Description
A comforting and hearty tomato soup enriched with creamy cheddar bay dumplings. This classic recipe features a rich tomato base simmered with aromatic herbs, topped with fluffy cheddar dumplings for a satisfying meal perfect for chilly days.
Ingredients
Scale
For the Soup
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
For the Cheddar Bay Dumplings
- 1 ½ cups all-purpose flour
- 1 cup shredded sharp cheddar cheese
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- ¾ cup whole milk
- 3 tablespoons melted butter
Instructions
- Sauté Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant to build the soup’s flavorful base.
- Add Tomato Ingredients: Pour in the crushed tomatoes, vegetable broth, tomato paste, and sugar. Stir in dried basil, oregano, salt, and pepper. Mix well and bring the mixture to a simmer over medium-high heat to meld the flavors.
- Simmer Soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for about 20 minutes. Stir occasionally to prevent sticking and to allow the herbs and spices to infuse the soup.
- Prepare Dumpling Dry Ingredients: While the soup simmers, combine the all-purpose flour, shredded sharp cheddar cheese, baking powder, salt, garlic powder, and chopped fresh parsley in a mixing bowl, evenly distributing all dry ingredients.
- Mix Dumpling Batter: In a separate bowl, whisk together the whole milk and melted butter. Pour this wet mixture into the dry ingredients and stir gently until just combined, taking care not to overmix to maintain fluffy dumplings.
- Finish Soup Base: Once the soup has simmered, stir in the heavy cream to enrich the soup’s texture and flavor, adjusting seasoning with salt and pepper as needed for balanced taste.
- Cook Dumplings: Using a tablespoon, drop dumpling batter into the simmering soup, spacing them evenly. Cover the pot and cook for 10 to 12 minutes until the dumplings are cooked through and fluffy.
- Serve: Ladle the hot soup into bowls, optionally garnishing with extra chopped parsley or shredded cheddar cheese for added flavor and visual appeal. Enjoy immediately while hot.
Notes
- Do not overmix the dumpling batter to ensure light and fluffy dumplings.
- Adjust the seasoning of the soup after adding cream to suit your taste.
- For a spicier kick, add a pinch of red pepper flakes with the herbs.
- The dumplings can be made smaller or larger depending on preference; adjust cooking time accordingly.
- Use fresh parsley for a brighter flavor, but dried parsley can be substituted in a pinch.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.