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Tomato Soup with Cheddar Bay Dumplings

A rich, comforting one-pot meal featuring a velvety, creamy tomato soup base topped with fluffy, garlic-infused cheddar drop dumplings that steam directly in the broth.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food, Winter
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Tomato Soup Base
  • 3 tbsp unsalted butter
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 28 oz crushed San Marzano tomatoes 1 large can
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 1 tsp granulated sugar
  • 0.5 cup heavy cream
Cheddar Bay Dumplings
  • 1.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 1 tbsp fresh parsley finely chopped
  • 1 cup sharp cheddar cheese freshly grated
  • 0.75 cup whole milk
  • 0.25 cup unsalted butter melted and slightly cooled

Equipment

  • Large Dutch oven or heavy pot with tight-fitting lid
  • Mixing bowls
  • Whisk
  • Cookie scoop (optional)

Method
 

  1. In a large Dutch oven, melt 3 tbsp butter over medium heat. Sauté the diced onion for 5-7 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
  2. Pour in the crushed tomatoes and chicken broth. Stir in basil, oregano, sugar, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
  3. While soup simmers, make the dumpling dough: Whisk flour, baking powder, garlic powder, salt, and parsley in a large bowl. Toss in the grated cheddar cheese.
  4. In a small bowl, mix milk and melted butter. Pour wet ingredients into the dry mixture. Stir gently until just combined (do not overmix).
  5. Uncover the soup and stir in the heavy cream. Ensure the soup is at a very gentle simmer.
  6. Drop golf-ball-sized spoonfuls of dumpling dough gently onto the surface of the hot soup.
  7. Immediately cover the pot with a tight-fitting lid. Cook on low heat for exactly 15 minutes without lifting the lid. Serve hot.

Notes

Do not peek under the lid while the dumplings are cooking! The steam is necessary to cook them through perfectly. Store leftovers in an airtight container in the fridge for up to 3 days.