Description
A comforting and flavorful tomato soup with fluffy Cheddar Bay dumplings that add a cheesy, buttery touch. It's the perfect dish for cozy nights in.
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
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- For the Cheddar Bay Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cold butter, cubed
- 3/4 cup whole milk
- 1 tablespoon melted butter (for brushing)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- If you prefer a creamier soup, you can add more heavy cream or cream cheese.
- For a spicier version, add red pepper flakes or chopped jalapeños to the soup.
- You can substitute sharp cheddar with any cheese you prefer, like mozzarella or Monterey Jack.
- For a gluten-free version, use gluten-free flour for the dumplings.
- Vegetable broth can be replaced with chicken broth if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
