Tomato Soup & Cheesy Herbed Dumplings
A warm and comforting bowl of creamy tomato soup paired with fluffy herbed dumplings, perfect for chilly evenings and family gatherings.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped Chopped
- 2 cloves garlic, minced Minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth Homemade or store-bought
- 1 teaspoon sugar To balance acidity
- 1 cup heavy cream For creaminess
For the Dumplings
- 1 cup all-purpose flour Can use gluten-free flour
- 1 cup shredded cheese (cheddar or mozzarella) Cheddar or mozzarella recommended
- 2 tablespoons fresh herbs (basil or parsley) Chopped
Instructions
Preparation
- Gather all ingredients. Chop the onion and mince the garlic.
Cooking the Soup
- In a pot, heat the olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent.
- Add the minced garlic and cook for another minute until aromatic.
- Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
- Add the sugar and season with salt and pepper. Bring to a gentle simmer.
- Let the soup simmer for about 20 minutes to meld the flavors.
- Stir in the heavy cream and adjust seasoning if needed.
Making Dumplings
- In a separate bowl, combine the flour, shredded cheese, and fresh herbs.
- Gradually add water until the mixture reaches a dough-like consistency.
- Drop spoonfuls of the dumpling mixture into the simmering soup.
- Cook the dumplings in the soup for about 10 minutes, keeping the pot covered.
Serving
- Once the dumplings are fluffy, serve the soup warm. Garnish with fresh herbs if desired.
Notes
For a vegan version, substitute heavy cream with coconut cream. For gluten-free, use gluten-free flour. Store leftovers in an airtight container for 3-4 days in the refrigerator.