Ingredients
Scale
- For the Tomato Soup Base:
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3–4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed San Marzano tomatoes or fire-roasted tomatoes
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Optional: splash of heavy cream or oat milk
- For the Cheddar Bay Dumplings:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon dried parsley or chives
- 4 tablespoons cold butter, cubed
- 1 cup shredded sharp cheddar cheese
- 2/3 cup cold milk
- Optional Garnish:
- Fresh parsley or chives
- Extra cheddar for topping
- Melted butter with garlic powder for brushing
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent. Add garlic halfway through cooking to avoid burning.
- Stir in tomato paste and cook for 1–2 minutes until it deepens in color.
- Pour in crushed tomatoes and vegetable broth. Add sugar, balsamic vinegar, salt, and pepper.
- Simmer uncovered for 20–30 minutes, stirring occasionally. Adjust seasoning to taste.
- Use an immersion blender to blend soup to desired consistency. Optional: stir in a splash of cream or oat milk for added richness.
- While the soup simmers, mix flour, baking powder, garlic powder, salt, and parsley in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese.
- Pour in cold milk and mix gently just until a dough forms—don’t overmix.
- When soup is gently simmering, drop tablespoon-sized scoops of dough on top. Cover and steam for 12–15 minutes until puffed and cooked through.
- Optional: brush cooked dumplings with melted butter mixed with garlic powder and parsley.
- Serve hot, garnished with herbs, extra cheese, or garlic butter drizzle.
Notes
Store soup and dumplings separately to avoid soggy leftovers. Reheat dumplings in oven or air fryer for best texture. Soup can be frozen; dumplings should be made fresh for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl with dumplings
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg