Cheesy Tomato Soup (Print Version)

# Ingredients:

01 - 1 onion, diced.
02 - 25g butter.
03 - 1 tablespoon of olive oil.
04 - 500ml chicken broth.
05 - ½ teaspoon sugar.
06 - ½ a sweet potato, chopped into pieces.
07 - 75g of strong cheddar, shredded.
08 - 125g dry breadcrumbs.
09 - 50g cream cheese.
10 - 1 teaspoon dried oregano.
11 - 1 teaspoon mustard powder.
12 - ½ teaspoon of baking powder.
13 - 3 garlic cloves, crushed.
14 - ½ teaspoon ground cinnamon.
15 - 50ml single cream.
16 - 2 (400g) tins of diced tomatoes.
17 - 2 tablespoons fresh basil, ripped.
18 - 1 egg.

# Instructions:

01 - Melt butter with oil in a big pot. Toss in onion and sweet potato, cooking gently for 5-10 minutes till soft.
02 - Toss in garlic and cinnamon. Stir for a minute. Add stock, tomatoes, and the basil.
03 - Let the pot reach a boil, drop the heat, and leave it covered on a gentle simmer for 20 minutes.
04 - Combine dumpling ingredients in a bowl till the dough gets thick. Roll 8 dumpling balls.
05 - Run the soup through a blender until silky. Season with sugar, cream, salt, and pepper.
06 - Gently drop dumplings into bubbling soup, letting them cook untouched for 10 minutes. Dish up with two dumplings per bowl.

# Notes:

01 - Avoid stirring once dumplings are added.
02 - Dumplings turn out heavy, not light.
03 - Top bowls with extra cheese or fresh basil if you like.

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