Description
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with dumplings
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg