This tomato soup is warm and cozy, perfect for chilly days. It’s smooth and rich, made with fresh tomatoes and a hint of herbs. But wait, it gets better!
Those cheddar bay dumplings are a game-changer! They’re cheesy and fluffy, making every spoonful even better. I love dipping them right into the soup—yum!
Key Ingredients & Substitutions
Tomatoes: Whole peeled tomatoes provide a rich base for this soup. You can swap these for canned crushed tomatoes or even fresh tomatoes if you want to roast them first for extra flavor.
Onion: I use yellow onions for their sweetness when sautéed. If you’re sensitive to onions, you can replace them with leeks or shallots for a milder taste.
Cheddar Cheese: Sharp cheddar adds a nice kick to the dumplings. If you want something milder, feel free to use mild cheddar or even a cheese blend. For a dairy-free option, try using a dairy-free cheese substitute.
Heavy Cream: To make the soup creamy, I add heavy cream. If you’re looking for lighter options, full-fat coconut milk or even a splash of almond milk works well.
How Do I Get My Dumplings to Cook Perfectly?
Cooking dumplings can be tricky, but with a few simple tricks, you’ll get fluffy results. First, do not lift the lid while they cook. The steam is essential for them to puff up properly!
- Once you drop the dumpling batter into the simmering soup, cover the pot completely.
- Simmer gently on medium-low heat for about 15 minutes.
- Check one dumpling to ensure it’s cooked through. It should be firm to the touch. If it isn’t, cover and cook for a few more minutes.
These tips will help your dumplings turn out light and fluffy, adding that perfect touch to your tomato soup!
Tomato Soup with Cheddar Bay Dumplings
Ingredients You’ll Need:
For the Tomato Soup:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable broth (or chicken broth)
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup heavy cream or milk (optional for creamier soup)
For the Cheddar Bay Dumplings:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup whole milk or buttermilk
- 3 tbsp unsalted butter, melted
- 2 tbsp chopped fresh parsley (plus extra for garnish)
How Much Time Will You Need?
This hearty meal takes about 15 minutes to prepare and roughly 30-35 minutes to cook. You’ll be enjoying a delicious bowl in under an hour. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Make the Tomato Soup:
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and diced carrot. Sauté them for about 5-7 minutes until they’re softened and aromatic. Then, add minced garlic and cook for just 1 minute—this enhances the flavor!
Next, pour in the canned tomatoes (with their juices), vegetable broth, sugar, basil, and oregano. Stir everything together well. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20-25 minutes. This will help blend the flavors and soften the vegetables.
After simmering, use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender. Once smooth, return the soup to the pot, season with salt and pepper, and stir in the heavy cream or milk for added richness. Keep the soup warm on low heat.
2. Prepare the Cheddar Bay Dumplings:
In a medium bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper. Then, stir in the shredded cheddar cheese for that cheesy goodness. Next, add the milk and melted butter. Mix everything together until just combined; don’t overmix—it’s okay if the dough is a little sticky.
Finally, fold in the chopped parsley to give it a fresh flair.
3. Cook the Dumplings in the Soup:
Bring your soup back to a gentle simmer over medium-low heat. Now, it’s time to add the dumplings! Drop spoonfuls of the dumpling batter (about 1 to 1 1/2 tablespoons each) into the simmering soup, leaving space between them.
Cover the pot with a lid and let the dumplings cook for about 15 minutes without lifting the lid or stirring. This helps them puff up nicely!
4. Final Touch:
After 15 minutes, check to see if the dumplings are cooked through; they should be firm. Ladle the soup with dumplings into bowls and garnish them with additional chopped parsley for a pop of color.
5. Serve:
Savor this warm and comforting dish while it’s hot! It’s a perfect bowl of comfort, making it ideal for cold evenings or whenever you need a pick-me-up.
Enjoy your delicious tomato soup with fluffy, cheesy cheddar bay dumplings that make every bite a delight!
Can I Use Fresh Tomatoes Instead of Canned Ones?
Absolutely! If using fresh tomatoes, you’ll need about 2 pounds. Blanch them to remove the skins, then chop them before adding them to the pot. Fresh tomatoes will add a lovely, vibrant flavor to your soup.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute all-purpose flour with a gluten-free flour blend that measures 1:1. Just ensure that any other ingredients you use are also gluten-free, like the broth.
How to Store Leftovers?
Store any leftover soup and dumplings in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of water or broth as needed to loosen the soup.
What Can I Add for More Flavor?
If you want to enhance the flavor of your soup, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a bit of heat. Fresh herbs like thyme or a bay leaf during cooking can also elevate the taste!
