I love to make Wholesome Tomato Soup with Cheddar Bay Dumplings when the air turns cool. I keep the soup simple and full of bright tomato flavor, and the dumplings add warm, cheesy comfort. If you like rich, hearty bowls, I also enjoy notes from the best gnocchi soup with bacon and cheddar for a different spin.
Your Ingredients List
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 oz total) crushed tomatoes
- 3 cups low-sodium vegetable or chicken broth
- 1 teaspoon sugar
- 1/2 cup heavy cream or whole milk
- Salt and black pepper to taste
- 1/4 cup fresh basil, chopped
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, grated or cut into small pieces
- 1 cup sharp cheddar, grated
- 3/4 cup milk for dumplings
- 1 tablespoon melted butter for topping
- 1 teaspoon garlic powder for topping
- 1 tablespoon fresh parsley, chopped
My Go-To Equipment
- Large soup pot or Dutch oven
- Mixing bowl for dumplings
- Wooden spoon
- Measuring cups and spoons
- Grater for cheese
- Ladle and small cookie scoop or spoon
The Simple Steps to Follow
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft.
- Stir in garlic and cook one minute.
- Add crushed tomatoes, broth, and sugar and bring to a simmer.
- Let the soup simmer 15 minutes to blend flavors.
- Mix flour, baking powder, and salt in a bowl for dumplings.
- Cut in cold butter until the mix looks like coarse crumbs.
- Stir in grated cheddar and milk to make a soft dough.
- Drop spoonfuls of dumpling dough into the simmering soup.
- Cover and cook until dumplings puff and cook through, about 12 minutes.
- Stir in cream and chopped basil, and adjust salt and pepper.
- Mix melted butter, garlic powder, and parsley and brush over dumplings if desired.
Healthy Twists on a Classic
I sometimes swap half the heavy cream for Greek yogurt to cut fat but keep creaminess. For a lower carb option, make small cauliflower dumpling bites or skip the dumplings and add cooked lentils. If you want a meaty note, read my take on a bacon cheddar gnocchi soup for ideas to add smoky depth.
Serving Suggestions From My Table
I like to serve the soup in deep bowls with extra grated cheddar and a sprinkle of basil. A crisp green salad pairs well, or toast a garlic baguette. For a weekend brunch feel, try this alongside baked feta eggs with tomatoes and spinach to round the meal.
Getting It Just Right
Taste the soup before you add cream and adjust salt slowly. Dumplings should be soft and light, not dense. If they feel raw after cooking time, simmer gently five more minutes with the lid on.
How to Store Leftovers
Let the soup cool to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove; add a splash of broth if it feels too thick.
Enjoy Every Moment
I make this recipe when I want simple comfort and a bit of show on the table. I hope it brings warm memories to you and your family.
A Few Common Questions
How do I reheat Wholesome Tomato Soup with Cheddar Bay Dumplings?
I usually reheat Wholesome Tomato Soup with Cheddar Bay Dumplings on the stove over low heat so the dumplings stay soft.
Can I make Wholesome Tomato Soup with Cheddar Bay Dumplings ahead of time?
Yes, you can make the soup a day ahead; the flavors deepen overnight and the dumplings hold up well when gently reheated.
How can I make Wholesome Tomato Soup with Cheddar Bay Dumplings lighter?
To make this lighter, use low-fat milk and add more herbs and vegetables like carrots or celery to the soup base.
Print
Wholesome Tomato Soup with Cheddar Bay Dumplings
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting tomato soup enriched with cheesy dumplings, perfect for cool days.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 oz total) crushed tomatoes
- 3 cups low-sodium vegetable or chicken broth
- 1 teaspoon sugar
- 1/2 cup heavy cream or whole milk
- Salt and black pepper to taste
- 1/4 cup fresh basil, chopped
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, grated or cut into small pieces
- 1 cup sharp cheddar, grated
- 3/4 cup milk for dumplings
- 1 tablespoon melted butter for topping
- 1 teaspoon garlic powder for topping
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft.
- Stir in garlic and cook one minute.
- Add crushed tomatoes, broth, and sugar and bring to a simmer.
- Let the soup simmer for 15 minutes to blend flavors.
- In a bowl, mix flour, baking powder, and salt for the dumplings.
- Cut in cold butter until the mix looks like coarse crumbs.
- Stir in grated cheddar and milk to make a soft dough.
- Drop spoonfuls of dumpling dough into the simmering soup.
- Cover and cook until dumplings puff and cook through, about 12 minutes.
- Stir in cream and chopped basil, and adjust salt and pepper.
- Mix melted butter, garlic powder, and parsley and brush over dumplings if desired.
Notes
Taste the soup before adding cream and adjust salt slowly. Dumplings should be soft and light, not dense.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: tomato soup, dumplings, comfort food, vegetarian soup, cozy meals