Tomato Soup with Cheese Dumplings
Creamy tomato soup with fluffy cheddar dumplings. One-pot, 30 minutes, freezer-friendly comfort food with gluten-free, vegetarian, and vegan options.
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Servings: 4 servings
Equipment
- Large pot or Dutch oven
- Mixing bowl
- Measuring cups and spoons
- Small scoop or two spoons
- Immersion blender (optional)
Ingredients
Tomato Soup
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 tsp crushed red pepper flakes optional
- 28 oz can crushed tomatoes
- 3 cups chicken or vegetable broth
- 1 tsp granulated sugar
- 1 tsp dried basil or Italian seasoning
- 1/2 cup heavy cream
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper freshly ground
Cheese Dumplings
- 1 cup whole-milk ricotta
- 1 cup shredded low-moisture mozzarella
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 2 tbsp fresh parsley, finely chopped
To Serve
- extra grated Parmesan for topping
- olive oil or melted butter for drizzling, optional
Instructions
- Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
- Stir in the garlic, tomato paste, and red pepper flakes. Cook until fragrant and the paste darkens slightly, about 1 to 2 minutes.
- Pour in the crushed tomatoes and broth. Add the sugar and dried basil. Bring to a gentle boil, then lower to a simmer and cook for 10 to 15 minutes to meld flavors.
- For a smoother soup, blend with an immersion blender to your preferred texture. Stir in the heavy cream, then season with the salt and black pepper. Keep the soup at a gentle simmer.
- While the soup simmers, make the dumpling mixture: In a bowl, combine ricotta, mozzarella, Parmesan, egg, flour, baking powder, garlic powder, salt, and parsley. Mix until a thick, scoopable batter forms. Let it rest 5 minutes.
- With the soup barely simmering (not boiling), drop heaping teaspoon to tablespoon-sized scoops of the dumpling batter into the pot, spacing them slightly. Cover and cook until puffed and set through, 6 to 8 minutes. Avoid vigorous boiling, which can break the dumplings.
- Taste and adjust seasoning. Ladle into bowls and finish with extra Parmesan and a light drizzle of olive oil or melted butter if you like.
Notes
Keep the soup at a gentle simmer when poaching the dumplings so they hold their shape. For a shortcut, use 4 cups of your favorite prepared tomato soup and proceed with the dumpling steps. Add fresh basil or spinach at the end if desired. Leftovers keep up to 3 days in the fridge; reheat gently so the dumplings don’t overcook.
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