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A steaming bowl of creamy tomato soup with Cheddar Bay dumplings, garnished with fresh herbs.

Ultimate Tomato Soup with Cheddar Bay Dumplings

This ultimate comfort dish combines a rich, tangy, and flavorful tomato soup with fluffy, cheesy, garlicky Cheddar Bay dumplings that steam right on top. It's a one-pot wonder that transforms pantry staples into a deeply satisfying and complete meal, perfect for chasing away any chill.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 cups low-sodium vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 large sprig fresh basil or 1 teaspoon dried basil
  • 1 teaspoon sugar optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 1/3 cup cold unsalted butter, grated
  • 3/4 cup sharp cheddar cheese, shredded
  • 2 tablespoons fresh parsley, finely chopped
  • 3/4 cup cold buttermilk

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Box grater
  • Mixing bowls
  • Whisk
  • Immersion blender (or standing blender)
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Cookie scoop or large spoon
  • Lid for pot
  • Toothpick

Method
 

  1. For the Soup: In a large Dutch oven, melt 2 tbsp butter with olive oil over medium heat. Add diced onion and a pinch of salt; cook until soft and translucent, 8-10 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Push onions aside and add tomato paste to the center of the pot. Toast for 1-2 minutes, then stir into the onions and garlic.
  4. Add the canned tomatoes with their juice, broth, oregano, basil, and optional sugar. Bring to a simmer, then reduce heat to low. Simmer uncovered for 25-30 minutes.
  5. Remove the basil sprig if used. Carefully blend the soup with an immersion blender or in batches in a standing blender until desired consistency is reached. Return to pot, season with salt and pepper, and keep on a low simmer.
  6. For the Dumplings: In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, 1/2 tsp salt, and cayenne.
  7. Add the grated cold butter and shredded cheddar. Use fingers or a pastry cutter to work into the flour until mixture resembles coarse crumbs with pea-sized butter bits. Stir in parsley.
  8. Pour cold buttermilk over the mixture. Stir with a fork or spatula until just combined into a shaggy, sticky dough. Do not overmix.
  9. To Combine: Ensure the soup is at a gentle simmer. Drop tablespoon-sized mounds of dumpling dough onto the soup surface (makes 12-14). Do not submerge.
  10. Immediately cover the pot with a tight-fitting lid. Reduce heat to medium-low to maintain a gentle simmer. Cook for 18 minutes without lifting the lid.
  11. After 18 minutes, remove the lid. Test a dumpling with a toothpick; it should come out clean. If needed, cover and cook for 2-3 more minutes.
  12. Serve immediately, ladling soup and dumplings into deep bowls. Garnish with extra parsley or cheese if desired.

Notes

For flaky dumplings, freeze the butter for 20 minutes before grating. No buttermilk? Make a substitute by mixing 3/4 cup milk with 2 tsp lemon juice or vinegar; let sit 5 minutes. For a creamy soup, stir in 1/2 cup heavy cream after blending. Leftovers are best stored with soup and dumplings separate in the fridge for up to 2 days; reheat soup gently and warm dumplings separately. A simple side salad with vinaigrette pairs well to cut the richness.