Description
A cozy comfort food recipe that combines rich tomato soup with fluffy cheddar bay dumplings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 3/4 cup milk
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
- Add crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a simmer and cook for 20 minutes.
- In a bowl, mix flour, baking powder, garlic powder, onion powder, and salt. Stir in cheddar cheese and parsley.
- Add milk to the dry ingredients and mix until just combined.
- Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook for an additional 15 minutes.
- Serve hot and enjoy your wholesome meal!
Notes
- For a spicier soup, add red pepper flakes.
- Feel free to use fresh tomatoes instead of canned.
- Leftover dumplings can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg