Ingredients
Scale
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (28 ounces each) crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Cheddar Bay Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup milk
- 4 tablespoons unsalted butter, melted
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add crushed tomatoes and vegetable broth. Stir in sugar, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot. Keep the soup warm over low heat.
- In a large bowl, combine flour, baking powder, garlic powder, parsley, and salt. Stir in cheddar cheese.
- Pour in milk and melted butter. Mix gently until a soft dough forms. Do not overmix.
- Drop spoonfuls of dough (about 1 tablespoon each) onto the surface of the simmering soup. Space them slightly apart.
- Cover the pot with a tight-fitting lid and let the dumplings steam for 15 minutes without lifting the lid.
- Test a dumpling with a toothpick. If it comes out clean, they are ready. If not, steam for 3–5 minutes longer.
- Ladle soup into bowls, ensuring each serving has dumplings. Garnish with parsley or extra cheese if desired.
Notes
Avoid lifting the lid while the dumplings are cooking; steam is essential for their texture.
For added creaminess, stir in a splash of milk, cream, or coconut milk after blending the soup.
Vegetables such as carrots, spinach, or bell peppers can be added to the soup for extra nutrition.
- Prep Time: 15
- Cook Time: 35