Creamy Tomato Soup with Cheese Dumplings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 cups chopped ripe tomatoes
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- Salt and pepper to taste
- Instructions:
Instructions
- Sauté diced onion in a large pot until translucent (5-7 minutes). Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in chopped tomatoes and vegetable broth; bring to a gentle simmer. Cover and cook for 20-25 minutes.
- Blend soup until smooth. Stir in heavy cream and season with salt and pepper; keep warm.
- In a separate bowl, mix flour and baking powder; fold in cheddar cheese. Gradually add water or vegetable broth to form a soft dough.
- Bring soup back to a simmer and drop spoonfuls of dumpling dough into the soup. Cover and cook for 10-15 minutes without peeking.
- Serve hot, garnished with fresh basil or extra cheese if desired.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 410
- Sugar: 8g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg