Tomato Soup with Cheddar Dumplings
A comforting and creamy tomato soup enriched with fluffy cheddar dumplings, perfect for cozy family dinners or impressing guests.
Ingredients
For the soup
- 2 cans canned crushed tomatoes Rich and juicy for deep flavor
- 1 medium onion, diced Provides a sweet and aromatic base
- 3 cloves garlic, minced Adds a zesty kick
- 4 cups vegetable broth Creates a warm, savory backdrop
- 1 teaspoon sugar Balances the acidity of the tomatoes
- to taste salt and pepper Enhances all flavors
For the dumplings
- 1 cup flour For fluffy dumplings
- 1 teaspoon baking powder Ensures the dumplings rise
- ½ teaspoon salt Elevates the taste
- 1 cup shredded cheddar cheese Introduces creaminess
- ¼ cup butter, melted Adds richness to the dumplings
- ½ cup milk Binds the dumpling mixture
For garnish
- to taste Fresh basil Optional for color and freshness
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 sugar, salt, and pepper, and bring the mixture to a simmer. Cook for about 20 minutes.
Making the dumplings
- In a mixing bowl, combine flour, baking powder, and salt. Stir in shredded cheddar cheese.
- Add melted butter and milk, mixing until just combined. Do not overmix.
Cooking
- Drop dollops of the dumpling mixture into the simmering soup. Cover and cook for 10-15 minutes until the dumplings rise and become light.
- Serve the soup in bowls, garnished with fresh basil if desired.
Notes
For added flavor, consider roasting the tomatoes before adding them to the soup. You can also experiment with additional veggies or different cheeses to personalize the dish.