This creamy tomato soup is rich and comforting, perfect for chilly days. With tasty cheddar bay dumplings floating on top, it’s like a warm hug in a bowl!
I love how the cheesy dumplings soak up the soup’s flavor! It’s the best combo that makes me feel all cozy inside. Pair it with a sandwich, and dinner is done! 😋
Key Ingredients & Substitutions
Olive Oil or Butter: I often use olive oil for a lighter flavor, but butter adds a rich taste. Feel free to swap either with coconut oil or even vegetable oil, depending on what you like or have on hand.
Heavy Cream: While I love heavy cream for its richness, you can use half-and-half for a lighter soup. If you’re dairy-free, coconut cream or a nut milk can work too, but it may alter the flavor slightly.
Crushed Tomatoes: Canned crushed tomatoes are convenient and tasty. If you have fresh tomatoes, you can puree them or use diced ones. Just remember to adjust the cooking time as they may need longer to soften.
Cheddar Cheese: Sharp cheddar gives the best cheesy flavor in the dumplings. If you want something milder, try mild cheddar or even mozzarella. For a dairy-free option, look for vegan cheese alternatives.
How Do You Get the Perfect Texture for Dumplings?
Getting fluffy dumplings is all about mixing just the right amount. Here’s how you can do it:
- Combine the dry ingredients gently; avoid overmixing when adding the wet ingredients.
- Use a spoon to drop the batter into the simmering soup. Don’t worry about them being perfectly round – rustic shapes are charming!
- Cover the pot tightly while they cook. This ensures that steam builds up, giving them that fluffy, airy texture.
Keep an eye on the cooking time; overcooking can make them tough. Let them puff up and become slightly golden for the best result!
How to Make Creamy Tomato Soup with Cheddar Bay Dumplings
Ingredients You’ll Need:
For the Creamy Tomato Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes or tomato puree
- 2 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: pinch of smoked paprika or red pepper flakes for subtle heat
For the Cheddar Bay Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika (optional)
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk (or buttermilk)
- 1/4 cup unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped (plus more for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 30 minutes for cooking. So, in total, you’ll need about 45 minutes to have a delicious bowl of creamy tomato soup with homemade cheddar bay dumplings ready to enjoy.
Step-by-Step Instructions:
1. Make the Tomato Soup Base:
Start by heating olive oil or butter in a large pot over medium heat. Add the diced onion and sauté until it becomes soft and translucent, which should take about 5 minutes. Next, stir in the minced garlic and let it cook for an additional minute until it smells amazing. Pour in the crushed tomatoes, broth, sugar, basil, oregano, and season with salt and black pepper. Bring everything to a gentle simmer and let it cook uncovered for about 20 minutes, stirring it occasionally.
2. Blend and Add Cream:
Once the soup has simmered, you can blend it until smooth. If you have an immersion blender, that’s perfect! If not, carefully transfer the soup in batches to a regular blender. After blending, stir in the heavy cream or half-and-half and taste to adjust the seasoning if needed. Keep the soup warm on low heat while you prepare the dumplings.
3. Make Cheddar Bay Dumplings:
In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and paprika. Then add the shredded cheddar cheese and stir it in. In another bowl, mix the milk and melted butter. Pour this wet mixture into the dry ingredients and stir until just combined—be careful not to overmix!
4. Cook Dumplings in Soup:
Using a spoon or small scoop, drop dollops of the dumpling batter right onto the surface of the simmering soup. Cover the pot tightly and let the dumplings steam and cook for about 12-15 minutes. Avoid lifting the lid during this time because you want them to cook through nicely. You’ll know they’re ready when they’ve puffed up and look slightly golden on top!
5. Serve:
Ladle the soup with the dumplings into bowls, and add a sprinkle of chopped parsley on top for garnish. Enjoy your warm, delicious creamy tomato soup with cheddar bay dumplings!
This delightful recipe gives you a smooth and rich tomato soup paired with fluffy cheddar dumplings that soak up all the flavors. It’s delicious, comforting, and perfect for any day of the week! Enjoy your cooking adventure!
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! If using fresh tomatoes, you’ll want about 3-4 cups, chopped and roughly 1/4 teaspoon of sugar to help balance the acidity. Simmer them longer until they soften before blending to achieve a creamy texture.
Can I Make the Dumplings Ahead of Time?
While it’s best to make the dumplings fresh for the best texture, you can prepare the batter in advance. Store it in the fridge for up to 24 hours. Just give it a gentle stir before dropping it into the soup.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. The dumplings may become a bit softer, but they’ll still be delicious! To reheat, do it gently on the stove over low heat, adding a splash of broth if needed.
What Can I Substitute for the Heavy Cream?
If you’re looking for a lighter option, half-and-half works great. For a dairy-free alternative, try coconut cream or cashew cream. Just note that it may add a slightly different flavor to the soup.