Why Make This Recipe
Tomato soup is a comforting dish enjoyed by many people. It’s warm, creamy, and perfect for any season. Pairing it with cheddar bay dumplings adds a delightful twist and makes it even more satisfying. This recipe brings together the rich flavors of tomatoes and the cheesy goodness of dumplings, creating a cozy meal that is simple to prepare. It’s great for a rainy day or when you need a little comfort food in your life.
How to Make Tomato Soup with Cheddar Bay Dumplings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Optional: pinch of sugar to balance acidity
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/2 cup shredded sharp cheddar cheese
- 2/3 cup milk
- 2 tablespoons melted butter (plus more for brushing)
Directions:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes.
- Add minced garlic and cook for 1 more minute.
- Stir in the tomato paste, then add the crushed tomatoes, vegetable broth, dried basil, salt, and pepper.
- Let the mixture simmer for 15–20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender, then stir in the heavy cream and let it simmer for another 5 minutes.
- Meanwhile, in a bowl, whisk together the flour, baking powder, garlic powder, dried parsley, and salt.
- Fold in the shredded cheddar cheese, then add the milk and melted butter, stirring just until combined.
- Drop spoonfuls of the dough onto the simmering soup.
- Cover the pot and steam the dumplings for 12–15 minutes without lifting the lid.
- Once done, brush the dumplings with melted butter, garnish with parsley, and serve hot.
How to Serve Tomato Soup with Cheddar Bay Dumplings
Serve the soup in a bowl with dumplings on top. You can garnish with fresh parsley or more cheese for an extra touch. This dish pairs well with crusty bread or a side salad to make a complete meal.
How to Store Tomato Soup with Cheddar Bay Dumplings
If you have leftovers, let the soup cool down and place it in an airtight container. You can store it in the fridge for up to 3 days. The dumplings may soften after being stored, so it’s best to eat them fresh. If you want to freeze it, do so without the dumplings, as they may not freeze well.
Tips to Make Tomato Soup with Cheddar Bay Dumplings
- For a smoother soup, blend it thoroughly until you reach your desired consistency.
- If you like a little heat, add red pepper flakes to the soup while it simmers.
- You can use low-fat cream or half-and-half instead of heavy cream for a lighter version.
Variation
You can easily modify the dumplings by adding herbs like thyme or chives for extra flavor. Additionally, feel free to swap out the cheddar cheese for a different type, such as mozzarella or pepper jack, depending on your taste preference.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just make sure to peel and chop them first, and use enough to make up the volume of a 28 oz can.
2. Can I make this recipe vegan?
Absolutely! Use vegetable broth, substitute the heavy cream with coconut cream or a plant-based cream, and omit the cheese in the dumplings or use a vegan cheese alternative.
3. How do I reheat the soup?
You can reheat the soup on the stove over low heat, stirring occasionally until heated through. You can also use a microwave, but be sure to cover it to prevent splattering.
Tomato Soup with Cheddar Bay Dumplings
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting and creamy tomato soup paired with cheesy cheddar bay dumplings, perfect for any season.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Optional: pinch of sugar to balance acidity
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/2 cup shredded sharp cheddar cheese
- 2/3 cup milk
- 2 tablespoons melted butter (plus more for brushing)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes.
- Add minced garlic and cook for 1 more minute.
- Stir in the tomato paste, then add the crushed tomatoes, vegetable broth, dried basil, salt, and pepper.
- Let the mixture simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender, then stir in the heavy cream and let it simmer for another 5 minutes.
- Meanwhile, in a bowl, whisk together the flour, baking powder, garlic powder, dried parsley, and salt.
- Fold in the shredded cheddar cheese, then add the milk and melted butter, stirring just until combined.
- Drop spoonfuls of the dough onto the simmering soup.
- Cover the pot and steam the dumplings for 12-15 minutes without lifting the lid.
- Once done, brush the dumplings with melted butter, garnish with parsley, and serve hot.
Notes
For a smoother soup, blend thoroughly. Add red pepper flakes for heat. You can substitute heavy cream with low-fat alternatives or use vegan options if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American