A comforting and hearty Wholesome Tomato Soup paired with delicious Cheddar Bay Dumplings, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, chopped
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 cheddar cheese
1 tablespoon fresh parsley, chopped (for garnish)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup cold butter, cubed
1 cup shredded cheddar cheese
3/4 cup milk
1/4 teaspoon cayenne pepper (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Stir in the heavy cream and let the soup simmer for another 5 minutes. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
For the dumplings, preheat the oven to 425°F. In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and milk until just combined. If using, add the cayenne pepper for a little heat.
Drop spoonfuls of the dumpling mixture onto the simmering soup. Cover the pot and let the dumplings steam for 15 minutes without lifting the lid.
Once the dumplings are cooked through, serve the soup hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream and use low-fat cheese.
Add fresh vegetables like spinach or carrots to the soup for extra nutrition and flavor.