Description
A warm bowl of homemade best tomato soup enriched with fluffy cheddar bay dumplings—pure comfort food bliss!
Ingredients
Scale
- Fresh or canned tomatoes (preferably San Marzano)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup all-purpose flour
- 2 tsp baking powder
- Fresh basil and thyme
- Salt and pepper to taste
Instructions
- Sauté diced onion and minced garlic in olive oil over medium heat until soft and fragrant.
- Stir in the tomatoes and let cook down for about 10 minutes.
- Add the vegetable broth and simmer for about 20 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in the heavy cream and season with salt, pepper, and fresh herbs.
- In a bowl, whisk together flour, baking powder, and salt. Fold in shredded cheddar and milk.
- Drop spoonfuls of the dumpling mixture into the simmering soup, cover, and cook for about 15 minutes.
- Ladle the soup into bowls and serve with fluffy, cheesy dumplings.
Notes
Use fresh herbs for the best flavor. Don’t overmix the dumpling dough to keep them fluffy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg