Tomato soup with cheddar bay dumplings
This tomato soup with cheddar bay dumplings is like a warm hug on a chilly day. The soup is rich, tangy, and full of fresh tomato flavor, while the cheddar…
Tip: save now, cook later.This tomato soup with cheddar bay dumplings is like a warm hug on a chilly day. The soup is rich, tangy, and full of fresh tomato flavor, while the cheddar bay dumplings add a cheesy, buttery twist with a little garlicky kick. It’s a comforting dish that feels both familiar and a little playful with those soft, fluffy dumplings making each spoonful extra special.
I love making this soup when I want something cozy but still a bit different from the usual. The dumplings are my favorite part—they’re simple to make but really bring the whole dish to life. I often sneak a few extra dumplings into the pot because they disappear so fast! Plus, they soak up the tomato soup perfectly, so you get a bit of cheese and spice in every bite.
My favorite way to enjoy this soup is with a crusty piece of bread or a fresh green salad on the side. It’s great for dinner on its own or to serve when friends come over and you want to wow them with something tasty and homey. Every time I make it, it reminds me of those cozy evenings when the simple things, like a bowl of soup, make everything feel just right.
Key Ingredients & Substitutions
Tomatoes: Canned crushed tomatoes are great for consistent flavor and texture. If fresh are in season, use peeled, chopped tomatoes and simmer longer for depth.
Cheddar Cheese: Sharp cheddar adds a nice tang and meltiness to the dumplings. Colby or Monterey Jack can substitute if needed.
Herbs: Basil and oregano bring classic tomato soup flavor. Fresh herbs work best, but dried is fine—just add them earlier to develop flavor.
Butter & Milk: Unsalted butter and whole milk keep the dumplings rich and tender. For a lighter option, you can try using low-fat milk but the dumplings won’t be as soft.
How Do You Get Fluffy, Tender Cheddar Bay Dumplings?
The key to great dumplings is not to overmix the batter. Mix just until the wet and dry ingredients come together. This keeps them soft and light.
- Use baking powder as a leavening agent to help them rise and puff up.
- Drop spoonfuls gently onto simmering soup—don’t stir them in or they might break apart.
- Cover the pot while cooking and resist opening the lid; the steam cooks the dumplings evenly.
- Cook for 12-15 minutes so the center sets but stays tender and moist.
Following these steps will give you dumplings that are cheesy, soft, and perfect for soaking up that rich tomato soup!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for simmering the soup evenly without burning.
- Immersion blender or regular blender – helps puree the soup smooth and creamy with ease.
- Mixing bowl – for combining the dumpling ingredients quickly.
- Spoon or small ice cream scoop – handy for dropping equal-sized dumplings onto the soup.
- Lid for the pot – traps steam so the dumplings cook perfectly fluffy and tender.
Flavor Variations & Add-Ins
- Swap in smoked mozzarella or pepper jack instead of cheddar for a different cheesy twist.
- Add a pinch of cayenne or smoked paprika to the soup for a little heat and smoky depth.
- Stir in sautéed spinach or kale before serving to add fresh greens and nutrients.
- Use cooked crumbled sausage or cooked bacon bits in the dumpling batter for extra savory flavor.
Tomato Soup with Cheddar Bay Dumplings
Ingredients You’ll Need:
For The Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 3 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- ½ cup heavy cream or whole milk (optional, for creaminess)
For The Cheddar Bay Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- ½ cup whole milk
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking the soup base, then about 15 minutes to cook the dumplings on top. Total time is approximately 30 minutes from start to delicious finish.
Step-by-Step Instructions:
1. Prepare the Tomato Soup:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, broth, tomato paste, sugar (if using), basil, oregano, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes to develop the flavors.
Use an immersion blender to puree the soup until smooth and creamy, or carefully blend in batches with a regular blender. Return the soup to low heat and stir in the cream or milk if you like it creamy. Keep warm while you prepare the dumplings.
2. Make the Cheddar Bay Dumplings:
In a medium bowl, whisk together flour, baking powder, salt, and garlic powder. Add the melted butter, shredded cheddar, milk, and chopped parsley. Stir just until combined—the batter will be sticky and thick.
3. Cook the Dumplings in the Soup:
Drop spoonfuls (about 2 tablespoons each) of the dumpling batter carefully onto the simmering soup. Cover the pot tightly with a lid to trap the steam.
Let the dumplings cook undisturbed for 12 to 15 minutes, or until they are puffed up and set in the center. Avoid lifting the lid during cooking to ensure the dumplings rise properly.
4. Serve and Enjoy:
Sprinkle extra fresh parsley over the soup and dumplings before serving for a fresh touch. Serve hot and enjoy the comforting combination of creamy tomato soup and cheesy, garlicky dumplings.
Can I Use Fresh Tomatoes Instead of Canned?
Yes! Use about 3 pounds of ripe tomatoes, peeled and chopped. Simmer longer to develop the rich flavor and then blend as usual. Fresh tomatoes will give a brighter, fresher taste.
Can I Make the Soup and Dumplings Ahead of Time?
You can prepare the tomato soup a day in advance and refrigerate it. When ready to serve, reheat gently and add the dumplings, cooking them fresh to keep them tender and fluffy.
How Should I Store Leftovers?
Store leftover soup and dumplings separately in airtight containers in the fridge for up to 3 days. Reheat the soup on the stove and add fresh dumplings or reheat dumplings gently to avoid sogginess.
Can I Substitute the Cheddar in the Dumplings?
Absolutely! Feel free to use mozzarella, Monterey Jack, or a mild Colby cheese if you prefer a milder flavor or different texture in the dumplings.
