Description
A comforting classic that merges hearty tomato soup with soft, cheesy dumplings, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 cup shredded cheddar cheese
- 3/4 cup milk
- 2 tablespoons unsalted butter, melted
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent—about 5 minutes.
- Stir in the crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring everything to a gentle simmer, allowing it to cook for about 20 minutes.
- In a mixing bowl, whisk together the flour, baking powder, garlic powder, and dried parsley.
- Fold in the shredded cheddar cheese until well-distributed, then mix the milk and melted butter before pouring it into the dry ingredients.
- Drop spoonfuls of the dumpling batter onto the simmering soup. Cover the pot and cook for 15 minutes until the dumplings are puffy and cooked through.
- Ladle the soup into bowls, placing the fluffy dumplings on top. Garnish with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for 3 days. The soup can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg