Tomato Soup with Cheese Dumplings

There’s something magical about a warm bowl of Tomato Soup with Cheese Dumplings, especially on a chilly day. I remember the first time I made this recipe; I was just trying to whip up something comforting, and boy, did it deliver! The rich, creamy tomato soup paired with gooey cheese dumplings is pure bliss, and the best part?

It’s super easy to make.

What I love most about this dish is how it hits all those cozy vibes while being incredibly satisfying. Trust me, when you take that first spoonful, the creamy tomato flavor wraps around you like a warm blanket, and those cheesy dumplings? They disappear faster than a cold beer in July!

Whether you’re cooking for a crowd or just yourself, this recipe is sure to impress.

So let’s dive into why you’ll love this Tomato Soup with Cheese Dumplings!

Why You’ll Love This Recipe

First off, the flavor is off the charts. The combination of fresh tomatoes, aromatic garlic, and savory vegetable broth creates a depth that’s hard to beat. Plus, the addition of heavy cream makes it rich and creamy, which is just what you need for that ultimate comfort food experience.

Then there are the cheese dumplings. These little beauties are fluffy, cheesy pockets of goodness that float in your soup, adding a fun twist to a classic dish. Kids and adults alike will find it hard to resist, and it’s a great way to sneak in some extra flavor and texture.

Lastly, it’s straightforward to whip up. With just a handful of ingredients and a bit of time, you can create a meal that feels gourmet without breaking a sweat. So if you’re looking for a dish that’s easy to make yet fancy enough to impress, this is it!

Ingredients & Tools You’ll Need

For this delicious Tomato Soup with Cheese Dumplings, you’ll need some simple yet flavorful ingredients. You’ll want about four ripe tomatoes, which you can peel and cube. Fresh tomatoes really shine in this recipe, but if you’re in a pinch, canned ones can work too.

Don’t forget the yellow onion and garlic; they’re the base of all that deliciousness.

You’ll also need vegetable broth, all-purpose seasoning, and heavy cream for that creamy texture we all crave. And let’s not skip the cheese-because who doesn’t love a good cheesy dumpling? I usually go heavy on the cheese here; it really makes a difference!

For the dumpling mix, you’ll grab all-purpose flour, baking powder, oregano, and salt. A whisk and a blender will also come in handy, so have those ready.

How To Make It

Now that we have everything we need, let’s get cooking! This Tomato Soup with Cheese Dumplings is as straightforward as it gets. The beauty of this recipe is that it combines preparation and cooking in a way that’s super approachable.

So, grab your pot and let’s get started!

Preparation

First, let’s get those ingredients prepped. Start by chopping your onion and mincing your garlic-these will form the aromatic base of your soup. While you’re at it, peel and cube your tomatoes so they’re ready to go when it’s time to toss them into the pot.

If you can, have your vegetable broth on hand and ready to pour; this will help keep things moving smoothly.

Once everything’s prepped, it’s time to whip up our dumpling dough. In a mixing bowl, combine the flour, baking powder, oregano, and salt. Now, here’s the crucial part: slowly whisk in water until you reach a doughy consistency.

This part can be a little tricky; don’t be afraid to adjust the water as needed. Once you have a nice dough, fold in that glorious shredded cheese, and you’re all set!

Cooking

With everything prepped, it’s time to bring our soup to life. In a pot over medium heat, pour in the olive oil and let it warm up. Once it’s hot, toss in your chopped onions and sauté until they’re nice and translucent-this should take about five minutes.

The smell will start to fill your kitchen, and that’s when the magic happens.

Next, add the minced garlic and let it cook for a minute. Then, throw in your cubed tomatoes, AP seasoning, and vegetable broth. Bring it to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

After that, take the pot off the heat and blend it until you achieve a smooth, velvety consistency.

Now, pour in the heavy cream and bring it back to a boil. While that’s happening, you’ll want to drop spoonfuls of your dumpling mixture right into the soup. Let them cook for about 10 to 15 minutes, until they’re puffed up and cooked through.

You’ll know it’s ready when they float to the top.

Serving & Variations

When it comes to serving, you can’t go wrong with a sprinkle of fresh herbs or a dash of pepper for a little extra kick. This Tomato Soup with Cheese Dumplings pairs beautifully with a crusty piece of bread or a light salad to balance things out.

Feel free to get creative with the dumplings too! You can experiment with different cheeses or even add in some herbs for an extra layer of flavor. If you’re looking to store leftovers, just keep the dumplings and soup separate to maintain their texture.

Reheat them together on the stove, and you’re good to go!

Wrapping Up

This Tomato Soup with Cheese Dumplings is a comforting classic that’s sure to become a staple in your kitchen. It’s simple, delicious, and packed with flavor, making it perfect for any occasion. I can’t wait for you to try it!

Recipe created by Leslie Ross for Trust Me Try It.

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Tomato Soup with Cheese Dumplings

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 12

Ingredients

• 4 ripe tomatoes (peeled, cubed)
• 2-3 tbsps Olive oil
• 1 yellow onion (chopped)
• 2 tsps minced garlic
• 4 cups vegetable broth
• 1 tbsp AP seasoning
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp oregano
• 1/2 tsp salt
• 1 cup shredded cheese
• 1 1/2 cups heavy cream
• 1/3 cup of water

Instructions

• In a pot over medium heat, pour in your olive oil and allow it to heat up.
• Once hot, add in the onions and sauté until translucent.
• Add in the garlic and cook for a minute.
• Add the tomatoes, AP seasoning, and vegetable broth.
• Bring to a boil, reduce heat to a low, and simmer for 20 minutes.
• After 20 minutes, remove the pot from the heat and use a blender to get a smooth tomato soup consistency.
• Pour the heavy cream into the soup and return to a boil.
• In a mixing bowl, add the flour, baking powder, oregano, and salt.
• Mix those ingredients well.
• Slowly whisk in the water (you may need less or more) to the flour mixture to create a dough consistency.
• Stir in the shredded cheese.
• With a tablespoon, carefully drop in the spoonfuls of the dumpling mixture.
• Cook the soup for 10-15 minutes or until the dumplings are cooked all the way through.