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Tomato Soup with Cheese Dumplings

A creamy, comforting tomato soup served with fluffy, cheesy dumplings, perfect for cozy meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: American, European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Tomato Soup Base
  • 2 tbsp olive oil or butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups fresh tomatoes, chopped or 2 cans (14 oz each) whole peeled tomatoes
  • 2 cups vegetable or chicken broth
  • 1 tsp sugar optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried basil or 1 tbsp fresh chopped basil
  • 0.5 cup heavy cream or milk
Cheese Dumplings
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp unsalted butter, cold, cubed
  • 0.5 cup shredded cheese
  • 0.5 cup milk
  • 1 large egg

Equipment

  • Mixing bowls
  • Soup pot
  • Blender or immersion blender
  • Whisk

Method
 

  1. Heat olive oil or butter in a large pot over medium heat. Add onions and sauté until soft.
  2. Add garlic and cook for 30 seconds.
  3. Add tomatoes and simmer for 15–20 minutes until soft.
  4. Blend the soup until smooth using an immersion blender.
  5. Add broth, sugar, salt, pepper, and basil. Simmer for 10 minutes. Stir in cream or milk.
  6. Prepare dumpling dough by combining flour, baking powder, salt, and butter. Mix in cheese. Whisk milk and egg, then add to flour mixture.
  7. Form small dumplings using a spoon or scoop.
  8. Drop dumplings into simmering soup, cover, and cook for 10–12 minutes until puffed and cooked through.
  9. Ladle soup into bowls, ensuring each serving has dumplings. Garnish and serve hot.

Notes

This soup is best served fresh. Dumplings can be made ahead and refrigerated for 1 day.