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.