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Tomato Soup with Cheese Dumplings

A rich and creamy tomato soup topped with fluffy cheese dumplings — the ultimate cozy comfort meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Tomato Soup
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1 tsp sugar
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper
  • 0.5 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 cup heavy cream or milk
Cheese Dumplings
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup shredded cheddar or mozzarella
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp butter melted
  • 0.5 cup milk or buttermilk
  • 1 egg lightly beaten

Equipment

  • Large pot
  • Mixing bowls
  • Ladle
  • Whisk

Method
 

  1. Heat olive oil and butter in a large pot. Sauté onion until translucent, then add garlic.
  2. Stir in tomato paste, then add crushed tomatoes, broth, sugar, and seasonings.
  3. Simmer for 20 minutes, blend until smooth, and stir in cream.
  4. For dumplings, mix dry ingredients, stir in cheeses, butter, milk, and egg until just combined.
  5. Drop spoonfuls of dough onto simmering soup, cover, and cook 10–12 minutes until fluffy.
  6. Serve hot, garnished with basil and extra cheese.

Notes

For vegetarian option, use vegetable broth and skip Parmesan if needed.