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Cheese Dumpling Tomato Soup

Cheese Dumpling Tomato Soup: Comfort in Every Spoonful

Cheese Dumpling Tomato Soup is a comforting bowl filled with creamy tomato soup and soft cheese dumplings, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil can substitute with canola or avocado oil
  • 1 medium Yellow Onion chopped; can use shallots
  • 2 cloves Garlic minced; fresh is best
  • 2 tablespoons Tomato Paste can be omitted if not available
  • 1/4 teaspoon Red Pepper Flakes optional for heat
  • 28 ounces Crushed Tomatoes canned or fresh
  • 4 cups Chicken or Vegetable Broth water can substitute
  • 1 teaspoon Granulated Sugar balances acidity
  • 1 tablespoon Dried Basil fresh is preferred
  • 1 cup Heavy Cream can swap with coconut milk for dairy-free option
  • 1 teaspoon Kosher Salt adjust to taste
  • 1/2 teaspoon Black Pepper adjust to taste
Cheese Dumplings
  • 1 cup Whole-Milk Ricotta cottage cheese can substitute
  • 1 cup Low-Moisture Mozzarella fresh mozzarella can also be used
  • 1/2 cup Parmesan Cheese nutritional yeast can be vegan substitute
  • 1 large Egg or flax egg for vegan option
  • 1 cup All-Purpose Flour gluten-free blend can be used
  • 1 tablespoon Baking Powder ensure freshness
  • 1 teaspoon Garlic Powder or fresh garlic
  • 2 tablespoons Fresh Parsley can be replaced with chives or omitted
  • Extra Grated Parmesan for garnishing, optional
  • Olive Oil or Melted Butter for finishing, optional

Equipment

  • Large pot
  • Mixing Bowl
  • immersion blender

Method
 

Preparation Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté 1 chopped yellow onion for 5-7 minutes until translucent.
  2. Add 2 minced garlic cloves, 2 tablespoons of tomato paste, and 1/4 teaspoon of red pepper flakes. Sauté for 1-2 minutes.
  3. Pour in 28 ounces of crushed tomatoes and 4 cups of broth, add 1 teaspoon of granulated sugar and 1 tablespoon of dried basil. Stir and bring to a gentle boil, then simmer for 10-15 minutes.
  4. Blend the soup with an immersion blender to desired consistency, stir in 1 cup heavy cream, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  5. In a mixing bowl, combine 1 cup ricotta, 1 cup mozzarella, 1/2 cup grated Parmesan, 1 large egg, 1 cup flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, and 2 tablespoons parsley. Mix until smooth.
  6. Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for 6-8 minutes.
  7. Taste and adjust the seasoning of the soup, ladle into bowls, and garnish with extra Parmesan and a drizzle of olive oil or melted butter.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 400mgIron: 2mg

Notes

This recipe can be made gluten-free or vegan by substituting certain ingredients. Store leftovers properly to maintain texture.

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