Name: Best Tomato Soup with Cheddar Bay Dumplings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1/2 teaspoon red pepper flakes (optional); 2 (28-ounce) cans whole peeled tomatoes; 2 cups vegetable broth; 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup heavy cream or full-fat coconut milk; Fresh basil, for garnish (optional); 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon dried thyme; 1 cup shredded sharp cheddar cheese; 3 tablespoons cold butter, cubed; 3/4 cup buttermilk (or milk + 1 tbsp lemon juice, let sit 5 mins); 1 tablespoon chopped parsley

A rich and creamy tomato soup meets fluffy, cheesy dumplings in this comforting, homemade dish. I start with a velvety base made from scratch, full of bold tomato flavor and a touch of spice, then drop in tender Cheddar Bay-style dumplings that soak up all that delicious goodness. Each bite is cozy, satisfying, and packed with the herby, savory notes I crave in a comfort meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tomato Soup:

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1/2 teaspoon red pepper flakes (optional)

2 (28-ounce) cans whole peeled tomatoes

2 cups vegetable broth

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup heavy cream or full-fat coconut milk

Fresh basil, for garnish (optional)

For the Cheddar Bay Dumplings:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon dried thyme

1 cup shredded sharp cheddar cheese

3 tablespoons cold butter, cubed

3/4 cup buttermilk (or milk + 1 tbsp lemon juice, let sit 5 mins)

1 tablespoon chopped parsley

Directions

I start by heating olive oil in a large pot over medium heat. I add the chopped onion and sauté for about 5 to 7 minutes until it turns translucent. Then I stir in the garlic, tomato paste, and red pepper flakes, letting it cook for 1 to 2 minutes until everything smells fragrant.

Next, I add the whole peeled tomatoes (juice included), vegetable broth, sugar, salt, and black pepper. I bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20 minutes. I like to break up the tomatoes with a spoon while it cooks.

Once it’s simmered down, I use an immersion blender to puree the soup until smooth (or I transfer it in batches to a blender if needed). I stir in the cream and keep the soup on low heat while I make the dumplings.

In a large bowl, I whisk together the flour, baking powder, baking soda, garlic powder, onion powder, salt, and thyme. I cut in the cold butter with my fingers until the mixture looks like coarse crumbs, then I fold in the cheddar, parsley, and buttermilk to form a soft dough.

I drop spoonfuls (about a tablespoon each) of the dough into the simmering soup. I cover the pot and let the dumplings cook gently for 12 to 15 minutes until they puff up and cook through.

I like to serve this hot, topped with fresh basil or extra cheddar if I’m feeling indulgent.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes swap the heavy cream with coconut milk to keep it dairy-free—it still turns out rich and creamy.

For a smoky flavor, I add a pinch of smoked paprika or use fire-roasted canned tomatoes.

I like using different cheeses like gouda or pepper jack in the dumplings for a twist.

If I want to make it gluten-free, I use a 1:1 gluten-free flour blend for the dumplings.

To add protein, I occasionally stir in white beans or lentils into the soup before blending.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The dumplings will soak up some of the soup, but I don’t mind—it just gets more flavorful. When reheating, I gently warm it on the stove over low heat, adding a splash of broth or milk to loosen it up if needed. I avoid microwaving it for too long as the dumplings can get rubbery.

FAQs

How do I know when the dumplings are fully cooked?

I check if the dumplings are puffed up and no longer doughy in the center by inserting a toothpick—it should come out clean.

Can I use fresh tomatoes instead of canned?

Yes, but I prefer canned whole peeled tomatoes for convenience and consistent flavor. If using fresh, I blanch and peel them first, then simmer longer to concentrate the flavor.

Can I make the dumplings ahead of time?

I don’t recommend making the dough too far in advance as the leavening agents activate quickly, but I sometimes prep the dry mix and store it in a sealed container until I’m ready to add the wet ingredients.

What can I serve with this soup?

This soup is a full meal on its own, but I sometimes serve it with a simple green salad or roasted veggies for extra texture and nutrition.

Can I freeze the soup?

I freeze the soup base (without dumplings) in airtight containers for up to 3 months. When ready to eat, I reheat it and make a fresh batch of dumplings to drop in.

Conclusion

This tomato soup with Cheddar Bay dumplings has become one of my go-to comfort meals. I love how easy it is to pull together, and it always hits the spot with its creamy texture and cheesy, herby dumplings. It’s a dish that feels nostalgic and indulgent while still being packed with flavor—and I always go back for seconds.

Recipe: