Ultimate Tomato Soup with Cheddar Bay Dumplings that Comforts
This Ultimate Tomato Soup with Cheddar Bay Dumplings offers a comforting warmth perfect for chilly evenings.
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Servings: 4 bowls
Calories: 350kcal
Equipment
- Dutch oven
- Mixing bowl
- immersion blender
Ingredients
For the Soup
- 1 tbsp Butter substitution: use olive oil for a lighter flavor.
- 1 White Onion tip: yellow onions can also work in a pinch.
- 3 tbsp Flour can substitute with cornstarch or gluten-free flour.
- 3 cups Chicken Broth substitution: use vegetable broth for a vegetarian option.
- 3 cans (14.5 oz) Diced Tomatoes tip: roasted tomatoes can enhance flavor complexity.
- 1 tsp Sugar balances the acidity from the tomatoes.
- ¾ tsp Kosher Salt enhances all flavors.
- ¼ tsp Black Pepper adds a gentle kick.
For the Dumplings
- 2 cups All-Purpose Flour substitution: consider gluten-free flour.
- 1 tbsp Sugar adds a hint of sweetness to the dumplings.
- 1 tbsp Baking Powder helps dumplings rise.
- 2 tsp Garlic Powder infuses dumplings with aromatic flavor.
- ½ tsp Salt essential for seasoning dumpling dough.
- ¼ tsp Cayenne Pepper adds heat (optional).
- 1 cup Buttermilk can use regular milk or yogurt as a substitute.
- ½ cup Unsalted Butter melted for flavor.
- 1 ½ cups Sharp Cheddar Cheese shredded for irresistible flavor.
For the Herb Butter
- 2 tbsp Herb Butter includes 1 tbsp parsley and 1 tsp garlic powder as finishing touch.
Instructions
How to Make Ultimate Tomato Soup with Cheddar Bay Dumplings
- In a Dutch oven, melt butter over medium heat, add chopped white onions, and cook until they're soft and translucent, about 5 minutes.
- Whisk in 3 tablespoons of flour until smooth, then pour in 3 cups of chicken broth and 3 cans of diced tomatoes. Stir continuously until well combined.
- Add 1 teaspoon of sugar, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring to a gentle boil, then let it simmer for about 15 minutes.
- In a separate bowl, mix 2 cups of all-purpose flour, 1 tablespoon of sugar, baking powder, garlic powder, and salt. Combine buttermilk and melted butter, then add to dry ingredients along with cheddar cheese.
- Use an immersion blender to puree the soup until silky. Drop spoonfuls of dumpling dough into the simmering soup. Cover and cook for 15-20 minutes.
- In a small saucepan, melt 2 tablespoons of butter with parsley and garlic powder. Brush over dumplings, then stir into the soup for a flavorful finish.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 40g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 15mg | Calcium: 300mg | Iron: 2mg