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Cheesy Tomato Dumpling Soup

Cheesy Tomato Dumpling Soup

Creamy tomato soup loaded with pillowy cheddar dumplings for the coziest bowl. Weeknight-friendly comfort in under an hour.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 1.5 cup chopped yellow onion
  • 0.75 cup diced carrot
  • 0.75 cup diced celery
  • 2 tsp minced garlic
  • 3 tbsp tomato paste
  • 1.5 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes
  • 1 tsp granulated sugar
  • 28 oz crushed tomatoes
  • 4 cup vegetable broth, low-sodium
  • 1.25 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly ground
  • 0.5 cup heavy cream room temperature
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley divided, some for garnish
  • 1.5 cup all-purpose flour for dumplings
  • 2 tsp baking powder for dumplings
  • 0.75 tsp fine salt for dumplings
  • 0.5 tsp garlic powder for dumplings
  • 0.75 cup milk for dumplings
  • 3 tbsp unsalted butter, melted for dumplings
  • 1 cup shredded sharp cheddar cheese for dumplings

Instructions

Preparation Steps

  • Whisk flour, baking powder, fine salt, and garlic powder in a medium bowl.
  • Fold in cheddar and 1 tablespoon parsley. Stir in milk and melted butter until just combined. Let rest 10 minutes.
  • Warm olive oil in a large pot over medium heat. Soften onion, carrot, and celery with a pinch of salt, 6–8 minutes.
  • Stir in garlic and tomato paste. Cook until the paste darkens and smells sweet, 1–2 minutes.
  • Pour in crushed tomatoes and broth. Add Italian seasoning, sugar, red pepper flakes, kosher salt, and black pepper. Bring to a gentle simmer.
  • Reduce heat to maintain a low simmer. Drop heaping tablespoons of dough into the soup, spacing them out.
  • Cover and cook without peeking until dumplings are puffed and cooked through, 12–15 minutes.
  • Stir in heavy cream and Parmesan. Simmer 2 minutes more and adjust seasoning to taste.
  • Ladle into bowls and sprinkle with remaining parsley. Add extra Parmesan if you like.

Notes

Variation: Swap sharp cheddar for mozzarella in the dumplings, or stir a handful of baby spinach into the soup in the last 2 minutes. Make-ahead tip: Cook the tomato base and chill up to 3 days; reheat and cook dumplings to order for the best texture. The soup base also freezes well without the cream—stir it in after reheating.
This recipe is an original creation inspired by classic Cheesy Tomato Dumpling Soup flavors. All ingredient ratios and instructions are independently developed.