why make this recipe
Creamy Tomato Soup with Cheddar Bay Dumplings is a comforting dish that brings warmth and satisfaction, especially on chilly days. The rich, creamy tomato soup pairs perfectly with light and fluffy dumplings. This recipe is easy to make and perfect for a cozy lunch or dinner. Plus, it’s a great way to enjoy a classic favorite with a twist!
how to make Creamy Tomato Soup with Cheddar Bay Dumplings
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup milk
- 2 tablespoons butter, melted
Directions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are softened.
- Stir in the crushed tomatoes and vegetable broth; bring the mixture to a boil.
- Once it boils, reduce the heat and let it simmer for about 15 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- In a separate bowl, combine the flour, baking powder, garlic powder, and cayenne pepper.
- Add the milk and melted butter to the dry ingredients, and mix until just combined.
- Drop spoonfuls of the dumpling mixture onto the simmering soup.
- Cover the pot and cook for 10-15 minutes until the dumplings are cooked through.
- Stir in the shredded cheddar cheese just before serving.
how to serve Creamy Tomato Soup with Cheddar Bay Dumplings
This soup is best served warm. Ladle the creamy tomato soup into bowls and add several dumplings on top. You can garnish with fresh herbs or extra cheese for added flavor. Serve with crusty bread or crackers to make it a complete meal.
how to store Creamy Tomato Soup with Cheddar Bay Dumplings
To store leftovers, allow the soup to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the soup without the dumplings for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
tips to make Creamy Tomato Soup with Cheddar Bay Dumplings
- Use fresh herbs like basil or oregano to enhance the flavor.
- For a thinner soup, add a bit more vegetable broth when cooking.
- Make sure the dumpling mixture is not overmixed; it should be lumpy for the best texture.
- Feel free to add vegetables like spinach or carrots for extra nutrition.
variation
You can modify the recipe by adding cooked bacon or sausage for extra protein. Additionally, swap out the cheddar for other cheeses like Gruyère or mozzarella for different flavors.
FAQs
1. Can I use canned tomatoes instead of crushed tomatoes?
Yes, you can use whole or diced canned tomatoes. Simply crush them with a spoon when adding to the soup.
2. Can I make the dumplings gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make the dumplings gluten-free.
3. How can I make this recipe spicy?
Add more cayenne pepper or some crushed red pepper flakes to the soup for an extra kick!
4. Can I prepare this soup in advance?
Yes, you can prepare the soup in advance and refrigerate it. Just add the dumplings right before serving to keep them fluffy.
Creamy Tomato Soup with Cheddar Bay Dumplings
Ingredients
For the soup
- 2 tablespoons olive oil For sautéing
- 1 cup onion, chopped Adds flavor and texture
- 2 cloves garlic, minced Enhances the soup's aroma
- 28 ounces can crushed tomatoes Base of the soup
- 2 cups vegetable broth Used for liquid base
- 1 cup heavy cream For creaminess
- Salt and pepper to taste Enhance flavor
For the dumplings
- 1 cup shredded cheddar cheese For flavor in the dumplings
- 1 cup all-purpose flour Base for dumplings
- 1 tablespoon baking powder Leavening agent
- 1/2 teaspoon garlic powder Flavor enhancer
- 1/4 teaspoon cayenne pepper Optional spice for heat
- 1/2 cup milk Moisture for dumplings
- 2 tablespoons butter, melted Adds richness
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until they are softened.
- Stir in the crushed tomatoes and vegetable broth; bring the mixture to a boil.
- Once it boils, reduce the heat and let it simmer for about 15 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
Dumpling preparation
- In a separate bowl, combine the flour, baking powder, garlic powder, and cayenne pepper.
- Add the milk and melted butter to the dry ingredients, and mix until just combined.
- Drop spoonfuls of the dumpling mixture onto the simmering soup.
- Cover the pot and cook for 10-15 minutes until the dumplings are cooked through.
- Stir in the shredded cheddar cheese just before serving.