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Tomato Soup with Cheddar Bay Dumplings

A rich, creamy, and vibrant tomato soup cooked in one pot with incredibly fluffy, savory cheddar and herb drop dumplings steamed right on top.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Creamy Tomato Soup
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 2 cans crushed tomatoes 28 oz each
  • 2 cups chicken or vegetable broth low-sodium
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 1 tbsp granulated sugar
  • 0.5 cup heavy cream
Cheddar Bay Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp garlic powder
  • 1 tsp Old Bay seasoning
  • 0.5 tsp salt
  • 0.33 cup unsalted butter melted
  • 1 cup buttermilk cold
  • 1.5 cups sharp cheddar cheese freshly grated

Equipment

  • Large Dutch Oven or Heavy Pot with tight lid
  • Mixing bowls
  • Immersion blender (optional)

Method
 

  1. In a large pot, melt butter and olive oil over medium heat. Sauté the diced onion for 5-7 minutes until soft. Add garlic and cook 1 more minute.
  2. Pour in the crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Simmer covered on low heat for 15-20 minutes.
  3. Optional: Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and keep the soup at a very gentle simmer.
  4. For the dumplings: Whisk together the flour, baking powder, baking soda, garlic powder, Old Bay, and salt in a large bowl.
  5. Gently stir in the melted butter and buttermilk just until a shaggy dough forms. Fold in the grated cheddar cheese. Do not overmix.
  6. Using a scoop, drop golf-ball-sized portions of the dough directly onto the simmering soup, leaving space between them.
  7. Immediately cover the pot tightly with a lid. Steam over low heat for exactly 15 minutes WITHOUT lifting the lid. Serve hot garnished with parsley.

Notes

Do not lift the lid while the dumplings are cooking! Trapping the steam is essential for them to puff up and become fluffy instead of dense.