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Tomato Soup with Cheddar Bay Dumplings

Tomato Soup with Cheddar Bay Dumplings

A velvety tomato soup simmered with aromatics and finished with cream, crowned with tender, garlicky Cheddar Bay–style dumplings for the ultimate cozy one-pot meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Dumpling Steaming 15 minutes
Total Time 55 minutes
Course Dinner, Lunch
Cuisine American, Comfort food
Servings 6 people
Calories 420 kcal

Equipment

  • 1 Dutch oven or large soup pot
  • 1 Immersion blender (optional, or use a stand blender)
  • 1 Mixing Bowl
  • 1 Ladle

Ingredients
  

Tomato Soup Base

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil for sautéing
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste bloom for deeper flavor
  • 28 oz crushed or whole peeled tomatoes preferably San Marzano
  • 2 cups low-sodium chicken or vegetable broth
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly ground
  • 1 tsp Italian seasoning or dried basil
  • 1 tsp granulated sugar optional, to balance acidity
  • 0.5 cup heavy cream or half-and-half

Cheddar Bay Dumplings

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 cup unsalted butter cold, grated or cut into small cubes
  • 1.25 cups sharp cheddar cheese shredded
  • 1 cup whole milk or buttermilk; add as needed for a thick drop-dough
  • 2 tbsp fresh parsley chopped

Garlic-Butter Finish

  • 2 tbsp unsalted butter melted
  • 0.25 tsp garlic powder
  • 1 tbsp fresh parsley chopped, for garnish

Instructions
 

Tomato Soup Base

  • Warm butter and olive oil in a large Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook 30–60 seconds until fragrant.
  • Stir in tomato paste and cook 1 minute to caramelize. Add tomatoes, broth, salt, pepper, Italian seasoning, and sugar (if using). Bring to a simmer and cook 10–15 minutes to meld flavors.
  • Blend the soup smooth with an immersion blender (or carefully in batches in a blender). Return to low heat and stir in heavy cream. Keep at a gentle simmer.

Cheddar Bay Dumplings

  • In a mixing bowl, whisk flour, baking powder, garlic powder, and salt.
  • Cut the cold butter into the flour until the mixture looks like coarse crumbs. Fold in shredded cheddar and parsley.
  • Stir in milk just until a thick, sticky drop-biscuit dough forms. Do not overmix.
  • Drop heaping tablespoonfuls of dough over the gently simmering soup, spacing slightly. Cover the pot tightly and cook 12–15 minutes over low heat—avoid lifting the lid so the dumplings steam through.

Finish & Serve

  • Combine melted butter and garlic powder. Brush or spoon over dumplings; sprinkle with parsley.
  • Ladle soup into bowls, nestle dumplings on top, and enjoy hot.

Notes

Keep the soup at a gentle simmer when steaming dumplings—boiling vigorously can break them apart. For make-ahead, store soup and dumplings separately; reheat soup over low and steam fresh dumplings just before serving.

Nutrition

Serving: 420gCalories: 420kcalCarbohydrates: 36g
Keyword Cheddar Bay Dumplings, one pot, tomato soup
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