Tomato Soup with Cheese Dumplings Recipe

Introduction

Tomato soup with cheese dumplings is a comforting and hearty dish perfect for chilly days. This creamy tomato soup pairs beautifully with soft, cheesy dumplings that soak up every bit of flavorful broth. It’s a simple yet satisfying meal that feels like a warm hug in a bowl.

Ingredients

• 2 cups ripe tomatoes, chopped
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp fresh basil or oregano (optional)
• Salt and pepper to taste
• 2 tsp olive oil
• Water, as needed

Instructions

1. Step 1: Heat 2 teaspoons of olive oil in a large pot over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for another minute until fragrant.
2. Step 2: Stir in the chopped tomatoes and vegetable broth. Season with salt and pepper, then bring the mixture to a gentle simmer. Let it cook for about 20 minutes to develop flavors.
3. Step 3: Use an immersion blender to blend the soup until smooth. Return the pot to the heat and stir in the heavy cream.
4. Step 4: In a bowl, mix the flour, baking powder, shredded cheddar cheese, salt, and herbs. Gradually add water until a soft dough forms that can be dropped by spoonfuls.
5. Step 5: Drop spoonfuls of the dumpling mixture gently into the simmering soup. Cover the pot and let the dumplings steam for 10 to 15 minutes, until they are fluffy and cooked through.
6. Step 6: Serve the soup hot, garnished with fresh basil or extra cheese if desired.

Tips & Variations

• For a richer flavor, roast the tomatoes and garlic before adding to the soup.
• Try using mozzarella instead of cheddar for a milder, creamier dumpling.
• Add a pinch of smoked paprika or chili flakes to the soup for a subtle smoky or spicy kick.
• If you prefer a vegan version, substitute cream with coconut milk and use a plant-based cheese alternative.

Storage

Store leftover soup with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The dumplings may soften further after storage but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup without an immersion blender?

Yes, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Just be sure to let it cool slightly and hold the lid securely while blending.

Can I prepare the dumplings ahead of time?

For best texture, it’s recommended to add the dumplings fresh when cooking the soup. However, you can prepare the dough in advance and keep it refrigerated for a few hours before cooking.

Tomato Soup with Cheese Dumplings Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

Tomato Soup with Cheese Dumplings is a comforting and hearty dish perfect for chilly days. This recipe combines a smooth, creamy tomato soup made from fresh tomatoes and aromatic vegetables with fluffy cheese dumplings that steam right in the pot, creating a warm, satisfying meal bursting with flavor.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 cups ripe tomatoes, chopped
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tsp fresh basil or oregano (optional)

Cheese Dumplings

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup shredded cheddar cheese
• Salt to taste
• Water, enough to form a soft dough (about ½ cup)

Instructions

1. Sauté Aromatics: Heat 2 teaspoons of olive oil in a large pot over medium heat. Add the diced onion and cook it until translucent, about 5 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.
2. Simmer Soup Base: Stir in the chopped tomatoes and vegetable broth. Season the mixture with salt and pepper to taste. Bring the soup to a gentle simmer and let it cook for about 20 minutes to develop flavors.
3. Blend Soup Smooth: Use an immersion blender to blend the soup until it becomes smooth and creamy. Return the soup to the heat and stir in 1 cup of heavy cream to add richness.
4. Prepare Dumpling Dough: In a mixing bowl, combine the all-purpose flour, baking powder, shredded cheddar cheese, salt, and herbs if using. Gradually add water and mix until a soft dough forms that can be dropped by spoonfuls.
5. Cook Dumplings: Drop spoonfuls of the dumpling dough directly into the simmering soup. Cover the pot with a lid and let the dumplings steam for 10 to 15 minutes, or until they are fluffy and cooked through.
6. Serve: Ladle the soup and cheese dumplings into bowls. Garnish with fresh basil or extra shredded cheese if desired. Serve hot for best flavor and comfort.

Notes

• You can substitute heavy cream with half-and-half or a dairy-free cream for a lighter version.
• For a vegetarian option, ensure the vegetable broth is vegetable-based and cheese is suitable.
• Add a pinch of smoked paprika or chili flakes to the soup for a subtle smoky heat.
• Leftover soup and dumplings can be refrigerated for up to 2 days and reheated gently on the stovetop.
• Fresh herbs make a great garnish but dried herbs can be used in the cooking process if fresh are not available.

Keywords: tomato soup, cheese dumplings, comfort food, creamy tomato soup, easy soup recipe