Tomato Soup with Cheddar Bay Dumplings
A hearty and wholesome tomato soup enriched with fluffy cheddar bay dumplings, perfect for chilly days and cozy nights.
Ingredients
For the Soup
- 2 pounds ripe tomatoes, chopped Use fresh ripe tomatoes for best flavor.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Low-sodium is recommended.
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt and pepper Adjust according to preference.
For the Dumplings
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese Consider low-fat cheese for a lighter option.
- 1/2 cup milk Can use plant-based milk for a vegan version.
- 1/4 cup unsalted butter, melted
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté until soft and translucent, around 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
Making Dumplings
- While the soup is simmering, prepare the cheddar bay dumplings. In a mixing bowl, whisk together the flour, baking powder, garlic powder, and cheese.
- Pour in the milk and melted butter, stirring until a dough forms. It should be slightly sticky.
- Drop spoonfuls of the dumpling mixture into the simmering soup. Cover the pot and let the dumplings cook for 15-20 minutes until fluffy.
- Once done, ladle the soup into bowls, ensuring each serving has a generous scoop of dumplings.
Notes
Store leftovers in the refrigerator for up to three days in an airtight container. For freezing, store without dumplings to maintain texture.