Description
This Homemade Tomato Soup with Cheddar Bay Dumplings combines a creamy, flavorful tomato base with fluffy, cheesy dumplings for the ultimate comfort meal. It’s cozy, hearty, and perfect for chilly days when you crave something warm and satisfying.
Ingredients
Scale
- 2 cans (28 oz each) crushed tomatoes
- 3 cups vegetable broth
- 3 tablespoons butter
- 1 small onion, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons chopped parsley
Instructions
- Set a large pot or Dutch oven over medium heat and melt butter.
- Add chopped onion and sauté until softened and fragrant.
- Stir in crushed tomatoes, vegetable broth, garlic powder, salt, and pepper. Simmer for 15 minutes.
- In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Cut in butter until crumbly, then stir in milk and shredded cheddar until just combined.
- Drop spoonfuls of dumpling dough onto the simmering soup. Cover with a lid, reduce heat to low, and cook for 12–15 minutes or until dumplings are puffed and cooked through.
- Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.
Notes
- Don’t overmix the dumpling dough — it should stay light and airy.
- Keep the soup at a gentle simmer after adding dumplings to prevent them from falling apart.
- For a creamier soup, stir in a splash of heavy cream before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg