fully incorporated.
- In a medium bowl, whisk together the flour, baking powder, a pinch of salt, and the shredded cheddar. Stir in the chopped herbs if you’re using them. Add cold water a tablespoon at a time until the mixture forms a soft, slightly sticky dough — not runny, but easy to scoop.
- Drop rounded spoonfuls of the dumpling dough into the gently simmering soup. Cover the pot and let the dumplings steam for 10–15 minutes; they should puff and spring back lightly when done. Avoid lifting the lid while they cook.
- Ladle the soup into bowls, top with extra shredded cheese or torn basil if you like, and serve immediately while the dumplings are warm and pillowy.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg