Introduction
Tutorial: how to make tomato soup with cheddar bay dumplings — silky basil tomato soup + steam-cooked cheddar bay dumplings. 45 min cozy.
Ingredients List
- 3 tbsp oil + 2 tbsp butter + 1 onion + 6 garlic + 1 tbsp tomato paste + oregano + Italian + chili flakes
- 2 cans (28 oz) crushed tomatoes + 3 cups broth + 1 tbsp brown sugar + salt + pepper + 1/2 cup cream + 1/2 cup parmesan + 1/2 cup basil
- 2 cups flour + 1 tbsp baking powder + salt + garlic + Old Bay + parsley + 1 cup buttermilk + 1.5 cups cheddar
- 1/4 cup melted butter + 2 garlic + parsley for brush
Timing
Soup 20. Dough 5. Steam 18. Total 45 min.
Step 1 — Soup Base
Onion 5 min. Garlic + paste + spices 1 min.
Step 2 — Simmer 12 Min
Tomatoes + broth + sugar + S&P.
Step 3 — Blend + Enrich
Immersion blend. Cream + parm 2 min.
Step 4 — Dough
Whisk dry. Mix buttermilk + cheddar. Combine just.
Step 5 — Drop + Steam 15 Min
Gentle simmer. Heaping tbsp drops. COVER. NO LIFT.
Step 6 — Garlic Butter + Serve
Brush dumplings. Stir basil into soup. Garnish parm + chives + pepper.
Nutritional Information
- Calories 520 | Protein 18g | Fat 26g | Carbs 50g | Vit C 50% DV
Healthier Alternatives
Coconut milk. Nutritional yeast vegan. Whole wheat. Low-sodium broth. Almond flour low-carb.
Serving Suggestions
Arugula-lemon salad. Crusty bread. Pesto swirl. Dinner parties. Chianti, sangiovese.
Common Mistakes to Avoid
- Lid lift
- Overworked dough
- Boiling soup
- Pre-shredded cheese
- No garlic butter
Storing Tips
Soup 5 days, dumplings 2 days separate. Soup freezes 3 mo. Dumplings no freeze. Soup 2 days ahead.
Conclusion
That’s how to make tomato soup with cheddar bay dumplings. Comment your stir-in twist, share a photo, subscribe.
FAQs
Marinara? Yes.
No buttermilk? Milk + vinegar.
Gummy? Overworked or lid lifted.
Bake separately? 425°F 12 min.
Vegetarian? Yes.
Freeze? Soup yes, dumplings no.
Recipe Card: Tomato Soup with Cheddar Bay Dumplings
Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 6 | Calories: 520/serving
Ingredients
- Soup: 3 tbsp olive oil + 2 tbsp butter + 1 onion + 6 garlic + tomato paste + oregano + Italian + chili + 2 cans crushed tomatoes + 3 cups broth + brown sugar + salt + pepper + 1/2 cup cream + 1/2 cup parmesan + 1/2 cup basil
- Dumplings: 2 cups flour + 1 tbsp baking powder + salt + garlic + Old Bay + parsley + 1 cup buttermilk + 1.5 cups sharp cheddar
- Brush: 1/4 cup melted butter + 2 garlic + parsley
Instructions
- Sauté onion + garlic + tomato paste + spices.
- Simmer crushed tomatoes + broth + sugar + S&P 12 min.
- Blend smooth; stir in cream + parmesan.
- Mix dumpling dough (dry, then buttermilk + cheddar).
- Drop heaping tablespoons on soup, cover tightly, simmer 15 min — no peeking.
- Brush dumplings with garlic butter; stir basil into soup; serve garnished.
Nutrition (per serving)
Calories 520 | Protein 18g | Fat 26g | Carbs 50g | Vit C 50% DV
