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
Units
Scale
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
