Tomato Soup with Cheddar Bay Dumplings Recipe

Prep Time 20 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 95  C
Servings: 4
Best Season: Fall, Winter
Description

This comforting Tomato Soup with Cheddar Bay Dumplings combines a rich, velvety tomato base with fluffy, savory cheddar-herb dumplings inspired by classic Cheddar Bay biscuits. It’s a cozy, flavorful, and satisfying one-pot meal perfect for cold days, busy nights, or whenever you crave a warm, homemade soup packed with character.

Ingredients
    For the Tomato Soup Base
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 1 tbsp tomato paste
  • 4 cup crushed tomatoes (canned or fresh)
  • 2 cup vegetable broth (unsalted)
  • 1 cup water
  • 1 tsp sugar (to balance acidity)
  • 0.75 tsp salt (adjust to taste)
  • 0.5 tsp black pepper
  • 0.5 cup heavy cream (halal-certified)
    • For the Cheddar Bay Dumplings
  • 1.25 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.5 tsp dried parsley
  • 0.5 cup cheddar cheese, freshly shredded
  • 3 tbsp cold unsalted butter, grated
  • 0.67 cup buttermilk (or milk + 1 tsp lemon juice, rested 5 min)
    • For Garnishing
  • 1 tbsp chopped fresh parsley
  • Extra shredded cheddar (optional)
Instructions
    Build the Flavor Base
  1. 1
    Heat olive oil and butter in a large soup pot over medium heat. Add onions, carrot, and celery. Cook for 5–7 minutes until soft and fragrant. Add minced garlic and cook for another 30 seconds. Sprinkle in smoked paprika, thyme, and oregano, stirring to coat the vegetables with spices.
    2. Add Tomato Elements
  2. 2
    Stir in the tomato paste and cook for 1 minute to caramelize its flavor. Add crushed tomatoes, vegetable broth, water, sugar, salt, and pepper. Mix well and bring the soup to a gentle simmer.
    3. Simmer and Blend
  3. 3
    Simmer uncovered for 12–15 minutes to deepen the flavor. Use an immersion blender to puree the soup until smooth. (Or cool slightly and blend in batches.) Return the blended soup to the pot.
    4. Stir in Cream
  4. 4
    Reduce heat to low and stir in the heavy cream. Keep the soup warm at a gentle simmer—do not boil after adding cream.
    5. Make the Cheddar Bay Dumpling Dough
  5. 5
    In a mixing bowl, combine flour, baking powder, baking soda, salt, garlic powder, onion powder, and dried parsley. Add grated cold butter and rub into the flour using fingertips until it resembles coarse crumbs. Mix in shredded cheddar. Pour in buttermilk and stir until just combined. Do not overmix; the dough should be soft and slightly sticky.
    6. Add Dumplings to Soup
  6. 6
    Using a spoon or small scoop, drop dollops (about 1 tablespoon each) of dumpling dough directly on top of the simmering soup. Leave room between each dumpling for expansion.
    7. Steam the Dumplings
  7. 7
    Cover the pot with a tight-fitting lid and let the dumplings steam for 12–15 minutes on low heat. Avoid opening the lid too often – the steam is crucial for fluffy dumplings. After cooking, allow the dumplings to rest for 5 minutes with the heat off.
    8. Finish and Serve
  8. 8
    Ladle the soup into bowls, ensuring each portion gets 2–3 dumplings. Top with fresh parsley and a bit of cheddar if desired. Serve hot and enjoy the comforting richness.
Note

Make it vegetarian: The recipe is already vegetarian; just ensure broth is vegetable-based.

Add protein: Add cooked shredded chicken or white beans after blending the soup.

Dumpling consistency tip: If dough feels too dry, add 1–2 tbsp extra milk.

Storage:

  • Soup without dumplings lasts 3–4 days refrigerated.
  • Dumplings are best fresh but can be reheated by steaming for a few minutes.

Freezing: Freeze soup without dumplings up to 2 months. Dumplings do not freeze well.

Make it thicker: Add 1 extra tablespoon tomato paste or simmer longer.

Keywords: homemade tomato soup, cheddar bay dumplings, comfort food, winter soup, easy dinner
Read it online: https://petitepanini.com/recipe/tomato-soup-with-cheddar-bay-dumplings-recipe/