There’s nothing quite like a warm bowl of tomato soup to soothe your soul, and this recipe takes it to the next level by pairing it with cheesy, buttery Cheddar Bay dumplings that melt in your mouth. The soup itself is rich and velvety, bursting with the bright, tangy sweetness of ripe tomatoes, simmered to perfection with herbs and a hint of garlic. Then come the fluffy, golden dumplings—infused with sharp cheddar and a buttery garlic kick—that float atop the soup like little pillows of comfort. This combination turns a classic favorite into an irresistible meal that’s both hearty and indulgent, perfect for cozy nights in or when you want to impress with simple, satisfying flavors.
Why You’ll Love This Recipe
Creamy, Flavorful Soup: The tomato base is smooth and well-seasoned, balancing acidity with savory warmth.
Cheesy Dumplings: Packed with cheddar and garlic, these dumplings add an extra layer of richness and texture that elevates the whole dish.
Comfort Food at Its Best: Perfectly cozy and filling, this soup is a hug in a bowl for chilly days or anytime you crave homey goodness.
Easy to Make: Simple ingredients and straightforward steps mean you can have this comforting meal on the table without fuss.
Crowd-Pleasing and Versatile: Ideal for family dinners, gatherings, or meal prep, and easily doubled or customized.
If you want a tomato soup that’s anything but ordinary, paired with irresistible cheesy dumplings, this Best Tomato Soup with Cheddar Bay Dumplings recipe is a delicious must-try.
Ingredients
Creating the best tomato soup with cheddar bay dumplings starts with gathering the right ingredients.
Here’s what you’ll need:
Olive oil: A staple for sautéing, it adds a rich flavor to the base.
Onion: Diced onion brings sweetness and depth to the soup.
Garlic: Minced garlic adds a fragrant kick that elevates the dish.
Crushed tomatoes: The heart of the soup, providing that luscious tomato flavor.
Vegetable broth: This adds a savory base; feel free to use homemade or store-bought.
Dried basil and oregano: These herbs infuse the soup with classic Italian flavors.
Sugar: A pinch balances the acidity of the tomatoes.
Salt and pepper: Essential for seasoning; adjust to your taste.
Heavy cream: This gives the soup its creamy texture; you can substitute half-and-half for a lighter version.
All-purpose flour: The base for the dumplings, providing structure.
Baking powder: This helps the dumplings rise and become fluffy.
Garlic powder: Adds an extra layer of garlic flavor to the dumplings.
Shredded sharp cheddar cheese: The star of the dumplings, bringing a cheesy goodness.
Unsalted butter: Adds richness to the dumpling mixture.
Milk: This helps bind the dumplings together; you can use any milk you prefer.
Cayenne pepper (optional): For those who like a little heat, this adds a nice kick.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
With these ingredients, you’re well on your way to creating a comforting bowl of deliciousness!
How to Make Best Tomato Soup with Cheddar Bay Dumplings
Making the best tomato soup with cheddar bay dumplings is a straightforward process that anyone can master.
Let’s dive into the steps that will lead you to a comforting bowl of deliciousness.
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat.
Add the diced onion and sauté until it turns translucent, about 5 minutes.
The aroma will fill your kitchen, making your mouth water.
Next, toss in the minced garlic and cook for an additional minute.
This step is crucial; it builds the flavor foundation for your soup.
Step 2: Combine the Base Ingredients
Now, stir in the crushed tomatoes and vegetable broth.
Add the dried basil, oregano, sugar, salt, and pepper.
Bring the mixture to a simmer and let it cook for about 20 minutes.
Stir occasionally to prevent sticking.
This simmering time allows the flavors to meld beautifully.
Step 3: Blend the Soup
Once the soup has simmered, it’s time to blend.
If you have an immersion blender, use it to puree the soup until smooth.
No immersion blender? No problem! Carefully transfer the soup to a regular blender in batches.
Just be cautious with the hot liquid.
Return the smooth soup to the pot for the next step.
Step 4: Add Cream for Richness
With the soup back in the pot, stir in the heavy cream.
This is where the magic happens; the cream adds a luxurious texture.
Heat gently until warmed through, and taste to adjust the seasoning if needed.
You want it to be just right!
Step 5: Prepare the Dumpling Mixture
While the soup simmers, preheat your oven to 425°F.
In a large bowl, whisk together the flour, baking powder, garlic powder, and salt.
Then, fold in the shredded cheddar cheese.
In a separate bowl, mix the melted butter and milk.
Pour the wet ingredients into the dry mixture and stir until just combined.
Don’t overmix; you want those dumplings to be fluffy!
Step 6: Bake the Dumplings
Drop spoonfuls of the dumpling mixture onto a baking sheet lined with parchment paper.
Make sure they’re spaced out for even baking.
Pop them in the oven and bake for 12-15 minutes, or until they’re golden brown.
The smell will be irresistible!
Step 7: Serve and Enjoy
Now for the best part!
Ladle the hot tomato soup into bowls and top with the freshly baked cheddar bay dumplings.
You can sprinkle a little extra cheese on top if you’re feeling indulgent.
Serve it up with a smile, and enjoy the comforting flavors of your hard work.
This dish is sure to impress anyone at your table!
Tips for Success
Use fresh herbs if possible; they elevate the flavor significantly.
Don’t rush the sautéing process; it builds a rich base for your soup.
Adjust the seasoning gradually; taste as you go for the best results.
For extra flavor, consider adding a splash of balsamic vinegar to the soup.
Store leftover dumplings separately to keep them from getting soggy.
Equipment Needed
Large pot: Essential for cooking the soup; a Dutch oven works great too.
Immersion blender: Perfect for blending the soup; a regular blender is a good alternative.
Baking sheet: Needed for the dumplings; line it with parchment paper for easy cleanup.
Mixing bowls: Use for combining ingredients; any size will do.
Variations
Spicy Tomato Soup: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
Herbed Dumplings: Mix in fresh herbs like parsley or chives into the dumpling batter for added flavor.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for the dumplings.
Vegan Version: Use coconut cream instead of heavy cream and plant-based cheese for the dumplings.
Roasted Garlic: Roast a head of garlic and blend it into the soup for a deeper, sweeter flavor.
Serving Suggestions
Crusty Bread: Serve with a side of warm, crusty bread for dipping.
Salad: Pair with a fresh garden salad for a light, balanced meal.
Wine: A glass of red wine complements the flavors beautifully.
Garnish: Top with fresh basil or a drizzle of olive oil for presentation.
FAQs about Best Tomato Soup with Cheddar Bay Dumplings
Can I make the tomato soup ahead of time?
Absolutely! The best tomato soup can be made a day in advance. Just store it in the fridge and reheat when you’re ready to serve. The flavors will deepen overnight, making it even more delicious.
What can I substitute for heavy cream?
If you’re looking for a lighter option, half-and-half works well. You can also use coconut cream for a dairy-free alternative, which adds a unique flavor to the soup.
How do I store leftover dumplings?
To keep your cheddar bay dumplings from getting soggy, store them separately from the soup. Place them in an airtight container in the fridge for up to three days.
Can I freeze the soup?
Yes, you can freeze the best tomato soup! Just let it cool completely, then transfer it to a freezer-safe container. It will last for about three months. Reheat gently on the stove when you’re ready to enjoy it again.
What can I serve with this dish?
This comforting soup pairs wonderfully with a side of crusty bread or a fresh salad. A glass of red wine also complements the flavors beautifully, making for a perfect meal.
Final Thoughts
Cooking the best tomato soup with cheddar bay dumplings is more than just a recipe; it’s an experience that warms the heart.
Each spoonful of creamy soup paired with those cheesy dumplings creates a symphony of flavors that brings comfort and joy.
Whether you’re enjoying it on a quiet evening or sharing it with loved ones, this dish has a way of making moments special.
So, roll up your sleeves and dive into this culinary adventure.
You’ll not only satisfy your taste buds but also create lasting memories around the dinner table.
A delicious and creamy tomato soup paired with cheesy cheddar bay dumplings, perfect for a comforting meal.
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
Salt and pepper to taste
1 cup heavy cream
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon salt
1 cup shredded sharp cheddar cheese
1/4 cup unsalted butter, melted
3/4 cup milk
1/4 teaspoon cayenne pepper (optional)
Instructions
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, sugar, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Return the soup to the pot and stir in the heavy cream. Heat gently until warmed through, then adjust seasoning if necessary.
While the soup is simmering, preheat the oven to 425°F.
In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Stir in the shredded cheddar cheese.
In a separate bowl, combine the melted butter and milk. Pour the wet ingredients into the dry ingredients and mix until just combined.
Drop spoonfuls of the dumpling mixture onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
Serve the tomato soup hot, topped with the cheddar bay dumplings.
Notes
For a spicier kick, add a pinch of red pepper flakes to the soup while it simmers.
For a lighter version, substitute half-and-half for the heavy cream and use low-fat cheese in the dumplings.
