Description
Indulge in the velvety richness of this Tomato Soup, perfectly complemented by the fluffy, cheesy dumplings. A quick and satisfying meal that’ll warm your soul.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 28 oz canned crushed tomatoes
– 2 cups vegetable broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 2 tablespoons cold unsalted butter, cubed
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 3/4 cup milk
Instructions
1. – In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
2. – Add the minced garlic and cook for 1 minute, until fragrant.
3. – Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
4. – Bring the soup to a simmer and let it cook for 10 minutes, stirring occasionally.
5. – In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
6. – Stir in the shredded cheddar cheese and chopped parsley. Pour in the milk and stir just until a soft dough forms.
7. – Using a spoon or small scoop, drop the dumplings onto the simmering soup. Cover and cook for 15 minutes, or until the dumplings are cooked through.
8. – Serve the Tomato Soup & Cheesy Herbed Dumplings hot, garnished with additional fresh parsley if desired.
Notes
For a thicker soup, you can blend a portion of the soup using an immersion blender before adding the dumplings. Leftover soup can be stored in the refrigerator for up to 4 days or frozen for longer-term storage.
- Prep Time: 10
- Cook Time: 20
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: American