Description
A comforting classic, this Wholesome Tomato Soup is paired with fluffy, cheesy Cheddar Bay Dumplings, offering a rich tomato flavor perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups fresh tomatoes, chopped, or 2 cans (28 ounces each) crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream (or a non-dairy alternative)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons melted butter
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the fresh or canned tomatoes along with the vegetable broth, basil, oregano, salt, and pepper. Simmer for about 15 minutes to blend flavors.
- Use an immersion blender to purée the soup until smooth. If needed, transfer to a regular blender in batches.
- Stir in the heavy cream and adjust seasoning. Let simmer for another 5 minutes to heat through.
- In a separate bowl, mix flour, baking powder, garlic powder, parsley, and salt. Stir in cheese, then add milk and melted butter. Mix until just combined.
- Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook for about 10 minutes until fluffy and cooked through.
Notes
For a vegan version, substitute heavy cream with coconut cream and use nutritional yeast in dumplings. Adding fresh herbs enhances flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg