Savory Tomato Soup Cheddar Bay Dumplings Ultimate Comfort

There’s something undeniably cozy about a steaming bowl of tomato soup, especially on a chilly day when the leaves are crunching underfoot and the air carries that hint of fall. I often find myself reminiscing about my childhood, curled up on the couch, wrapped in a soft blanket, with a bowl of soup in my hands while my mom whipped up heavenly dumplings. Tomato Soup with Cheddar Bay Dumplings brings back those warm, nostalgic memories but adds a twist that I absolutely love. House-smelling-delicious vibes? Yes, please!

With its perfect balance of flavors and the comforting texture of the dumplings, this dish isn’t just for rainy days; it’s perfect for any day that needs a little extra love. Trust me, once you make this recipe, it’s going to become one of those staples in your kitchen everyone dreams of on a cold night.

Why You’ll Love This Recipe

• This dish makes for an easy weeknight dinner that’s ready in no time!
• It’s budget-friendly without skimping on flavor.
• The combination of the smooth, tangy tomato soup with the cheesy, flaky dumplings is pure comfort food magic.
• Leftovers? Absolutely! It’s just as tasty the next day.

Ingredients

Here’s what you’ll need:

For the Tomato Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered!)
• 1 carrot, chopped
• 1 can (28 ounces) crushed tomatoes
• 3 cups vegetable broth (or chicken broth for a richer flavor)
• 1 teaspoon sugar (to balance the acidity)
• Salt and pepper to taste
• 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
• 1 tablespoon balsamic vinegar (for a lovely hint of sweetness)

For the Cheddar Bay Dumplings:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup milk
• 1 tablespoon chopped fresh parsley (optional, but adds a nice touch!)

Step-by-Step Instructions

Let’s dive into cooking this delight. You’ll see how easy it is to make and how the scents fill your kitchen with warmth!

1. Make the Soup: In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot. Sauté until the onion is translucent and the carrot begins to soften, about 5-7 minutes. The smell? Pure homey goodness.
2. Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant. Keep an eye on it; garlic can turn from golden brown to burnt quickly!
3. Stir in Tomatoes: Pour in the crushed tomatoes, vegetable broth, sugar, salt, pepper, and basil. Stir everything together, and bring it to a gentle simmer. Let it cook for about 20-25 minutes. This is when you can really get a sense of the flavor coming together.
4. Blend it Up: After simmering, use an immersion blender (or a regular blender in batches) to blend the soup until smooth. If you like a bit of texture, don’t blend it completely. Just a tip: be careful with hot liquids in a blender—always allow steam to escape to avoid that “volcano effect.”
5. Finish with Flavor: Stir in the balsamic vinegar and adjust the seasoning if necessary. If it tastes a little flat, just a pinch more salt can really elevate it!

Now, while the soup simmers and you keep sipping a little taste here and there (chef’s privilege!), let’s move on to those delightful dumplings!

6. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, garlic powder, onion powder, and salt. Don’t skip this step; mixing well ensures even leavening!
7. Add Butter: Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. If pieces of butter are visible, that’s okay; they’ll melt in the oven to create flaky dumplings.
8. Cheese It: Stir in the shredded cheddar cheese and parsley, if using. This is where the aroma starts to become irresistible!
9. Add Milk: Pour in the milk and stir until just combined. Don’t overmix; lumpy batter is good here. It helps keep the dumplings nice and fluffy.
10. Bring it Together: With the soup still gently bubbling away, drop spoonfuls of the dumpling mixture on top of the simmering soup. Don’t worry about being too precise; rustic is charming!

At this stage, you’ll have a beautiful chaotic dance of bright red tomato soup beneath fluffy dumplings.

11. Cover and Cook: Cover the pot with a lid and let the dumplings steam for about 15 minutes. Try not to peek; the key is to keep the steam in. The smell will tempt you, but patience is crucial!
12. Finishing Touches: Once the dumplings are cooked through, they’ll puff up and have that lovely golden color. Serve the soup hot, garnished with a sprinkle of fresh parsley if you desire!

Pro Tips & Variations

The beauty of Tomato Soup with Cheddar Bay Dumplings is its flexibility! Here are some fun twists and tips to consider:

• Add Spice: For a little heat, sprinkle in some red pepper flakes or add a dash of hot sauce to the soup.
• Alternative Cheeses: Swap out sharp cheddar for gruyere or pepper jack for a different flavor profile.
• Vegetarian/Vegan Options: Use vegetable broth and plant-based cheese to make this dish vegan. Coconut milk also works wonderfully instead of regular milk in the dumplings.
• Extra Herbs: Fresh thyme or rosemary is a lovely addition to the soup if you have some lying around.

Serving Suggestions

This dish is like a warm hug on a plate! I love serving my Tomato Soup with Cheddar Bay Dumplings alongside crispy garlic bread or a simple green salad for a complete meal. Picture this: a cozy dinner setup with glowing candles, the comforting scent of tomato and cheese wafting through the air, and a lovely cup of coffee or perhaps a glass of red wine to sip as you enjoy your meal. It’s the perfect way to wind down after a busy day!

Storage Tips

If you happen to have any leftovers (which is rare, but let’s be realistic!), you can refrigerate the soup in an airtight container for up to 3 days. Just remember that the dumplings may absorb some of the soup’s liquid as they sit, so you might want to add a splash of broth or water while reheating to bring back that soupiness!

To freeze, cool the soup completely, then store it in freezer-safe containers for up to three months. The dumplings are best fresh, so I suggest freezing the soup and making fresh dumplings when you’re ready to enjoy. Reheat the soup in a pot over medium heat or in the microwave, and enjoy it again soon!

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! Just be sure to peel and cook the fresh tomatoes down into a sauce-like consistency. You’ll need a bunch of them—about 3-4 pounds of fresh tomatoes to match one can of crushed tomatoes.

What can I use instead of cheddar cheese?

Feel free to use any cheese you love! Goat cheese, mozzarella, or Monterey jack all make fantastic substitutes. Just keep in mind that the flavor will change a bit!

Can I make the soup ahead of time?

Yes, you can! The soup actually tastes even better after the flavors have melded for a day or two in the fridge. Just add the fresh dumplings right before serving to keep them fluffy and delicious.

Why are my dumplings dense?

Dense dumplings can result from overmixing. Keep it gentle, and remember that it’s totally fine if the batter is a little lumpy!

Conclusion

I hope you enjoy making this Tomato Soup with Cheddar Bay Dumplings as much as I enjoy sharing it with you! It’s the kind of recipe that brings people together, filling hearts and bellies with warmth. I would love to hear how yours turns out; feel free to comment below or share a photo of your delightful creation. Happy cooking!

Savory Tomato Soup Cheddar Bay Dumplings Ultimate Comfort

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• Author: antaki
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Savor rich tomato soup paired with cheesy Bay dumplings for the ultimate comfort meal Perfect for cozy nights or gatherings Enjoy this delicious combo

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Ingredients

Scale 1x2x3x

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, chopped

1 can (28 ounces) crushed tomatoes

3 cups vegetable broth

1 teaspoon sugar

Salt and pepper to taste

1 teaspoon dried basil or 1 tablespoon fresh basil, chopped

1 tablespoon balsamic vinegar

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt

1/4 cup cold butter, cubed

1 cup shredded sharp cheddar cheese

1/2 cup milk

1 tablespoon chopped fresh parsley

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Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot. Sauté until the onion is translucent and the carrot begins to soften, about 5-7 minutes.

Stir in the minced garlic and cook for about 1 minute until fragrant.

Pour in the crushed tomatoes, vegetable broth, sugar, salt, pepper, and basil. Stir everything together and bring it to a gentle simmer. Cook for about 20-25 minutes.

Blend the soup until smooth, leaving some texture if desired.

Stir in the balsamic vinegar and adjust the seasoning as necessary.

In a medium bowl, whisk together the flour, baking powder, garlic powder, onion powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese and parsley.

Pour in the milk and stir until just combined.

Drop spoonfuls of the dumpling mixture on top of the simmering soup.

Cover the pot with a lid and let the dumplings steam for about 15 minutes.

Serve the soup hot, garnished with parsley, if desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Calories: 350 calories
• Sugar: 6 grams
• Fat: 18 grams
• Saturated Fat: 18 grams
• Carbohydrates: 35 grams
• Fiber: 3 grams
• Protein: 12 grams

Keywords: Tomato Soup, Cheddar Bay Dumplings, Comfort Food, Easy Dinner Recipe