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–+ servings
Sabrina Hermes

Creamy Tomato Soup with Cheddar Bay Dumplings Recipe Unveiled!

A delicious and creamy tomato soup paired with fluffy cheddar bay dumplings, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
For the dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 cup cold butter cubed
  • 3/4 cup milk
  • 1 cup shredded sharp cheddar cheese

Method
 

  1. 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 an additional minute until fragrant.
  2. Add the crushed tomatoes, vegetable broth, dried basil, and dried oregano. Season with salt and pepper. Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally.
  3. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Remove from heat and set aside.
  4. For the dumplings, in a mixing bowl, combine the flour, baking powder, garlic powder, dried parsley, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  5. Stir in the milk and shredded cheddar cheese until just combined. Do not overmix.
  6. Drop spoonfuls of the dumpling mixture onto the surface of the simmering soup. Cover the pot and let the dumplings steam for 15 minutes without lifting the lid.
  7. Once the dumplings are cooked through, serve the soup hot, garnished with additional cheddar cheese if desired.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 9gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 6g

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the soup while it simmers.
  • Substitute half of the heavy cream with Greek yogurt for a lighter version without sacrificing creaminess.

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