Tomato soup with cheddar bay dumplings
Tomato soup with cheddar bay dumplings is a comforting bowl full of flavor and fun textures. The smooth, tangy tomato soup pairs perfectly with warm, cheesy dumplings that are soft…
By Emily
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Reading time: 7 min
Tomato soup with cheddar bay dumplings is a comforting bowl full of flavor and fun textures. The smooth, tangy tomato soup pairs perfectly with warm, cheesy dumplings that are soft and fluffy with a cheesy kick. It’s like a classic tomato soup got a tasty upgrade with those little bites of cheddar bay goodness floating on top.
I love making this soup when I want something cozy but a bit special. The dumplings are easy to mix up and quickly turn the soup into a heartier meal that feels like a hug in a bowl. My favorite part is biting into the dumplings and getting that rich, cheesy taste alongside the fresh tomato flavor. It always puts a smile on my face!
This soup is great on a chilly day when you need something warm and satisfying. I like to serve it with a little crunchy bread to dunk or just enjoy as is. It’s one of those recipes that’s simple but feels like a treat, and it’s always a hit for both family dinners and casual get-togethers.
Key Ingredients & Substitutions
- Crushed Tomatoes
- The base of the soup, crushed tomatoes give a rich and tangy flavor. If you prefer, use whole canned tomatoes and crush them yourself for a fresher texture.
- Onion and Garlic
- These build the soup’s flavor foundation. Yellow onions work best here. For a milder taste, swap garlic with garlic powder.
- Cheddar Cheese
- Sharp cheddar is the heart of the dumplings, packing in cheesy flavor. If you want less sharpness, try mild or medium cheddar. Vegans can use dairy-free cheddar-style shreds.
- Baking Powder
- This helps dumplings rise and stay fluffy. Ensure it’s fresh for best results or substitute with baking soda plus a little acid like cream of tartar.
- Butter & Milk
- Essential for dumpling moisture and tenderness. You can swap butter for a mild oil and dairy milk for plant-based alternatives like oat or almond milk.
How Do I Make Tender, Flavorful Cheddar Bay Dumplings?
Getting dumplings light and fluffy can be tricky, but here are some tips:
- Mix dry ingredients well before adding wet ingredients to evenly distribute baking powder.
- Combine the batter gently. Overmixing causes tough dumplings.
- Drop spoonfuls gently into boiling soup without stirring afterward—this helps them keep their shape.
- Cover during cooking to trap steam, allowing dumplings to puff up and cook through.
- Don’t lift the lid early, or the steam escapes and dumplings won’t rise properly.
- Once cooked, they should be tender inside with a subtle golden top.
Practice makes perfect! My favorite way is to serve dumplings fresh, so they stay soft and cheesy with every bite.
Equipment You’ll Need
- Large pot with lid – perfect for cooking the soup and steaming dumplings all in one place.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Mixing bowl – to combine the dumpling ingredients easily.
- Measuring cups and spoons – handy to get your ingredient amounts just right for the dumplings and soup.
- Spoon or small ice cream scoop – helps drop evenly sized dumplings into the soup without mess.
Flavor Variations & Add-Ins
- Add cooked crumbled sausage or shredded chicken to the soup for extra protein and a heartier meal.
- Swap sharp cheddar for pepper jack cheese in the dumplings to add a mild spicy kick.
- Stir in roasted red peppers or fresh basil into the soup for a fresh, sweet twist.
- Mix chopped spinach or kale into the soup just before adding dumplings to boost the veggies.
Tomato Soup with Cheddar Bay Dumplings
Ingredients You’ll Need:
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- ½ cup heavy cream or half-and-half (optional for creaminess)
For the Cheddar Bay Dumplings:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted and slightly cooled
- ½ cup shredded sharp cheddar cheese
- ⅓ cup whole milk
- 1 tablespoon fresh parsley or dried parsley flakes (plus extra for garnish)
- Freshly ground black pepper, to taste
Time Needed
This recipe takes about 10 minutes to prep, 20 minutes to simmer the soup, and 12-15 minutes to cook the dumplings. In total, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Tomato Soup
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant. Pour in the crushed tomatoes and broth, and stir everything together. Add the sugar, basil, thyme, salt, and black pepper. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let it simmer for 15-20 minutes to develop flavor. For a smoother texture, use an immersion blender to puree the soup until velvety. Stir in cream or half-and-half if you want it creamier and adjust the seasoning to your taste.
2. Prepare the Cheddar Bay Dumpling Batter
In a medium bowl, whisk together the flour, baking powder, garlic powder, and salt. Stir in the shredded cheddar cheese and parsley. Add the melted butter and milk, mixing gently just until combined. The batter will be thick and a little sticky — be careful not to overmix so the dumplings stay light and tender.
3. Cook the Dumplings in the Soup
Bring your simmering tomato soup back to a gentle boil. Drop tablespoon-sized spoonfuls of the dumpling batter evenly over the surface of the soup. Reduce the heat to low, cover the pot with a lid, and let the dumplings steam for 12-15 minutes without lifting the lid. This will let them puff up and cook through, becoming soft and slightly golden on top.
4. Serve and Enjoy
Scoop generous portions of soup and dumplings into bowls. Garnish with extra parsley and freshly ground black pepper if you like. Serve warm and enjoy the delicious blend of tangy tomato soup paired with the cheesy, fluffy cheddar bay dumplings — a comforting treat perfect for any day!
Can I Use Frozen Dumplings for This Recipe?
It’s best to make the cheddar bay dumplings fresh for this soup, as their texture is most tender and fluffy when cooked right in the simmering soup. If you have leftover dumplings, you can freeze them on a tray and transfer to a container; reheat gently in warmed soup or broth.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the tomato soup base early and refrigerate it for up to 3 days. When ready to serve, reheat the soup and add fresh dumpling batter directly into the pot to cook just before serving.
What Can I Substitute for Heavy Cream?
If you want a lighter or dairy-free option, try using coconut milk or cashew cream instead of heavy cream. Half-and-half or whole milk also work for a less rich but still creamy texture.
Can I Add Vegetables or Protein to This Soup?
Absolutely! Feel free to stir in cooked shredded chicken, sausage, or fresh vegetables like spinach or bell peppers to boost flavor and nutrition. Just add extras before dropping in the dumplings so they cook evenly.