Description

A cozy, rich tomato soup crowned with cheesy, garlic-herb dumplings—combining comforting warmth and indulgent flavor in every spoonful.

Ingredients

For the Soup:

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 (28‑ounce) can crushed tomatoes

1 cup chicken or vegetable broth

1 teaspoon sugar

Salt and pepper, to taste

1/2 cup heavy cream

For the Cheddar Bay‑Style Dumplings:

1 cup all‑purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon garlic powder

2 tablespoons cold butter, cut into small pieces

1/2 cup shredded sharp cheddar cheese

1/4 cup chopped fresh parsley (plus extra for garnish)

1/2 cup milk

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Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add garlic and cook for another minute.

Stir in crushed tomatoes, broth, sugar, salt, and pepper. Bring to a gentle simmer.

Meanwhile, prepare dumplings: In a mixing bowl, whisk flour, baking powder, salt, and garlic powder. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar and parsley. Pour in milk and stir until just combined (dough will be soft).

Once soup is simmering, drop dumpling batter by tablespoonfuls onto the surface—space them evenly. Cover pot, reduce heat to low, and simmer gently for about 10‑12 minutes, until dumplings are puffed, firm, and cooked through.

Remove lid, stir in heavy cream, and adjust seasoning if needed. Serve soup hot, garnishing with extra parsley and more shredded cheddar if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course