Why Make This Recipe
Wholesome Tomato Soup with Cheddar Bay Dumplings is a comforting meal that warms you from the inside out. It’s perfect for chilly days or when you need a cozy meal. The rich tomato flavor combined with the cheesy, fluffy dumplings makes this recipe a hit with everyone. Plus, it’s easy to make, and you can whip it up in no time!
How to Make Wholesome Tomato Soup with Cheddar Bay Dumplings
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups canned diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Directions:
Make the Soup: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add Tomatoes and Spices: Stir in the canned tomatoes, vegetable broth, dried basil, sugar, salt, and pepper. Bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender.
Make the Dumplings: In a separate bowl, mix the flour, baking powder, and salt. Stir in the shredded cheddar cheese, milk, melted butter, garlic powder, and dried parsley until just combined.
Cook the Dumplings: Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and let the dumplings cook for about 15 minutes until they are fluffy and cooked through.
Serve: Once the dumplings are ready, serve the soup hot, garnished with fresh basil leaves if desired.
How to Serve Wholesome Tomato Soup with Cheddar Bay Dumplings
Serve the soup hot in bowls with a sprinkle of fresh basil on top. You can also give each serving a drizzle of olive oil or a little more cheese for extra flavor. This soup pairs perfectly with crusty bread or a simple side salad.
How to Store Wholesome Tomato Soup with Cheddar Bay Dumplings
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove over low heat and enjoy. You can also freeze the soup without dumplings for longer storage. Just make sure to allow it to cool completely before freezing.
Tips to Make Wholesome Tomato Soup with Cheddar Bay Dumplings
- For a creamier soup, add a splash of heavy cream before serving.
- You can use fresh tomatoes instead of canned for a fresher flavor, but you may need to adjust the cooking time.
- Make sure not to overmix the dumpling batter to keep them light and fluffy.
- Adjust the seasoning to your preference. A pinch of red pepper flakes can add a nice kick!
Variation
Feel free to add vegetables like carrots or bell peppers to the soup for a more hearty meal. You can also experiment with different types of cheese in the dumplings, such as mozzarella or pepper jack, for a unique twist.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You will need about 2 to 3 pounds of fresh tomatoes, chopped, and cook them down until saucy.
2. What can I serve with this soup?
This soup goes well with toasted bread, grilled cheese sandwiches, or a simple side salad.
3. Can I make the dumplings ahead of time?
It’s best to make the dumplings fresh as they are best when cooked right away. However, you can prepare the dough and keep it in the fridge for a day before cooking.
Wholesome Tomato Soup with Cheddar Bay Dumplings
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups canned diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon sugar
- to taste Salt and pepper
- Fresh basil leaves for garnish (optional)
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
Make the Soup
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
Add Tomatoes and Spices
- Stir in the canned tomatoes, vegetable broth, dried basil, sugar, salt, and pepper.
- Bring the mixture to a boil.
- Reduce heat and let it simmer for about 20 minutes.
Blend the Soup
- Use an immersion blender to puree the soup until smooth.
- If you don’t have an immersion blender, you can blend the soup in batches in a regular blender.
Make the Dumplings
- In a separate bowl, mix the flour, baking powder, and salt.
- Stir in the shredded cheddar cheese, milk, melted butter, garlic powder, and dried parsley until just combined.
Cook the Dumplings
- Drop spoonfuls of the dumpling mixture into the simmering soup.
- Cover and let the dumplings cook for about 15 minutes until they are fluffy and cooked through.
Serve
- Once the dumplings are ready, serve the soup hot, garnished with fresh basil leaves if desired.