Description
A comforting blend of creamy tomato soup paired with fluffy cheesy cheddar bay dumplings, perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh tomatoes, chopped (or canned tomatoes)
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh parsley
- 1 cup shredded cheddar cheese
- 1/2 cup cold butter, cubed
- 1/2 cup milk
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped tomatoes and vegetable broth. Bring to a simmer and let cook for 20 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper. Return to heat just long enough to warm through.
- Serve garnished with fresh basil.
- In a separate bowl, mix flour, baking powder, garlic powder, and parsley. Cut in cold butter until crumbly.
- Stir in cheddar cheese and milk until just blended. Do not over-mix.
- Drop dumpling mixture by spoonfuls into the simmering soup.
- Cook until dumplings are fluffy and cooked through, about 10 minutes.
- Enjoy your comforting delicious dish!
Notes
Store leftovers in an airtight container for up to three days. Reheat gently and avoid freezing dumplings.
