Description

This comforting dish features a rich, creamy tomato soup, simmered to perfection with aromatic herbs and a hint of sweetness. Floating within are tender, savory cheddar bay dumplings, light in texture and infused with sharp cheddar cheese and a touch of garlic. Each dumpling absorbs the flavorful soup, creating a harmonious blend of tangy and cheesy notes, making for a satisfying and hearty meal.

Ingredients

Scale

For the Tomato Soup:
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4 cups vegetable broth
1/2 cup heavy cream
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar (optional)
Salt and freshly ground black pepper to taste
For the Cheddar Bay Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
3/4 cup milk
2 tablespoons fresh parsley, chopped, plus more for garnish

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Instructions

**Prepare the Tomato Soup:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, vegetable broth, dried basil, and dried oregano. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and optional sugar. Season with salt and freshly ground black pepper to taste. Keep the soup warm over very low heat while preparing the dumplings.
**Prepare the Cheddar Bay Dumplings:** In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder.
Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Stir in the shredded sharp cheddar cheese and 1 tablespoon of the chopped fresh parsley.
Gradually add the milk, mixing until just combined to form a shaggy dough. Be careful not to overmix.
**Cook the Dumplings:** Increase the heat under the tomato soup to a gentle simmer. Drop spoonfuls (about 2 tablespoons each) of the dumpling dough directly into the simmering soup. Do not overcrowd the pot.
Cover the pot tightly and simmer gently for 15-20 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid during cooking to retain the steam, which helps the dumplings cook properly.
**Serve:** Ladle the tomato soup with cheddar bay dumplings into bowls. Garnish with the remaining fresh parsley before serving.

Notes

For an extra smooth soup, strain it through a fine-mesh sieve after blending.

Ensure the soup is gently simmering, not boiling vigorously, when adding dumplings to prevent them from breaking apart.

Leftover dumplings can be stored in the soup in the refrigerator and reheated gently; they may soften further upon reheating.

Adjust the amount of cream in the soup to your preference for richness.

Freshly grated cheddar cheese melts better and has a stronger flavor than pre-shredded.

Prep Time: 25 minutes
Cook Time: 40 minutes

Nutrition

Calories: 520 kcal
Fat: 30 g
Carbohydrates: 55 g
Protein: 18 g