Get ready to fall in love with this incredibly comforting dish, Creamy Tomato Soup with Cheddar Dumplings. A flavorful tomato soup base topped with soft, cheesy dumplings creates a culinary hug that’s perfect for any chilly day.
Why You’ll Love This Recipe
- Comforting and Velvety: The soup has a rich, creamy texture that warms every corner of your soul.
- Cheesy Dumpling Delight: A cheesy twist on classic dumplings that melts in your mouth.
- Quick and Easy: From start to finish, you can have this delightful meal ready in just over 30 minutes.
- Versatile: Perfect for a cozy night in or an impressive dish for dinner guests.
Ingredients You’ll Need
The beauty of this Creamy Tomato Soup with Cheddar Dumplings lies in its simplicity. Each ingredient enhances the savory depth of the soup, while the dumplings elevate it to something truly special.
- Butter: Adds a rich, smooth base for sautéing the onions.
- Onion: Provides a subtle sweetness and depth to the soup’s flavor.
- Flour: Helps to thicken the soup, making it lusciously creamy.
- Chicken Stock: It gives the soup a fuller, more robust taste.
- Chopped Tomatoes: Mainstay of color and tang in the soup.
- Cheddar Cheese: Essential for creating those decadent, savory dumplings.
Variations
There’s room for innovation in this recipe, making it customizable to suit your palate or pantry. Change it up to enjoy every version of this comforting creation.
- Spicy Kick: Add a dash of red pepper flakes to give the soup a spicy edge.
- Herb Infusion: Add fresh basil or thyme for a fragrant herbal touch that enhances the overall flavor.
- Non-Dairy Option: Use a vegetable broth and dairy-free cheese for a vegan-friendly version.
How to Make Creamy Tomato Soup with Cheddar Dumplings
Step 1: Sauté the Base
Start by melting butter in a saucepan, then add chopped onions. Cook until the onions are soft and translucent. This key step builds the aromatic foundation of your soup.
Step 2: Build the Soup
Whisk in flour and cook briefly. Slowly add the chicken broth followed by the tomatoes, then bring to a boil. Reduce to a simmer and season with sugar, salt, and pepper to balance and enhance the tomato’s natural sweetness.
Step 3: Prepare the Cheddar Dumplings
In a bowl, whisk the dry ingredients for dumplings, then cut in the cold butter until crumbly. Stir in the cheese and milk to form a soft dough. Drop in spoonfuls onto the simmering soup.
Step 4: Cook and Serve
Cover and let the dumplings cook without peeking for about 10-12 minutes. They’ll be fluffy and flavorful. Optionally, sprinkle extra cheddar on top before serving.
Pro Tips for Making Creamy Tomato Soup with Cheddar Dumplings
- Onion Perfection: To truly mellow out the onion’s bite, cook them slowly over medium heat until they’re soft and translucent.
- Dumpling Tenderness: Be gentle when mixing the dumpling dough to avoid toughening the gluten.
- Simmer Success: Ensure the soup is at a gentle simmer to allow the dumplings to cook thoroughly without breaking apart.
How to Serve Creamy Tomato Soup with Cheddar Dumplings
Garnishes
Top your soup with fresh herbs like basil or parsley, or finish with a drizzle of heavy cream for added richness and visual appeal.
Side Dishes
Serve alongside a crisp green salad or a slice of crusty bread to complement the creamy delight of the soup and dumplings.
Creative Ways to Present
For a fun twist, serve in individual soup crocks, so each guest gets their own piping hot portion topped with melty cheese.
Make Ahead and Storage
Storing Leftovers
Store leftover soup and dumplings separately in airtight containers in the refrigerator. They’ll keep well for up to three days.
Freezing
While the soup can be frozen for up to three months, it’s best to make fresh dumplings as they may not freeze as well.
Reheating
Warm the soup gently over low heat until hot, and add the dumplings for the final few minutes to ensure they’re heated through without getting overcooked.
FAQs
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Can I use fresh tomatoes instead of canned?
Absolutely! You’ll need about 4-5 medium-sized fresh tomatoes, peeled and chopped. Just remember that fresh tomatoes might require a slightly longer simmer to develop their flavor.
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What’s the best type of cheese to use in the dumplings?
Sharp cheddar works beautifully for a strong, cheesy flavor, but feel free to experiment with your favorites like gouda or even pepper jack for a spicy kick!
-
Can this soup be made vegetarian?
Definitely! Swap the chicken stock for a robust vegetable broth, and you’ll have a delectable vegetarian dish.
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Why do the dumplings need cooking with the lid on?
Keeping the lid on traps the steam, which is crucial for thoroughly cooking the dumplings and keeping them fluffy and soft.
Final Thoughts
This Creamy Tomato Soup with Cheddar Dumplings is the ultimate comfort food fusion, ready to impress at any occasion. I hope you try it soon; your taste buds will thank you!
Print
Creamy Tomato Soup with Cheddar Dumplings Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American/ comforting
Description
This creamy tomato soup with cheesy cheddar dumplings is a comforting and hearty meal. The rich, smooth soup is enhanced with a hint of sweetness from tomatoes and sugar, while the cheesy dumplings add a satisfying, cheesy bite on top. Perfect for chilly days or when craving a cozy bowl of goodness.
Ingredients
For the soup:
- 1 tablespoon butter
- 1/2 medium onion, peeled and chopped
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups (360 ml) chicken stock
- 1 (14 oz / 425 g) tin of chopped tomatoes in tomato juice
- 1/2 teaspoon sugar
- Salt and black pepper to taste
For the dumplings:
- 1/2 cup (70 g) plain all-purpose flour
- 1/2 teaspoon baking powder
- Fine sea salt and coarse black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons cold butter
- 4 tablespoons grated sharp cheddar cheese (plus extra for sprinkling, optional)
- 1/4 cup (60 ml) milk
Instructions
- Prepare the soup: Melt the butter in a saucepan over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Make the roux: Whisk in the flour and cook for 1 minute, stirring constantly to eliminate raw flour taste.
- Add liquids: Gradually pour in the chicken stock while stirring, then add the undrained chopped tomatoes. Bring the mixture to a boil, then reduce heat to simmer. Stir in the sugar and season with salt and black pepper to taste. Let simmer gently for about 10 minutes to develop flavors.
- Make the dumplings: In a mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder. Drop in the cold butter and cut it into the flour mixture using a pastry cutter or forks until it resembles coarse crumbs with some larger pea-sized bits. Stir in the grated cheddar cheese.
- Form the dough: Add the milk gradually, stirring gently until a soft, shaggy dough forms.
- Cook the dumplings: Drop spoonfuls of the dough onto the simmering soup, spacing them apart. Cover tightly with a lid and simmer gently for 10-12 minutes without lifting the lid. The dumplings should be fluffy and cooked through when done.
- Serve: If desired, sprinkle additional cheddar cheese over the top to melt. Ladle the hot soup and cheesy dumplings into bowls, serve immediately, and enjoy this cozy, comforting meal.
Notes
- You can add a splash of cream or a drizzle of olive oil to the soup for extra richness.
- For a vegetarian version, use vegetable broth instead of chicken stock.
- The dumplings can be made ahead and kept refrigerated for up to a day before re-heating gently in the soup.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
