Tomato soup with cheddar bay dumplings
This Tomato Soup with Cheddar Bay Dumplings is a comforting bowl full of rich, tangy tomato flavor paired with soft, cheesy dumplings that melt in your mouth. The dumplings are…
Tip: save now, cook later.This Tomato Soup with Cheddar Bay Dumplings is a comforting bowl full of rich, tangy tomato flavor paired with soft, cheesy dumplings that melt in your mouth. The dumplings are packed with sharp cheddar, giving each bite a warm and cheesy surprise that makes this soup feel extra special.
I love making this soup on chilly days because the dumplings are like little pillows of happiness floating in the tomato broth. The cheddar adds just the right amount of creaminess without needing any cream, so it feels hearty but still fresh. I usually whisk the dumplings gently into the soup, so they stay tender and delicious.
Serving this soup with a slice of crusty bread or a simple green salad makes it a perfect, comforting meal. It’s a crowd-pleaser every time—kids and adults both can’t get enough of those cheesy dumplings swimming in warm tomato goodness. I always find myself looking forward to the first spoonful!
Key Ingredients & Substitutions
Tomatoes: Crushed canned tomatoes make this soup rich and flavorful. If fresh tomatoes are in season, you can roast and blend them for a fresher taste. Make sure to pick quality canned tomatoes without added herbs or spices.
Cheddar Cheese: Sharp cheddar gives the dumplings their signature cheesy kick. You can swap it with mild cheddar, Monterey Jack, or even a mix of cheeses like Parmesan for a different twist. Avoid pre-shredded cheese, which may not melt as well.
Buttermilk: This keeps the dumplings tender and adds a slight tang. If you don’t have buttermilk, mix 1 tbsp lemon juice or white vinegar with 2/3 cup milk, let it sit 5 minutes, and use that as a substitute.
Butter: Cold butter in the dumplings is important for light texture. Cut it into small pieces and mix quickly so it stays cold and creates flakiness. You can use salted or unsalted butter, just adjust salt in the recipe accordingly.
How Can I Make Fluffy, Tender Cheddar Bay Dumplings?
The trick is to handle the dough gently and cook the dumplings properly in the soup:
- Mix the dry ingredients including baking powder and baking soda before adding wet ingredients — this ensures even leavening.
- Cut in cold butter until the mixture looks crumbly; avoid warming the butter with your hands.
- Add the buttermilk last and stir just until combined. Overmixing can make dumplings tough.
- Drop spoonfuls carefully into simmering soup so they keep their shape.
- Cover the pot while cooking to trap steam which helps dumplings rise and cook evenly.
- Avoid peeking too often—lifting the lid releases steam and can make dumplings dense.
Finally, brushing cooked dumplings with melted butter adds flavor and keeps them moist. Using fresh chopped parsley in the dough and as a garnish brightens the dish visually and taste-wise.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for simmering the tomato soup evenly without burning.
- Wooden spoon or silicone spatula – lets you stir the soup and drop dumpling dough gently.
- Mixing bowls – one for the dumpling dough to combine ingredients easily.
- Measuring cups and spoons – to get precise amounts for perfect dumplings and soup flavor.
- Immersion blender (optional) – makes blending the soup smooth quick and simple right in the pot.
Flavor Variations & Add-Ins
- Swap cheddar with smoked gouda or pepper jack cheese in the dumplings for a smoky or spicy twist.
- Add fresh basil or thyme to the soup for an herby boost that pairs well with the tomato base.
- Mix cooked, crumbled bacon or diced ham into dumplings for a savory meat addition.
- Stir in sautéed spinach or kale to the soup for extra greens and a nourishing touch.
Tomato Soup with Cheddar Bay Dumplings
Ingredients You’ll Need:
For the Tomato Soup:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt and pepper to taste
- ½ cup heavy cream or half-and-half
- Fresh parsley, chopped (for garnish)
For the Cheddar Bay Dumplings:
- 1 ½ cups all-purpose flour
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 4 tbsp cold unsalted butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese
- ⅔ cup buttermilk
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp melted butter (for brushing)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook the soup, plus an extra 12 minutes to cook the dumplings right in the soup. In total, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Tomato Soup:
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
Add crushed tomatoes, broth, sugar, basil, oregano, salt, and pepper. Stir everything together, then bring the soup to a simmer. Lower the heat and cook uncovered for 20 minutes, stirring every so often.
Use an immersion blender to carefully blend the soup until smooth. Stir in the heavy cream and taste to adjust the seasoning. Keep the soup warm on low heat.
2. Making the Cheddar Bay Dumplings:
In a medium bowl, whisk together flour, garlic powder, salt, baking powder, and baking soda. Cut in the cold butter using your fingers or a pastry cutter until the mixture looks crumbly.
Mix in the shredded cheddar cheese and fresh parsley. Pour in the buttermilk and gently stir just until the dough comes together. Be careful not to overmix to keep the dumplings tender.
3. Adding Dumplings to the Soup:
Drop spoonfuls of the dumpling dough (about 1-2 tablespoons each) into the simmering soup. Cover the pot with a lid and cook the dumplings for 10–12 minutes without lifting the lid. This helps them cook evenly and puff up nicely.
4. Finishing Touches and Serving:
After the dumplings are cooked, remove the lid and brush melted butter on top to add flavor and shine. Ladle the hot soup with dumplings into bowls, garnish with more fresh parsley if you like, and serve immediately. A slice of crusty bread makes a lovely side!
Can I Use Frozen Dumplings for This Soup?
It’s best to use the dumplings fresh for the best texture. If you need to freeze them, shape the dumplings, freeze on a baking sheet until solid, then store in a bag. Add frozen dumplings directly to simmering soup and cook a few minutes longer until heated through.
How Can I Make This Soup Dairy-Free?
For a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. Use dairy-free butter or oil in the dumplings and replace cheddar with a plant-based cheese if desired.
Can I Make the Soup and Dumplings Ahead of Time?
You can make the tomato soup base a day ahead and refrigerate it. Prepare the dumpling dough fresh when ready to serve for best results, as dumplings are best cooked immediately to stay fluffy.
How Should I Store Leftovers?
Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally. Dumplings may soften a bit but remain tasty!
