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Tomato Soup with Cheese Dumplings

Tomato Soup with Cheese Dumplings for Cozy Comfort Nights

This Tomato Soup with Cheese Dumplings is a comforting vegetarian dish that elevates classic flavors with a creamy twist.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness and is essential for sautéing the onions.
  • 1 tablespoon Butter Infuses the soup with a creamy richness.
  • 1 medium Onion Provides a sweet flavor base that complements the tomatoes.
  • 1 cup Sweet Potato Adds natural sweetness and creaminess to balance acidity.
  • 3 cloves Garlic Brings a delightful savory depth to the soup.
  • 1 teaspoon Ground Cinnamon A warm spice that elevates the flavors.
  • 2 cups Fresh Basil Delivers refreshing herbal notes.
  • 2 cans Canned Chopped Tomatoes The key ingredient for a robust tomato flavor.
  • 4 cups Chicken Stock Enhances the soup’s savory depth.
  • 1 tablespoon Sugar Balances the acidity of the tomatoes perfectly.
  • 1/2 cup Single Cream Provides a rich and luscious finish.
For the Dumplings
  • 1 cup Dried Breadcrumbs Create a sturdy structure for the dumplings.
  • 1 tablespoon Baking Powder Acts as a leavening agent for fluffy dumplings.
  • 1 cup Mature Cheddar Offers a rich, delicious flavor.
  • 1 teaspoon Mustard Powder Adds a subtle tang to the dumplings.
  • 1 teaspoon Dried Oregano Introduces herbal notes for extra flavor.
  • 1 medium Egg Binds the dumpling mixture for perfect consistency.
  • 4 oz Cream Cheese Enhances creaminess and flavor in your dumplings.

Equipment

  • Large Pot
  • Blender
  • Mixing bowl

Method
 

Steps
  1. In a large pot, heat olive oil and butter over low heat. Dice onion and sweet potato, add to pot, and stir occasionally until softened, about 5-10 minutes.
  2. Stir in minced garlic and cinnamon, cooking for an additional minute.
  3. Add torn basil, chopped tomatoes, and chicken stock to the pot. Increase heat to medium-high and bring to a boil.
  4. Reduce heat to low, cover the pot, and let the soup simmer for 20 minutes.
  5. Blend the soup until smooth, then return it to the pot and stir in sugar, salt, pepper, and single cream.
  6. In a bowl, combine breadcrumbs, baking powder, cheddar, mustard powder, and oregano. Mix well, then incorporate beaten egg and cream cheese until combined.
  7. Form dumpling mixture into 8 equal balls and drop into simmering soup. Cook undisturbed for 10 minutes.
  8. Ladle the warm soup into bowls, placing two cheese dumplings in each serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store uncooked dumplings in the fridge for up to a day. Cook them directly in the soup for the best texture.

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