Tomato Soup with Cheddar Dumplings
A comforting classic combining a rich tomato soup with tender, cheesy dumplings, perfect for cozy dinners.
Ingredients
For the soup
- 2 cans crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
For the dumplings
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/4 cup butter, melted
- 1/2 cup milk
- Fresh basil for garnish (optional)
Instructions
Preparation
- Begin by heating a large pot over medium heat. Sauté the diced onion and minced garlic until they soften and become translucent, about 5-7 minutes.
- Add the crushed tomatoes and vegetable broth to the pot. Season the mixture with sugar, salt, and pepper. Bring it to a simmer and let it cook for about 20 minutes.
Dumpling Preparation
- In a mixing bowl, combine the flour, baking powder, and salt. Stir in the shredded cheddar cheese.
- Pour the melted butter and milk into the dry ingredients. Gently mix until just combined, being careful not to overmix.
Cooking
- After the soup has simmered, drop dollops of the dumpling mixture into the bubbling soup. Cover the pot and cook for 10-15 minutes, until the dumplings rise and are cooked through.
- Serve the soup in bowls, garnished with fresh basil if desired.
Notes
Don’t rush the sauté for better flavor. Consider adding vegetables like spinach or bell peppers for added nutrition. This soup is best served hot, so keep it on low while serving.