Description

A rich, creamy homemade tomato soup with fluffy, cheesy Cheddar Bay-style dumplings. This cozy, one-pot vegetarian dish blends bold tomato flavor with herb-loaded dumplings for the ultimate comfort food experience.

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

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5–7 minutes until translucent.
Stir in garlic, tomato paste, and red pepper flakes. Cook for 1–2 minutes until fragrant.
Add whole peeled tomatoes (with juice), vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Break up the tomatoes while cooking.
Blend the soup using an immersion blender or transfer to a blender in batches until smooth. Stir in the cream and keep on low heat.
In a bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, salt, and thyme.
Cut in the cold butter until the mixture resembles coarse crumbs. Fold in cheddar, parsley, and buttermilk to form a soft dough.
Drop tablespoon-sized spoonfuls of dough into the simmering soup. Cover and cook for 12–15 minutes, until dumplings are puffed and cooked through.
Serve hot, garnished with fresh basil or extra cheddar if desired.

Notes

Swap heavy cream with coconut milk for a dairy-free version.

Add smoked paprika or use fire-roasted tomatoes for a smoky twist.

Use gluten-free flour for gluten-free dumplings.

Add white beans or lentils for extra protein.

Reheat gently on the stove with added broth or milk if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 780mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 9g
Cholesterol: 45mg