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Tomato Soup with Cheese Dumplings

A rich, comforting tomato soup topped with fluffy, cheesy dumplings that cook directly in the broth. A cozy twist on a classic soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 310

Ingredients
  

Soup
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 28 oz crushed tomatoes
  • 3 cups broth vegetable or chicken
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp dried basil
  • 1 tsp oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream optional
Cheese Dumplings
  • 1 cup flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 egg
  • 0.5 cup milk
  • 1 cup shredded cheese cheddar or mozzarella
  • 2 tbsp melted butter
  • 1 tbsp parsley or chives chopped

Equipment

  • Large pot
  • Mixing bowls
  • Wooden spoon
  • Ladle

Method
 

  1. Heat olive oil and sauté onion until soft, then add garlic.
  2. Add crushed tomatoes, broth, tomato paste, sugar, basil, oregano, salt, and pepper, then simmer 15 minutes.
  3. Stir in heavy cream if using.
  4. For dumplings, mix flour, baking powder, and salt, then add egg, milk, and melted butter.
  5. Fold in cheese and herbs.
  6. Drop tablespoon-sized portions into simmering soup.
  7. Cover and cook 12–15 minutes until dumplings are fluffy.
  8. Serve hot.

Notes

Do not remove lid while dumplings cook.