Tomato Soup with Cheddar Dumplings
A comforting dish that combines velvety homemade tomato soup with fluffy, cheesy dumplings, making it perfect for cozy evenings or quick lunches.
Ingredients
For the Tomato Soup
- 2 cans crushed tomatoes Rich and tangy
- 1 medium onion, diced Offers a sweet and savory base
- 3 cloves garlic, minced For an aromatic punch
- 4 cups vegetable broth Providing depth and warmth
- 1 teaspoon sugar To balance out the acidity
- to taste salt and pepper Enhancing all flavors
For the Cheddar Dumplings
- 1 cup flour Forming the dumpling base
- 1 teaspoon baking powder To give the dumplings their lift
- 1/2 teaspoon salt For seasoning the dumplings
- 1 cup shredded cheddar cheese Oozing with flavor
- 1/4 cup butter, melted For richness
- 1/2 cup milk Adding creaminess to the dumpling mixture
- to taste fresh basil for garnish (optional) Gives a fresh finish
Instructions
Preparation
- In a large pot over medium heat, sauté the diced onion and minced garlic until soft and translucent, about 5-7 minutes.
- Add the cans of crushed tomatoes and vegetable broth to the pot. Stir in the sugar, salt, and pepper. Bring to a simmer and cook for about 20 minutes.
Dumpling Mixture
- While the soup simmers, in a mixing bowl, combine the flour, baking powder, and salt. Stir in the shredded cheddar cheese until well mixed.
- Incorporate the melted butter and milk into the dry ingredients and mix until just combined.
Cooking
- Drop dollops of the dumpling mixture into the simmering soup. Cover the pot and let the dumplings cook for 10-15 minutes.
- Finally, ladle the soup into bowls, topping with a sprinkle of fresh basil if desired.
Notes
To elevate the dish, consider substituting half of the vegetable broth with cream or adding spices like paprika for warmth. Use a hand blender to puree the soup for a smoother texture if desired.