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Tomato Soup with Cheddar Bay Dumplings

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A comforting bowl of hearty tomato soup topped with fluffy cheddar bay dumplings, perfect for chilly evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1 cup shredded cheddar cheese
  • 3/4 cup milk
  • 2 tablespoons butter, melted

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until softened and fragrant, about 5 minutes.
  2. Stir in crushed tomatoes and vegetable broth. Add the dried basil, oregano, and season with salt and pepper. Bring to a gentle simmer for about 20 minutes.
  3. In a separate bowl, whisk together flour, baking powder, garlic powder, and parsley. Stir in shredded cheddar cheese, then add milk and melted butter, mixing until just combined.
  4. Drop spoonfuls of the dumpling mixture into the simmering soup. Cover pot and cook for about 15 minutes until dumplings are light and fluffy.
  5. Ladle soup into bowls and garnish with additional cheese and fresh parsley if desired.

Notes

For best results, avoid overmixing the dumpling batter. Store soup and dumplings separately if preparing in advance.

Nutrition

Find it online: https://us.recipesfood.org/tomato-soup-with-cheddar-bay-dumplings/

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