Tomato Soup with Cheesy Dumplings (Print version)
Creamy tomato soup topped with tender cheddar dumplings that steam right in the pot for a cozy one-pot dinner.
# Ingredients:
For the tomato soup
01 -
1 tablespoon olive oil
02 -
2 tablespoons unsalted butter
03 -
1 medium yellow onion, finely chopped
04 -
3 cloves garlic, minced
05 -
2 tablespoons tomato paste
06 -
2 cans (28 oz each / 794 g each) crushed tomatoes
07 -
2 cups (480 ml) vegetable broth
08 -
1 teaspoon dried basil
09 -
1/2 teaspoon dried oregano
10 -
1 teaspoon sugar, plus more as needed
11 -
3/4 teaspoon fine salt, plus more to taste
12 -
1/2 teaspoon black pepper
13 -
1/2 cup (120 ml) heavy cream
14 -
2 tablespoons chopped fresh basil, for serving
For the cheesy dumplings
15 -
1 1/2 cups (190 g) all-purpose flour
16 -
2 teaspoons baking powder
17 -
1/2 teaspoon garlic powder
18 -
1/2 teaspoon fine salt
19 -
1/4 teaspoon black pepper
20 -
1 cup (115 g) shredded sharp cheddar cheese
21 -
1/4 cup (25 g) finely grated parmesan cheese
22 -
3/4 cup (180 ml) whole milk
23 -
3 tablespoons unsalted butter, melted and slightly cooled
# Instructions:
01 -
Heat the olive oil and butter in a large Dutch oven over medium heat. Add the onion and cook for 5-6 minutes, until soft and glossy. Stir in the garlic and cook for 1 minute.
02 -
Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly. Add the crushed tomatoes, vegetable broth, dried basil, oregano, sugar, salt, and pepper.
03 -
Bring the soup to a gentle simmer and cook uncovered for 18 minutes. Blend until smooth with an immersion blender, then stir in the cream. Keep the soup at a low simmer.
04 -
In a medium bowl, whisk together the flour, baking powder, garlic powder, salt, and pepper. Stir in the cheddar and parmesan. Add the milk and melted butter, then stir just until a soft dough forms.
05 -
Drop 1 1/2 tablespoon spoonfuls of dough over the simmering soup, leaving a little space between them. Cover the pot and cook for 12-15 minutes, until the dumplings are puffed and cooked through.
06 -
Taste the soup and adjust salt, pepper, or sugar if needed. Spoon into bowls with 2-3 dumplings per serving and finish with fresh basil and extra black pepper.
# Good to know:
01 -
Keep the soup at a gentle simmer after adding the dumplings.
02 -
The soup base can be made up to 3 days ahead.
03 -
Freeze the tomato soup base without cream or dumplings for best results.