Wholesome Tomato Soup with Cheddar Bay Dumplings
As the leaves begin to turn golden and a cool breeze gently nudges us toward the comfort of our kitchens, I can’t help but think of the many times I huddled around the table with family, bowls of creamy tomato soup warming our hands, and laughter filling the air. There’s something so heartwarming about a classic bowl of tomato soup that brings with it a wave of nostalgia, reminding us of simpler times and cherished memories. Paired with fluffy, savory Cheddar Bay dumplings that melt in your mouth, this Wholesome Tomato Soup with Cheddar Bay Dumplings is the perfect easy weeknight dinner, bringing both comfort and joy to your kitchen.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy to Make: Whip it up quickly for a busy weeknight meal that feels like a warm hug.
- Creamy & Comforting: The soup is rich and velvety, with a blend of sweet tomatoes and savory herbs that dance on your palate.
- Family-Friendly: Everyone loves dunking those tender dumplings into the soup—perfect for all ages!
- Perfectly Pairs with Dumplings: The Cheddar Bay dumplings take this classic dish to a whole new level; their cheesy, buttery goodness is simply irresistible.
- Customizable Delight: You can easily add your favorite herbs or spices to make it your own.
- Nutrition-Friendly: With wholesome ingredients, this recipe provides nourishment and satisfaction in every bowl.
Gather These Simple Ingredients
For the Wholesome Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 tablespoon sugar (optional, to taste)
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup heavy cream (or a creamy plant-based alternative)
For the Cheddar Bay Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ cup cold butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup milk
- ¼ cup fresh parsley, chopped (for garnish)
Let’s Make It Together
- In a large pot over medium heat, add the olive oil and sauté the diced onion until translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
- Add in the crushed tomatoes, vegetable broth, sugar (if using), dried basil, salt, and pepper. Stir to combine, then let the mixture simmer for 15-20 minutes, allowing the flavors to meld beautifully.
- Once the soup is simmered to perfection, remove from heat and stir in the heavy cream, giving it that luscious, creamy finish. Adjust the seasoning to your liking.
- While the soup simmers, prepare the Cheddar Bay dumplings. In a mixing bowl, combine the flour, baking powder, garlic powder, and salt.
- Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Fold in the shredded cheddar cheese, then gradually add the milk to form a dough, mixing until just combined.
- Drop tablespoon-sized portions of the dumpling dough into the simmering soup. Cover and let the dumplings cook for about 15 minutes until they are fluffy and cooked through.
- Serve hot, garnished with fresh parsley and enjoy the warmth filling your home!
Delicious Variations to Try
- Herb-Infused Soup: Add fresh basil and oregano for a zesty twist.
- Spicy Kick: Stir in some red pepper flakes for a hint of heat.
- Creamy Pesto: Mix in some basil pesto to elevate the creaminess and add a burst of flavor.
- Mixed Veggies: Toss in some diced carrots or bell peppers to boost the nutrition and add texture.
Chef Emma’s Helpful Tips
- Make-Ahead Wonder: This soup can be made in advance! Just store it in the fridge for up to 3 days, and reheat gently on the stovetop.
- Freezer Friendly: Freeze the soup in airtight containers for up to 3 months. Just prepare the dumplings fresh when you’re ready to serve!
- Ingredient Swaps: Substitute half-and-half or milk for the heavy cream for a lighter version, while still keeping it creamy.
- Slicing Techniques: Use a sharp knife to get even dice on your onions for quick cooking and a beautiful presentation.
Nutrition Information per Serving
- Serving Size: 1 bowl (includes soup and dumplings)
- Calories: 490
- Total Carbohydrates: 54g
- Sugars: 8g
- Total Fat: 22g
- Protein: 12g
- Sodium: 820mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! The flavors deepen over time, making this a great make-ahead meal!
- Can I use different ingredients? Yes! Feel free to experiment with different herbs or add in extra vegetables.
- How do I store leftovers? Leftovers can be kept in an airtight container in the fridge for up to 3 days.
- How long does it last? When frozen, the soup will last for about 3 months, but the dumplings are best made fresh.
A Cozy Closing Note
As you savor each spoonful of this Wholesome Tomato Soup with Cheddar Bay Dumplings, remember that it’s not just a meal, but a warm embrace from the kitchen, a reminder of home, and a touch of nostalgia that carries you through the seasons. Perfect for chilly evenings or whenever you need a comforting boost, this recipe is an absolute treasure. Save this Wholesome Tomato Soup with Cheddar Bay Dumplings to your favorite comfort food board so it’s ready when you need a cozy treat!
Wholesome Tomato Soup with Cheddar Bay Dumplings
Ingredients
For the Tomato Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 cups vegetable broth
- 1 tablespoon sugar (optional, to taste)
- 1 teaspoon dried basil
- to taste Salt and pepper
- 1 cup heavy cream (or a creamy plant-based alternative)
For the Cheddar Bay Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ cup cold butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup milk
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot over medium heat, add the olive oil and sauté the diced onion until translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add in the crushed tomatoes, vegetable broth, sugar (if using), dried basil, salt, and pepper. Stir to combine.
- Let the mixture simmer for 15-20 minutes.
- Remove from heat and stir in the heavy cream, adjusting seasoning to taste.
Dumpling Preparation
- In a mixing bowl, combine the flour, baking powder, garlic powder, and salt.
- Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Fold in the shredded cheddar cheese, then gradually add the milk to form a dough.
Cooking
- Drop tablespoon-sized portions of the dumpling dough into the simmering soup.
- Cover and let the dumplings cook for about 15 minutes until fluffy and cooked through.
- Serve hot, garnished with fresh parsley.
