Description
This Best Tomato Soup with Cheddar Bay Dumplings is a comforting and flavorful dish that combines a rich tomato soup with fluffy, cheesy dumplings. Perfect for a cozy evening, this recipe elevates a classic comfort food to new heights.
Ingredients
- Canned Tomatoes
- Aromatics (Onion & Garlic)
- Broth (Vegetable or Chicken)
- Heavy Cream
- Fresh Basil
- Sugar
- Non-Alcoholic Cooking Wine Alternative
- Biscuit Mix
- Sharp Cheddar Cheese
- Butter
- Garlic Powder
- Dried Parsley
- Milk
Instructions
- Start the Soup Base: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add your chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Flavor: Pour in the canned tomatoes (crush them with your hands or a potato masher if whole), the vegetable or chicken broth, the non-alcoholic cooking wine alternative (if using), and a pinch of sugar. Add about half of your fresh basil leaves, torn. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently cook for at least 20-25 minutes, allowing the flavors to meld.
- Blend the Soup: Once simmered, remove the pot from the heat. Carefully use an immersion blender directly in the pot to blend the soup until it's silky smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender (make sure to vent the lid for hot liquids and blend on low, gradually increasing speed). Return the blended soup to the pot.
- Finish the Soup: Stir in the heavy cream and taste. Adjust seasoning with salt, black pepper, and more sugar if needed to balance the acidity. Keep the soup on very low heat, just barely simmering, while you prepare the dumplings.
- Prepare the Dumpling Dough: In a medium bowl, combine the biscuit mix, shredded sharp cheddar cheese, garlic powder, and dried parsley. Gradually add the milk, stirring just until a soft, shaggy dough forms. Be careful not to overmix; a few lumps are fine.
- Cook the Dumplings: Using a tablespoon or a small cookie scoop, gently drop spoonfuls of the dumpling dough directly into the simmering tomato soup. Don't overcrowd the pot; leave some space between each dumpling as they will expand.
- Steam the Dumplings: Cover the pot tightly and cook the dumplings for 10-12 minutes, or until they are puffed up, light, and cooked through. Resist the urge to lift the lid during this time, as the steam is crucial for proper cooking.
- Make the Garlic Butter Topping: While the dumplings are cooking, melt the butter in a small microwave-safe bowl or saucepan. Stir in a pinch of garlic powder and some fresh or dried parsley.
- Serve: Once the dumplings are cooked, gently ladle the Best Tomato Soup With Cheddar Bay Dumplings into bowls. Drizzle or brush each dumpling with the garlic butter mixture. Garnish with additional fresh basil leaves and perhaps a sprinkle of extra cheddar cheese. Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: Allow the soup to simmer for at least 20 minutes before blending for deep flavors. Taste and adjust seasoning as needed, and remember to keep the lid on while cooking dumplings for the best texture.