Go Back

Tomato Soup with Cheddar Bay Dumplings

Rich and creamy tomato soup topped with fluffy, garlic-cheddar dumplings steamed right in the pot. A cozy one-pot comfort meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Tomato Soup Base
  • 1 can (28oz) crushed tomatoes
  • 3 cups vegetable broth or chicken broth
  • 1 small onion diced
  • 3 cloves garlic minced
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • 1 tsp dried basil
  • 1 tsp sugar
Cheddar Bay Dumplings
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp garlic powder
  • 2 tbsp butter melted
  • 0.33 cup milk
  • 0.5 cup cheddar cheese shredded
  • 1 tbsp parsley fresh chopped

Equipment

  • Large Pot or Dutch Oven
  • Mixing Bowl
  • Immersion blender (optional)

Method
 

  1. Melt butter in a large pot. Sauté onions for 5 mins, then add garlic for 1 min.
  2. Add crushed tomatoes, broth, sugar, basil, salt, and pepper. Simmer for 10 minutes.
  3. In a bowl, mix flour, baking powder, garlic powder, and salt. Stir in melted butter, milk, cheese, and parsley to form a dough.
  4. Stir heavy cream into the soup.
  5. Drop tablespoon-sized balls of dumpling dough onto the simmering soup.
  6. Cover tightly and cook on low for 12-15 minutes without lifting the lid.
  7. Serve hot, garnished with extra parsley.

Notes

Ensure the soup is at a gentle simmer, not a rolling boil, when dropping in dumplings so they don't break apart.