Description
A comforting and creamy tomato soup topped with fluffy cheddar bay dumplings, perfect for chilly evenings.
Ingredients
Scale
- 2 cans (28 oz) crushed tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh basil for garnish
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup shredded cheddar cheese
- ¾ cup milk
- ¼ cup melted butter
- 1 tablespoon chopped parsley
Instructions
- In a large pot, heat a splash of oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in crushed tomatoes and broth. Add sugar, salt, and pepper. Let it simmer gently for 15-20 minutes, allowing the flavors to meld beautifully.
- Using an immersion blender, puree the soup until smooth. Stir in heavy cream and heat through for another 5 minutes.
- In a mixing bowl, whisk together flour, baking powder, garlic powder, and salt. Stir in cheddar cheese. In another bowl, combine milk and melted butter; then mix this into the dry ingredients until just combined.
- Drop spoonfuls of the dumpling mixture into the simmering soup. Cover the pot and let them steam for about 15 minutes until cooked through.
- Ladle the soup into bowls, topping each with a few dumplings. Garnish with fresh basil.
Notes
For a spicier twist, add crushed red pepper flakes. This recipe can easily be doubled or halved.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg