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A white baking dish filled with creamy orange tomato soup topped with five large, golden-brown cheddar cheese dumplings garnished with fresh parsley.

Tomato Soup with Cheddar Bay Dumplings

This comforting tomato soup is rich, creamy, and topped with fluffy cheddar bay–style dumplings for a cozy, satisfying meal perfect for cooler days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Tomato Soup
  • 2 tbsp olive oil
  • 1 onion medium, finely chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes canned
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp sugar
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • salt and black pepper to taste
Cheddar Bay Dumplings
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 tbsp butter melted
  • 3/4 cup sharp cheddar cheese shredded
  • 1 tbsp fresh parsley chopped

Equipment

  • Large Pot
  • Mixing Bowl

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until soft.
  2. Add garlic and tomato paste and cook for 1 minute until fragrant.
  3. Stir in crushed tomatoes, vegetable broth, sugar, basil, oregano, salt, and pepper.
  4. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
  5. Stir in heavy cream and reduce heat to low.
  6. In a bowl, whisk together flour, baking powder, garlic powder, and salt.
  7. Add milk and melted butter, mixing until just combined. Fold in cheddar and parsley.
  8. Drop spoonfuls of dumpling dough onto the simmering soup.
  9. Cover and cook for 12–15 minutes until dumplings are puffed and cooked through.
  10. Serve hot, garnished with extra parsley or cheese if desired.

Notes

For an extra-smooth soup, blend before adding the cream and dumplings. This pairs perfectly with a crisp green salad.