Description
Warm up with this comforting tomato soup, featuring rich flavors and fluffy cheddar bay dumplings that create a cozy meal perfect for chilly evenings.
Ingredients
Scale
- 2 cans (28 oz each) whole tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 1/2 cup shredded cheddar cheese
- 2 tbsp dried parsley (or fresh)
- 1/2 tsp salt
- 1 cup milk
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in the canned tomatoes (juice included), breaking them up with a spoon as they simmer. Add vegetable broth, salt, pepper, basil, and oregano. Mix well.
- Reduce heat and let the soup simmer for about 20-25 minutes to allow flavors to meld.
- Blend the soup using an immersion blender or transfer it in batches to a regular blender until smooth but slightly chunky.
- Return the blended soup to low heat and stir in heavy cream until warmed through.
- In a bowl, mix together flour, baking powder, shredded cheddar cheese, dried parsley, and salt.
- Gradually add milk to form a dough-like mixture.
- Drop spoonfuls of the dumpling mixture onto the simmering soup.
- Cover and let dumplings cook for about 15 minutes until fluffy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg