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Cheese Dumpling Tomato Soup is just what you need when cold weather hits. The smooth, rich tomato base paired with fluffy, cheese-filled dumplings turns this into something way beyond ordinary comfort food. It's like having your grilled cheese sandwich and tomato soup combined in one hearty bowl - perfect for staying warm on chilly evenings.
Soul-Warming Bowl of Goodness
I came up with this creation during a blizzard when I wanted something better than my usual tomato soup. There's something almost magical about watching those cheese-packed dumplings bobbing in the tomato broth, creating spots of melted deliciousness. It's now what my family begs for whenever rain pounds our windows, giving us all the feels of our favorite comfort foods in a single amazing dish.
Ingredients You'll Want
- Olive Oil: Used for cooking veggies and building flavor.
- Butter: Gives a lovely richness to the base.
- Onion: Creates that sweet, savory background taste.
- Sweet Potato: Brings natural sweetness and thickens the soup.
- Garlic: Adds that must-have aromatic punch.
- Canned Tomatoes: Go for chopped ones for the best tomato taste.
- Stock: Pick chicken or veggie depending on what you like.
- Basil: Get the fresh stuff for real herb flavor.
- Cream: Single or light works best for smoothness.
- Cinnamon: Just a bit adds unexpected warmth.
- Cheddar Cheese: Extra mature or sharp makes the dumplings pop.
- Breadcrumbs, Baking Powder, Mustard Powder: These help your dumplings hold up and taste great.
- Cream Cheese: Makes your dumplings extra soft inside.
Step-by-Step Cooking Guide
- Cook Your Veggies
- Warm up the olive oil and butter in a big pot. Toss in your diced onion and sweet potato. Cook them until they're soft, which takes about 5 minutes.
- Mix In Flavorings and Tomatoes
- Add your garlic, cinnamon, and basil to the pot. Let them cook for a minute, then pour in your canned tomatoes, stock, and a bit of sugar. Let it all come to a boil, then turn down the heat and simmer for 20 minutes.
- Smooth Out Your Soup
- Grab your stick blender or regular blender and whiz everything until it's completely smooth. Put it back in the pot, add salt and pepper to taste, and stir in your cream.
- Create Your Dumplings
- In a mixing bowl, combine breadcrumbs, baking powder, shredded cheddar, mustard powder, oregano, an egg, and cream cheese. Roll this mixture into 8 small balls.
- Cook Those Dumplings
- Place your dumpling balls into the hot soup. Let them cook gently for 10 minutes until they've puffed up nicely. Serve with extra cheese sprinkled on top and some fresh basil.
Tips For Success
After making this soup countless times, I've learned a few key things. Don't skimp on your canned tomatoes - good quality ones really matter here. I always make sure to blend my soup really well for that velvety texture, and I never rush the dumplings - they need time to get fluffy and tender. And that tiny bit of cinnamon might seem weird but it really brings everything together with a subtle warmth.
Storage Advice
This soup tastes amazing right away but it'll stay good in your fridge for a couple days too. I always keep any leftover soup and dumplings in different containers so the dumplings don't get soggy. When I want to eat it again, I heat it slowly on the stove and sometimes add a little extra cream to bring back that silky texture. I've even been known to make a double batch of dumplings just so I can have them ready for my next pot!
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Frequently Asked Questions
- → Can I prep dumplings ahead?
Sure, you can shape the dumplings beforehand but cook them fresh in the soup. Keep uncooked ones chilled for no more than a day.
- → Which breadcrumbs are recommended?
Stick to plain dried breadcrumbs. Avoid pre-seasoned ones, as they could clash with the dish's flavors.
- → Is this soup okay to freeze?
Freeze just the soup without cream. Add the cream after reheating and make fresh dumplings when serving to keep the texture perfect.
- → Can the cheese be swapped?
Absolutely! Go for any strong, hard cheese like Gruyere, aged Gouda, or sharp provolone for a flavor twist.
- → Why no stirring after adding dumplings?
They’re fragile while cooking. Stirring could break them up, so let them rest in the simmering soup undisturbed.