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–+ servings
Maya

Best Tomato Soup with Cheddar Bay Dumplings: A Must-Try!

A delicious and creamy tomato soup paired with cheesy cheddar bay dumplings, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Return the soup to the pot and stir in the heavy cream. Heat gently until warmed through, then adjust seasoning if necessary.
  5. While the soup is simmering, preheat the oven to 425°F.
  6. In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Stir in the shredded cheddar cheese.
  7. In a separate bowl, combine the melted butter and milk. Pour the wet ingredients into the dry ingredients and mix until just combined.
  8. Drop spoonfuls of the dumpling mixture onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
  9. Serve the tomato soup hot, topped with the cheddar bay dumplings.

Nutrition

Serving: 1bowl with dumplingsCalories: 350kcalCarbohydrates: 28gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 800mgFiber: 2gSugar: 6g

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.

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