Homemade Tomato Soup with Cheddar Bay Dumplings Recipe | Cozy Comfort Food Dinner
Make this wholesome tomato soup with cheddar bay dumplings for the ultimate comfort food. Rich tomato flavor paired with fluffy, cheesy dumplings — perfect for family dinners, cozy nights, or cold-weather meals.
Equipment
- Dutch oven or soup pot
- Mixing bowls
- Measuring cups & spoons
- Wooden spoon/spatula
- Ladle
- Baking sheet (optional, for roasting tomatoes)
- Immersion blender or countertop blender
Ingredients
Soup Base:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 tbsp tomato paste
- 2 cans (28 oz) whole or fire-roasted tomatoes
- 3 cups vegetable or chicken broth
- 1 tsp dried basil
- ½ tsp thyme
- Pinch red pepper flakes
- Salt & pepper to taste
- ½ cup cream (optional, for richness)
Cheddar Bay Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup shredded sharp cheddar cheese
- 4 tbsp butter, softened
- 1 cup milk
- 1 tsp dried parsley or chives
Instructions
- Soup base: Heat oil in pot. Sauté onion, garlic, celery, and carrot until softened. Stir in tomato paste. Add tomatoes, broth, and seasonings.
- Simmer: Cook 20–30 minutes until flavors meld.
- Blend: Use immersion blender for smooth texture. Stir in cream if desired.
- Dumplings: Mix flour, baking powder, salt, herbs. Fold in cheese and butter. Add milk gradually until dough forms.
- Drop into soup: Spoon dough gently into simmering soup. Cover and cook 10–12 minutes until dumplings are fluffy.
- Serve: Ladle soup with dumplings into bowls. Garnish with parsley or basil.
Notes
- Make-ahead: Soup base can be made 1 day ahead; add dumplings fresh before serving.
- Storage: Refrigerate up to 3 days. Freeze soup base (without dumplings) up to 1 month.
- Variations: Add chili flakes for spice, roast tomatoes for depth, or swap dairy-free cheese for vegan dumplings.
- Pro Tip: Don’t overmix dumpling dough—minimal stirring keeps them tender.