Description
A cozy and heartwarming dish combining homemade tomato soup with cheesy Cheddar Bay dumplings.
Ingredients
- Olive Oil (2 tablespoons)
- Onion (1 medium, diced)
- Garlic (4 cloves, minced)
- Carrots (2 medium, diced)
- Canned Diced Tomatoes (2 cans, 14.5 oz each)
- Vegetable Broth (4 cups)
- Fresh Basil (a handful, chopped)
- Sugar (1 tablespoon)
- Salt & Pepper (to taste)
- All-Purpose Flour (2 cups)
- Baking Powder (1 tablespoon)
- Salt (1/2 teaspoon)
- Shredded Cheddar Cheese (1 cup)
- Milk (3/4 cup)
- Butter (1/4 cup, melted)
Instructions
- Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add garlic and let it cook for about a minute.
- Add the Carrots: Toss in the diced carrots and sauté for another 5-7 minutes until tender.
- Mix in the Tomato Base: Add canned diced tomatoes with liquid and vegetable broth, bringing to a simmer.
- Add Flavor: Stir in fresh basil, sugar, salt, and pepper. Let simmer for about 20 minutes.
- Prepare the Dumplings: Preheat oven to 400°F (200°C). Whisk together flour, baking powder, and salt. Fold in cheddar.
- Create Dumpling Dough: Pour in milk and melted butter, mixing gently until just combined.
- Dollop and Bake: Drop spoonfuls of dough onto simmering soup and bake for 15-20 minutes until puffed and golden.
- Serve and Enjoy: Ladle soup into bowls with dumplings on top.
Notes
Garnish each bowl with a drizzle of olive oil and fresh herbs. Serve with crusty bread for the perfect meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: tomato soup, cheddar dumplings, comfort food, cozy recipes, vegetarian