Description
A comforting tomato soup enriched with cheesy dumplings, perfect for cool days.
Ingredients
Scale
- 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