Tomato Soup with Cheese Dumplings – Creamy Comfort in a Bowl
Tomato Soup with Cheese Dumplings is the ultimate comfort food for chilly days, combining the velvety richness of classic tomato soup with fluffy, cheesy dumplings that melt in your mouth. This heartwarming dish is perfect for lunch, dinner, or even as a starter for a cozy meal. Its creamy texture and balanced flavors make it irresistible, while the cheese dumplings elevate it to a gourmet homemade experience.
Whether you’re cooking for family or simply craving something soothing, this recipe brings together freshness, warmth, and indulgence in every spoonful. From perfectly simmered tomatoes to light, cheesy dumplings, every bite is a hug in a bowl.
Ingredients:
- Tomato Soup Base:
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 cups fresh ripe tomatoes, chopped or 2 cans (14 oz each) whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional, balances acidity)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried basil or 1 tbsp fresh chopped basil
- ½ cup heavy cream or milk (for creamy texture)
- Cheese Dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp unsalted butter, cold, cut into small cubes
- ½ cup shredded cheese (cheddar, Gruyere, or a blend)
- ½ cup milk
- 1 large egg
Instructions:
- Prepare the Soup Base – Heat olive oil or butter in a large pot over medium heat. Add chopped onions and sauté for 4–5 minutes until soft and translucent. Stir in minced garlic and cook for another 30 seconds.
- Add Tomatoes – Add chopped fresh tomatoes (or canned tomatoes) to the pot. Stir to combine with onions and garlic, then simmer for 15–20 minutes until tomatoes are soft and tender.
- Blend the Soup – Use an immersion blender or transfer to a regular blender carefully, blending the mixture until smooth. Return to the pot.
- Season and Simmer – Add broth, sugar, salt, pepper, and basil. Simmer on low for 10 minutes. Stir in cream or milk for a smooth, creamy texture. Adjust seasoning to taste.
- Make Dumpling Dough – In a medium bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture is crumbly. Stir in shredded cheese. In a separate bowl, whisk milk and egg, then add to the flour mixture. Stir gently until just combined. Dough should be soft but not too sticky.
- Form Dumplings – Using a spoon or small cookie scoop, form small dumplings (about 1-inch balls) and set aside.
- Cook Dumplings in Soup – Bring the soup to a gentle boil. Drop dumplings carefully into the simmering soup. Cover the pot and cook for 10–12 minutes, or until dumplings have puffed and are cooked through. Do not stir excessively to keep them fluffy.
- Serve – Ladle soup into bowls, making sure each serving has 2–3 dumplings. Garnish with extra cheese, fresh basil, or a drizzle of cream if desired.
Tips & Tricks
- For extra flavor, roast the tomatoes before adding to the soup.
- Cheese dumplings can be made ahead of time and stored in the fridge for 1 day before cooking.
- Use a mix of cheeses like cheddar and mozzarella for richer, melty dumplings.
Variations
- Add roasted red peppers for a smoky tomato soup.
- Swap the cream for coconut milk for a dairy-free version.
- Make mini dumplings for a fun, bite-sized version ideal for kids.
Tomato Soup with Cheese Dumplings
Ingredients
Equipment
Method
- Heat olive oil or butter in a large pot over medium heat. Add onions and sauté until soft.
- Add garlic and cook for 30 seconds.
- Add tomatoes and simmer for 15–20 minutes until soft.
- Blend the soup until smooth using an immersion blender.
- Add broth, sugar, salt, pepper, and basil. Simmer for 10 minutes. Stir in cream or milk.
- Prepare dumpling dough by combining flour, baking powder, salt, and butter. Mix in cheese. Whisk milk and egg, then add to flour mixture.
- Form small dumplings using a spoon or scoop.
- Drop dumplings into simmering soup, cover, and cook for 10–12 minutes until puffed and cooked through.
- Ladle soup into bowls, ensuring each serving has dumplings. Garnish and serve hot.
Notes
Serving Suggestions
- Serve with crusty bread or garlic toast to soak up the creamy soup.
- Pair with a light salad for a complete meal.
- Garnish with fresh herbs or a sprinkle of paprika for visual appeal.
Storage Information
- Store soup in an airtight container in the refrigerator for up to 3 days.
- Dumplings are best eaten fresh; if storing, keep separate from soup to avoid sogginess.
- Reheat gently on low heat to prevent curdling of the cream.
FAQ
- Can I freeze this soup? Yes, freeze the soup without dumplings. Add fresh dumplings when reheating.
- Can I make it vegan? Substitute cheese with plant-based cheese and cream with coconut or oat milk.
- How do I know when dumplings are cooked? They should puff up and a toothpick inserted in the center should come out clean.
History / Fun Facts
Tomato soup dates back to the 19th century and became popular in the United States as a convenient canned product. Adding dumplings is a European-inspired twist, transforming a simple classic into a hearty, elegant dish. Cheese dumplings are believed to have originated in Central Europe, providing a rich, comforting addition to soups.
