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Tomato Soup with Cheddar Bay Dumplings

Tomato Soup with Cheddar Bay Dumplings

This Tomato Soup with Cheddar Bay Dumplings is rich, creamy, and ultra-comforting—topped with fluffy, garlicky cheddar dumplings that cook right in the soup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Tomato Soup
  • 2 tbsp olive oil
  • 1 yellow onion medium, finely diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 56 oz whole San Marzano tomatoes 2 (28-oz) cans, crushed
  • 2 cups vegetable or chicken broth
  • 1 tsp sugar optional, to balance acidity
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 cup heavy cream
  • salt to taste
  • black pepper to taste
Cheddar Bay Dumplings
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3/4 cup sharp cheddar cheese shredded
  • 3/4 cup whole milk
  • 2 tbsp butter melted
  • 1 tbsp fresh parsley chopped

Equipment

  • Dutch Oven or Large Pot
  • Immersion Blender (or Blender)
  • Mixing bowl

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
  2. Add garlic and tomato paste. Cook 1–2 minutes, stirring, until fragrant and slightly caramelized.
  3. Stir in crushed tomatoes, broth, basil, oregano, sugar (if using), salt, and pepper. Bring to a gentle simmer and cook for 20 minutes.
  4. Blend the soup until smooth using an immersion blender (or carefully blend in batches). Stir in heavy cream and reduce heat to low.
  5. Make the dumpling dough: whisk flour, baking powder, garlic powder, and salt. Fold in cheddar, then stir in milk and melted butter just until combined (do not overmix).
  6. Keep soup at a gentle simmer. Drop spoonfuls of dumpling dough onto the soup surface, spacing them slightly.
  7. Cover and cook 12–15 minutes, until dumplings are puffed and cooked through. Sprinkle with parsley and serve immediately.

Notes

For best texture, cook dumplings right before serving. If your tomatoes are very acidic, add the optional sugar or a little extra cream to balance.