This Tomato Soup with Cheese Dumplings is comfort in a bowl—rich, creamy, and bursting with homestyle flavor. The velvety tomato base is perfectly balanced by the light, fluffy dumplings infused with melted cheddar cheese. Every bite blends the cozy warmth of classic tomato soup with the satisfying heartiness of homemade dumplings. It’s easy to prepare, deeply nourishing, and ideal for chilly evenings or when you’re craving something soothing yet indulgent. Serve it steaming hot, and you’ll have a dish that feels like a warm hug.
Ingredients
- 2 cups ripe tomatoes, chopped (≈ 400 g)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth (≈ 1 liter)
- 1 cup heavy cream (240 ml)
- 1 cup shredded cheddar cheese (100 g)
- 1 cup all-purpose flour (120 g)
- 1 tsp baking powder (4 g)
- 1 tsp fresh basil or oregano (optional)
- 2 tsp olive oil (10 ml)
- Salt and pepper to taste
Preparation
- Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in minced garlic and cook for another minute until fragrant. - Simmer the tomatoes:
Add chopped tomatoes and vegetable broth to the pot. Season with salt and pepper to taste. Bring to a gentle simmer and cook for 20 minutes, allowing the flavors to blend and the tomatoes to soften completely. - Blend the soup:
Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches carefully. Return the blended soup to the pot. - Add the cream:
Stir in the heavy cream and adjust seasoning as needed. Keep the soup warm over low heat while you prepare the dumplings. - Make the cheese dumpling dough:
In a mixing bowl, combine flour, baking powder, shredded cheddar, salt, and herbs. Gradually add a few tablespoons of water (about 3–4 tbsp) until a soft, sticky dough forms. Do not overmix—this keeps the dumplings tender. - Cook the dumplings:
Increase the soup to a gentle simmer. Using a spoon, drop small portions of the dough directly into the soup. Cover the pot with a lid and cook for 10–15 minutes, or until the dumplings are puffed and cooked through. - Finish and serve:
Once done, ladle the soup into bowls, making sure each serving gets a few fluffy dumplings. Garnish with fresh basil or extra cheese on top for added richness.
Creamy, cheesy, and full of warmth, this Tomato Soup with Cheese Dumplings transforms a simple soup into a cozy, satisfying meal. The tender dumplings melt into the creamy tomato base, creating an irresistible texture and flavor. Serve it with crusty bread or a drizzle of olive oil, and you’ll have the ultimate comfort dish for any season.
