Creamy Tomato Soup with Cheesy Cheddar Bay Dumplings Recipe

There’s something incredibly comforting about a warm bowl of creamy tomato soup, especially when paired with cheesy cheddar bay dumplings. This recipe brings together rich, velvety tomato soup and fluffy, cheesy dumplings in a way that will keep you cozy on chilly days or whenever you crave comfort food.

this Recipe

Whether you’re cooking for a family dinner or a casual meal with friends, this creamy tomato soup recipe is easy to whip up and satisfyingly delicious. You’ll love how the savory cheddar dumplings add a delightful twist and make this dish truly special.

Why You’ll Love This Recipe

• Comforting and hearty, perfect for cold weather or anytime you need a warm meal.
• Rich, creamy tomato soup made from scratch with fresh ingredients and simple pantry staples.
• Fluffy cheddar bay dumplings add cheesy goodness and texture to every bite.
• Easy stovetop recipe that comes together in under an hour.
• Versatile meal ideal for lunch, dinner, or even a cozy brunch option.

Ingredients

Here’s what you’ll need to make this creamy tomato soup and cheesy cheddar bay dumplings at home. Fresh ingredients and everyday staples combine for maximum flavor.

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 3 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 1/2 cups sharp cheddar cheese, shredded

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 370 per serving

How to Make Creamy Tomato Soup & Cheesy Cheddar Bay Dumplings: A Comforting Delight!

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5-6 minutes, then stir in minced garlic and cook for 1 minute until fragrant.
2. Pour in crushed tomatoes, vegetable broth, tomato paste, sugar, dried basil, and red pepper flakes if using. Stir well to combine, then bring the mixture to a simmer. Cook uncovered for 20 minutes, stirring occasionally.
3. While the soup simmers, prepare the dumpling batter. In a large bowl, whisk together flour, baking powder, garlic powder, dried parsley, and salt. In a separate bowl, combine milk, melted butter, and shredded cheddar cheese.
4. Pour the wet ingredients into the dry ingredients and stir gently just until combined. The dough will be thick and slightly sticky; avoid overmixing.
5. Using an immersion blender or regular blender, carefully blend the tomato mixture until smooth. Stir in heavy cream and season with salt and pepper to taste. Keep the soup on low heat.
6. Drop spoonfuls (about 2 tablespoons each) of the dumpling batter directly into the simmering tomato soup. Cover the pot and cook for 15 minutes without lifting the lid to allow dumplings to steam and cook through.
7. After 15 minutes, remove the lid and check that dumplings are cooked by cutting into one; it should be fluffy and cooked inside. If needed, cook uncovered for an additional 3-5 minutes to thicken the soup slightly.
8. Ladle the creamy tomato soup with cheesy cheddar bay dumplings into bowls. Garnish with fresh parsley or basil if desired, and serve warm for a comforting, hearty meal.

Tips for the Best Results

• Use fresh garlic and quality canned tomatoes for the richest soup flavor.
• Don’t overmix the dumpling batter to keep them light and fluffy.
• Simmer the soup gently to avoid burning or sticking to the bottom of the pot.
• Cover the pot while dumplings cook to trap steam and ensure they cook evenly.
• Adjust seasoning at the end; a pinch of sugar balances the acidity of the tomatoes nicely.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb some liquid over time, so stir gently when reheating.

To reheat, warm the soup slowly on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid boiling to keep the dumplings tender. You can also freeze the soup without dumplings separately for up to 2 months.

Frequently Asked Questions

Can I make the soup dairy-free?

Yes, you can substitute the heavy cream with coconut cream or a dairy-free alternative, and use a plant-based milk for the dumplings. Keep in mind the flavor and texture will change slightly.

Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used, but you’ll need about 3 pounds of ripe tomatoes, peeled and crushed. The soup may take longer to cook down to achieve the right consistency.

How can I store leftovers with dumplings?

Leftovers with dumplings are best stored in the fridge and consumed within 3 days. The dumplings may soften over time but will still taste delicious when reheated gently.

Can I add protein to this dish?

Absolutely! Cooked shredded chicken or cooked sausage pairs well with this soup. Add it in during the last few minutes of cooking to warm through without overcooking the dumplings.