Description
A comforting and hearty tomato soup paired with fluffy cheese dumplings, perfect for chilly days.
Ingredients
Scale
- 4 ripe tomatoes, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup grated cheddar cheese
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp fresh basil, chopped
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté the onion in olive oil until golden brown. Add minced garlic and cook until fragrant.
- Pour in vegetable broth and bring to a gentle simmer.
- Gradually stir in the heavy cream and simmer for about 10 minutes.
- Blend the soup until smooth using an immersion blender.
- In a bowl, mix flour, baking powder, salt, and grated cheese. Add milk gradually to form a soft dough.
- Drop spoonfuls of dumpling dough into the simmering soup. Cover and cook for about 10 minutes until fluffy.
Notes
- For extra flavor, add a splash of lemon juice to the soup.
- You can substitute cheddar cheese with your favorite cheese.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg