Description
Savor the warmth of rich tomato soup paired with fluffy cheddar bay dumplings, creating a comforting meal perfect for chilly evenings or busy weeknights.
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable stock
- 1 cup heavy cream
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 1 cup shredded sharp cheddar cheese
- 1/4 cup melted butter
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt 2 tbsp of butter. Add diced onions and minced garlic; sauté until soft and fragrant, about 5 minutes.
- Stir in chopped tomatoes and vegetable stock. Bring to a simmer and cook for 20 minutes to meld flavors.
- Blend the mixture using an immersion blender until smooth. Return to low heat and stir in heavy cream.
- In a mixing bowl, combine flour, baking powder, shredded cheddar cheese, melted butter, salt, and pepper; mix until just combined.
- Drop spoonfuls of dumpling batter into the simmering soup. Cover and steam for about 10 minutes until fluffy.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 70mg