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–+ servings
Cheese Dumpling Tomato Soup:

Cheese Dumpling Tomato Soup

A cozy and comforting Cheese Dumpling Tomato Soup that delights with its rich flavors and fluffy dumplings.
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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
  

For the Soup Base
  • 2 tablespoons Olive Oil can substitute with canola or avocado oil
  • 1 medium Yellow Onion chopped
  • 3 cloves Garlic minced
  • 2 tablespoons Tomato Paste can be omitted
  • to taste Red Pepper Flakes optional
  • 28 ounces Crushed Tomatoes canned or fresh
  • 4 cups Chicken or Vegetable Broth water can be used as an alternative
  • 1 teaspoon Granulated Sugar balances acidity
  • 2 teaspoons Dried Basil or Italian Seasoning
  • ½ cup Heavy Cream can substitute with coconut milk
  • to taste Kosher Salt
  • to taste Black Pepper
For the Dumplings
  • 1 cup Whole-Milk Ricotta cottage cheese can be used as a substitute
  • 1 cup Low-Moisture Mozzarella or fresh mozzarella
  • ½ cup Parmesan Cheese nutritional yeast for a vegan option
  • 1 large Egg can substitute with a flax egg
  • 1 cup All-Purpose Flour gluten-free flour blend can be used
  • 1 teaspoon Baking Powder fresh for best results
  • 1 teaspoon Garlic Powder optional
  • to taste Fresh Parsley can be replaced with chives

Equipment

  • Large pot
  • Immersion Blender
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and sauté for about 5-7 minutes until translucent.
  2. Add 3 minced garlic cloves and 2 tablespoons of tomato paste, stirring for 1-2 minutes. Add red pepper flakes to taste.
  3. Pour in 28 ounces of crushed tomatoes and 4 cups of broth. Add a pinch of sugar and 2 teaspoons of dried basil. Bring to a gentle boil, then lower to a simmer for 10-15 minutes.
  4. Blend the soup until smooth with an immersion blender, then stir in ½ cup of heavy cream and season with salt and pepper.
  5. In a bowl, mix 1 cup whole-milk ricotta, 1 cup low-moisture mozzarella, ½ cup Parmesan, 1 egg, 1 cup flour, and 1 teaspoon baking powder until a thick batter forms.
  6. Drop spoonfuls of dumpling batter into the simmering soup, cover, and cook for 6-8 minutes until puffed and cooked through.
  7. Taste and adjust seasoning. Ladle soup into bowls and garnish as desired before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently on the stove.

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