This recipe elevates classic tomato soup by adding fluffy, savory cheese dumplings that cook right in the soup, creating a complete and satisfying meal. The combination of creamy tomato soup and cheesy, soft dumplings is a delightful textural and flavor experience.
Why You Will Love This Recipe
This tomato soup with cheese dumplings is a comforting and easy-to-make dish that is perfect for chilly days or when you need a quick and satisfying meal. You’ll love it because:
- It’s Comfort Food at Its Best: The warm, creamy tomato soup combined with the soft, cheesy dumplings creates a comforting and satisfying dish that everyone will enjoy.
- Easy to Make: This recipe is surprisingly simple and doesn’t require any fancy ingredients or techniques.
- One-Pot Meal: The dumplings cook right in the soup, making it a convenient one-pot meal that minimizes cleanup.
- Customizable: You can easily adjust the flavors and ingredients to suit your preferences. Use different cheeses, add herbs, or spice it up with a pinch of red pepper flakes.
- Perfect for Meal Prep: The soup and dumplings can be made ahead of time and reheated, making it a great option for meal prepping or busy weeknights.
Ingredients:
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cans (14 oz each) crushed tomatoes (good quality, such as San Marzano)
- 2 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon sugar (balances the acidity of the tomatoes)
- Salt and black pepper, to taste
- 1 teaspoon dried basil or Italian seasoning (or a combination of oregano, thyme, and rosemary)
- ½ cup heavy cream (optional, for extra richness and creaminess)
For the Cheese Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon unsalted butter, softened (not melted)
- 1 large egg, lightly beaten
- ½ cup shredded cheese (cheddar, gouda, Gruyère, or a mix of your favorite cheeses)
- 2–4 tablespoons milk, as needed to bring the dough together
Preparation:
Step 1: Make the Soup Base:
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the finely chopped onion and sauté until translucent and softened, about 5-7 minutes. Stir occasionally to prevent browning.
- Add the minced garlic and tomato paste to the pot. Cook for an additional minute, stirring constantly, until the garlic is fragrant and the tomato paste has caramelized slightly. This helps to deepen the flavor of the soup.
Step 2: Simmer the Soup:
- Pour in the crushed tomatoes and vegetable broth (or chicken broth).
- Add the sugar, dried basil (or Italian seasoning), salt, and black pepper.
- Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to 45 minutes. The longer it simmers, the more the flavors will meld together.
- If using, stir in the heavy cream during the last 5 minutes of simmering for a richer and creamier soup.
Step 3: Prepare the Dumplings:
- While the soup is simmering, prepare the cheese dumplings.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, resulting in light and fluffy dumplings.
- Cut in the softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Alternatively, you can use a food processor and pulse until the butter is incorporated.
- Add the lightly beaten egg and shredded cheese to the bowl.
- Stir the mixture until it starts to come together.
- Gradually add the milk, one tablespoon at a time, until the dough just comes together and forms a soft, slightly sticky ball. Be careful not to overmix the dough, as this can result in tough dumplings.
Step 4: Cook the Dumplings:
- Once the soup has finished simmering, gently drop spoonfuls of the dumpling dough into the simmering soup. Use a small spoon or a cookie scoop to ensure that the dumplings are uniform in size.
- Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. Avoid lifting the lid during cooking, as this can cause the dumplings to deflate.
- To check if the dumplings are done, insert a toothpick into the center of one of the dumplings. If it comes out clean, the dumplings are cooked.
Step 5: Serve:
- Ladle the tomato soup into bowls.
- Add a generous portion of the cheese dumplings to each bowl.
- Garnish with fresh herbs, such as chopped basil or parsley, and a sprinkle of extra shredded cheese, if desired.
- Serve hot and enjoy!
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Profile: Rich, savory, and comforting
- Dietary Considerations: Vegetarian (can be made vegan by using plant-based milk, cheese, and broth)
Serving Suggestions:
- Serve with a side of crusty bread for dipping into the soup.
- Pair with a simple green salad for a complete meal.
- Add a dollop of sour cream or Greek yogurt for extra tanginess.
- Serve as a starter for a larger meal.
Tips:
- For a smoother soup, use an immersion blender to puree the soup before adding the dumplings.
- To prevent the dumplings from sticking to the bottom of the pot, gently stir the soup occasionally while they are cooking.
- If you don’t have fresh herbs, you can use dried herbs instead. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
- For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce to the soup while it is simmering.
- If you want to make the dumplings ahead of time, you can prepare the dough and store it in the refrigerator for up to 24 hours. Add the milk just before cooking.
Prep Time:
- 20 minutes
Cook Time:
- 35 minutes
Total Time:
- 55 minutes
Nutritional Information:
(Approximate, per serving, without considering variations in ingredients)
- Calories: 400-450
- Protein: 15-20g
- Sodium: 700-900mg
Conclusion
This tomato soup with cheese dumplings is a delightful twist on a classic comfort food. The combination of the creamy, flavorful tomato soup and the soft, cheesy dumplings creates a satisfying and heartwarming meal that is perfect for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a cozy weekend treat, this recipe is sure to become a new favorite. Enjoy the warmth and deliciousness of this homemade soup and let it transport you to a place of comfort and contentment. It’s a hug in a bowl!
Questions and Answers about this Recipe:
Q1: Can I make this recipe vegan?
A: Yes, you can easily adapt this recipe to be vegan. Use vegetable broth, plant-based milk (such as almond milk or soy milk), and vegan cheese. Ensure the butter you use for the dumplings is also plant-based.
Q2: Can I use fresh tomatoes instead of canned crushed tomatoes?
A: Absolutely! If using fresh tomatoes, you’ll need about 6-8 medium tomatoes. Blanch them in boiling water for about 30 seconds to loosen the skins, then peel, seed, and chop them. Simmer the chopped tomatoes with the other soup ingredients as directed.
Q3: The dumplings came out too dense. What did I do wrong?
A: Overmixing the dumpling dough is the most common cause of dense dumplings. Mix the dough just until the ingredients come together, and avoid working it too much. Also, make sure your baking powder is fresh, as expired baking powder won’t provide the necessary lift.
Q4: Can I freeze the leftover soup and dumplings?
A: While the soup freezes well on its own, the dumplings may become a bit soggy after freezing and thawing. For best results, freeze the soup separately from the dumplings. When reheating, you can add freshly made dumplings or heat the frozen soup and serve it with a side of crusty bread.
Q5: What kind of cheese works best in the dumplings?
A: Cheddar cheese is a classic choice and melts beautifully in the dumplings. Gouda, Gruyère, or a mix of your favorite cheeses also work well. For a sharper flavor, try using a bit of Parmesan cheese. Just be sure to shred the cheese finely so that it incorporates evenly into the dough.
