Best Tomato Soup with Cheddar Bay Dumplings

If you're craving a comforting bowl of soup with a little twist, this Best Tomato Soup with Cheddar Bay Dumplings is a dish you won't want to miss. The rich, creamy tomato soup combined with fluffy, cheesy dumplings is the perfect way to warm up on a chilly day. The cheddar bay dumplings bring a delightful savory contrast to the soup, creating an unbeatable flavor combination.

Why You’ll Love This Recipe

I love this recipe because it brings together two of my favorite comfort foods in a unique and satisfying way. The tomato soup is smooth, rich, and packed with flavor, while the Cheddar Bay dumplings add a cheesy, buttery touch that elevates the dish to something truly special. It’s a warm, hearty meal that’s perfect for cozy nights in. Plus, it’s quick and easy to make, which means I can enjoy this delicious bowl of soup without spending hours in the kitchen.

Ingredients

• 2 tablespoons butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 can (28 ounces) crushed tomatoes

• 1 can (14 ounces) diced tomatoes

• 4 cups vegetable broth

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon sugar

• Salt and pepper to taste

• ½ cup heavy cream

• 1 tablespoon fresh parsley, chopped

For the Cheddar Bay Dumplings:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried parsley

• 1 cup shredded sharp cheddar cheese

• ½ cup cold butter, cubed

• ¾ cup whole milk

• 1 tablespoon melted butter (for brushing)

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by melting the butter in a large pot over medium heat. Once it’s melted, add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Stir in the basil, oregano, sugar, and a pinch of salt and pepper. Bring the soup to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.

3. While the soup is simmering, make the Cheddar Bay dumplings. In a large bowl, combine the flour, baking powder, garlic powder, onion powder, and dried parsley. Add the cubed butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.

4. Stir in the shredded cheddar cheese, then pour in the cold milk. Mix until just combined, being careful not to overmix. The dough should be slightly sticky.

5. After the soup has simmered, use a spoon to drop heaping tablespoons of the dumpling dough onto the top of the soup. Cover the pot with a lid and let the dumplings cook for 10-12 minutes, or until they are puffed up and cooked through.

6. Once the dumplings are done, stir in the heavy cream and fresh parsley to the soup, then taste and adjust seasoning if needed. Serve the soup with the Cheddar Bay dumplings on top and enjoy!

Servings and timing

This recipe serves about 6 people, making it perfect for a family meal or a cozy dinner party. From start to finish, it takes around 40-45 minutes to prepare, including the time to make the dumplings and let the soup simmer.

Variations

• If you prefer a creamier tomato soup, feel free to add more heavy cream or even a bit of cream cheese for extra richness.

• For a spicier twist, add a pinch of red pepper flakes to the soup or stir in some chopped fresh jalapeños.

• If you don’t have sharp cheddar cheese, you can substitute it with any cheese you prefer, such as mozzarella or Monterey Jack.

• For a gluten-free version, use a gluten-free flour blend to make the dumplings.

• You can also swap out the vegetable broth for chicken broth if you prefer a different flavor base for the soup.

Storage/Reheating

If I have leftovers, I store the soup in an airtight container in the fridge for up to 3 days. The dumplings can lose some of their texture when stored, but the soup will still be delicious. To reheat, simply warm the soup on the stove over medium heat until hot, and if you want to freshen up the dumplings, you can heat them in the oven at 350°F for 5-7 minutes.

FAQs

How can I make this recipe vegetarian?

This recipe is already vegetarian when using vegetable broth, so you don’t need to make any changes for a vegetarian option.

Can I freeze the soup?

Yes, the soup can be frozen for up to 3 months. However, I recommend freezing the soup without the dumplings, as the dumplings might lose their texture when reheated. You can freeze just the soup and add fresh dumplings when reheating.

Can I use store-bought dumplings?

Absolutely! If you're short on time, you can use store-bought biscuit dough or dumplings, but I find that homemade dumplings make a big difference in flavor and texture.

Can I make the soup ahead of time?

Yes, the soup can be made ahead of time and stored in the refrigerator for 2-3 days before serving. If making ahead, I suggest adding the dumplings fresh when you reheat the soup.

How do I make the soup spicier?

If you like a bit of heat, try adding red pepper flakes, hot sauce, or a dash of cayenne pepper to the soup to give it an extra kick.

Conclusion

This Best Tomato Soup with Cheddar Bay Dumplings is the perfect comforting meal for any time of year. With its creamy soup base and cheesy, buttery dumplings, it’s a dish that’ll keep you coming back for more. Whether you’re making it for a cozy dinner at home or sharing it with family and friends, this recipe is sure to be a hit. Enjoy!