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