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Tomato Soup with Cheese Dumplings is the ultimate cozy meal for winter days. With its velvety, sweet tomato base and hearty, cheesy dumplings, this dish takes comfort food to the next level. It's a nostalgic twist on the classic pairing of tomato soup and grilled cheese, perfect for any cozy dinner or indulgent treat.
Pure Comfort in a Bowl
I discovered this recipe one snowy evening when I was craving something more special than regular tomato soup. The way those cheesy dumplings float in the rich tomato broth creating little pockets of melty goodness is just magical. Now it's become our family's favorite rainy day meal combining all the comfort of grilled cheese and tomato soup in one amazing bowl.
What You'll Need
- Olive Oil: A base for sautéing and enhancing flavor.
- Butter: Adds richness and depth.
- Onion: Provides sweetness and a savory foundation.
- Sweet Potato: Adds natural sweetness and creamy texture.
- Garlic: Essential for aromatic depth.
- Canned Tomatoes: Preferably chopped; provides vibrant tomato flavor.
- Stock: Vegetable or chicken stock to suit dietary preference.
- Basil: Fresh for authentic herbal notes.
- Cream: Light or single for a silky finish.
- Cinnamon: A touch of warmth and complexity.
- Cheddar Cheese: Sharp or extra mature for dumplings.
- Breadcrumbs, Baking Powder, Mustard Powder: For structure and flavor in the dumplings.
- Cream Cheese: Adds creaminess to the dumplings.
Let's Make It Together
- Sauté Vegetables
- Heat olive oil and butter in a pot. Add chopped onion and sweet potato. Sauté until softened, about 5 minutes.
- Add Aromatics and Tomatoes
- Stir in garlic, cinnamon, and basil. Cook for 1 minute before adding canned tomatoes, stock, and sugar. Bring to a boil and simmer for 20 minutes.
- Blend Soup
- Using an immersion blender or standard blender, puree the soup until smooth. Return to the pot, season with salt and pepper, and stir in cream.
- Prepare Dumplings
- In a bowl, mix breadcrumbs, baking powder, grated cheddar, mustard powder, oregano, egg, and cream cheese. Form into 8 balls.
- Simmer Dumplings
- Drop dumplings into the finished soup. Simmer gently for 10 minutes until they puff up and cook through. Serve with extra cheese and fresh basil.
Making It Perfect
Through many bowls of this soup I've learned some important tricks. Using good quality canned tomatoes really makes a difference in the flavor. I always blend the soup thoroughly for that silky smooth texture and let those dumplings simmer until they're perfectly puffy and tender. A pinch of cinnamon might sound unusual but trust me it adds such wonderful warmth.
Keeping It Fresh
While this soup is best enjoyed fresh it does keep nicely in the fridge for a few days. I store the soup and any leftover dumplings separately to keep their texture perfect. When reheating warm it gently on the stove adding a splash of cream if needed to bring back that silky consistency. Sometimes I'll even make extra dumplings just to have them ready for another batch!
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Frequently Asked Questions
- → Can I make the dumplings ahead of time?
You can prepare the dumpling mixture ahead and form the balls, but cook them fresh in the hot soup. Store uncooked dumplings in the refrigerator for up to a day.
- → What type of breadcrumbs work best?
Plain dried breadcrumbs work best for these dumplings. Avoid seasoned breadcrumbs as they may conflict with the existing seasonings in the recipe.
- → Can I freeze this soup?
The soup base can be frozen, but make the dumplings fresh when serving. Freeze the soup without cream, adding it when reheating, and make fresh dumplings to add.
- → Can I substitute the cheese?
Yes, any strong-flavored hard cheese will work. Try Gruyere, aged Gouda, or a sharp provolone in place of the cheddar for different flavor profiles.
- → Why can't I stir after adding dumplings?
The dumplings are delicate while cooking and stirring may cause them to break apart. Let them cook undisturbed in the simmering soup to maintain their shape.