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Tomato Soup with Cheddar Bay Dumplings

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This cozy fall recipe pairs velvety tomato soup with fluffy, cheesy Cheddar Bay dumplings for the ultimate comfort food. It’s easy to make, packed with flavor, and perfect for chilly nights or family gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, diced (optional)
  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth or chicken broth (low sodium preferred)
  • 1 bay leaf
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1 teaspoon sugar
  • Kosher salt and black pepper, to taste
  • 1/2 cup heavy cream (or half-and-half or coconut milk)
  • 1 1/4 cups all-purpose flour (or gluten-free blend)
  • 2 teaspoons baking powder
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup whole milk (or plant-based milk)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt; sauté until translucent.
  2. Add garlic, carrots, and celery. Stir for 2-3 minutes until fragrant.
  3. Add tomato paste and stir into vegetables. Cook for 1-2 minutes until it darkens slightly.
  4. Pour in crushed tomatoes, broth, bay leaf, thyme, and sugar. Stir well and bring to a gentle simmer.
  5. Cover and simmer on low for 20 minutes, stirring occasionally. For a smoother soup, blend with an immersion blender or in batches in a countertop blender.
  6. While soup simmers, whisk together flour, baking powder, Old Bay, garlic powder, and salt in a large bowl.
  7. Add cold butter and cut in with fingers or a pastry cutter until mixture resembles coarse crumbs.
  8. Stir in shredded cheddar and chopped parsley.
  9. Pour in milk and stir gently until just combined. Dough will be sticky.
  10. Once soup is blended and gently simmering, drop heaping tablespoonfuls of dough onto the soup’s surface, leaving space between each (makes about 10-12 dumplings).
  11. Cover the pot and simmer for 15 minutes without lifting the lid. Check a dumpling by splitting it in half; it should be fluffy inside.
  12. Stir in heavy cream. Taste and adjust salt and pepper as needed. Remove bay leaf and thyme stems if using fresh.
  13. Ladle soup into bowls, ensuring each gets at least one dumpling. Garnish with extra parsley or cheddar if desired.

Notes

For gluten-free dumplings, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based cheese, vegan butter, and coconut or oat milk for cream and milk. Shred your own cheese for best melting. Don’t overmix dumpling dough for fluffiest results. Soup base can be made ahead and frozen; add fresh dumplings when reheating. Taste soup before serving and adjust seasoning as needed.

Nutrition

Keywords: tomato soup, cheddar bay dumplings, comfort food, fall recipe, easy soup, vegetarian option, Red Lobster biscuit dumplings, cozy dinner, family meal

Find it online: https://tempotaste.com/tomato-soup-with-cheddar-bay-dumplings-easy-cozy-fall-recipe/