Best Tomato Soup with Cheddar Bay Dumplings
A comforting tomato soup paired with fluffy Cheddar Bay Dumplings, perfect for chilly days.
Equipment
- Large Pot
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 tablespoons Olive Oil
- 1 onion diced
- 2 cloves Garlic minced
- 4 cups Chopped Ripe Tomatoes or one large can of whole tomatoes
- 2 cups Vegetable Broth
- 1 tablespoon Sugar to balance acidity
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- Salt and Pepper to taste
- 0.5 cup Heavy Cream optional
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Salt
- 0.5 cup Cold Grated Cheddar Cheese
- 0.75 cup Whole Milk
- 0.25 cup Melted Butter plus extra for brushing
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Add minced garlic and sauté for 1 minute.
- Stir in chopped tomatoes (or canned) and cook for 10 minutes.
- Pour in vegetable broth, add sugar, basil, and oregano. Simmer for 15-20 minutes.
- Use an immersion blender to puree the soup to your desired consistency. Return to the pot and season with salt, pepper, and heavy cream if desired.
- For the dumplings, preheat your oven to 425°F (220°C).
- In a mixing bowl, combine flour, baking powder, garlic powder, and salt. Add grated cheddar cheese, milk, and melted butter; stir until just combined.
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for 15 minutes.
- Serve the soup hot, garnished with fresh herbs if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently.