Tomato Soup with Cheddar Dumplings
A warm, comforting dish featuring a rich tomato base and fluffy cheddar dumplings, perfect for chilly evenings.
Ingredients
For the Tomato Soup
- 2 cans crushed tomatoes, ripe and flavorful
- 1 medium onion, diced adds sweetness and depth
- 3 cloves garlic, minced to enhance the fragrant profile
- 4 cups vegetable broth a warm and savory base
- 1 teaspoon sugar to balance the acidity
- Salt and pepper to taste seasoning to perfection
For the Cheddar Dumplings
- 1 cup flour giving structure to the dumplings
- 1 teaspoon baking powder for fluffiness
- 1/2 teaspoon salt to enhance flavors
- 1 cup shredded cheddar cheese for a deliciously melty addition
- 1/4 cup butter, melted bringing richness
- 1/2 cup milk adding creaminess
- Fresh basil for garnish (optional) providing 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 crushed tomatoes and vegetable broth to the pot. Stir in the sugar, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for approximately 20 minutes.
- While the soup simmers, combine the flour, baking powder, and salt in a mixing bowl. Toss in the shredded cheddar cheese.
- Pour the melted butter and milk into the dry mixture, and gently mix until just combined.
- Drop dollops of the dumpling mixture into the simmering soup. Cover it and let the dumplings cook for 10-15 minutes.
- Ladle the savory soup into bowls and sprinkle with fresh basil, if desired. Serve hot.
Notes
Allow the soup to simmer longer for deeper flavors. For a spicier taste, add red pepper flakes while cooking. You can include other vegetables like carrots or bell peppers. Adjust seasoning before serving.