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Cheese Dumpling Tomato Soup

Cozy Cheese Dumpling Tomato Soup for Ultimate Comfort

This 30-Minute Cheese Dumpling Tomato Soup is the ultimate comfort food, with fluffy cheese dumplings in a rich, creamy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Substitute with canola or avocado oil for a lighter taste.
  • 1 Yellow Onion Base flavor; shallots can be used for a milder taste.
  • 2 cloves Garlic Adds depth and aroma; fresh is preferred.
  • 2 tablespoons Tomato Paste Enhances the tomato flavor; can be omitted.
  • 1/4 teaspoon Red Pepper Flakes Adjust based on your spice preference.
  • 28 ounces Crushed Tomatoes Use canned or fresh tomatoes.
  • 4 cups Chicken or Vegetable Broth Water can be an alternative.
  • 1 teaspoon Granulated Sugar Balances acidity; honey or maple syrup can be alternatives.
  • 1 tablespoon Dried Basil Fresh herbs bring brightness.
  • 1 cup Heavy Cream Substitute with coconut milk for a dairy-free version.
  • 1 teaspoon Kosher Salt Enhances overall flavor; adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to preference.
For the Cheese Dumplings
  • 1 cup Whole-Milk Ricotta Substitute with cottage cheese if needed.
  • 1 cup Low-Moisture Mozzarella Use fresh mozzarella for extra richness.
  • 1/2 cup Parmesan Cheese Nutritional yeast works beautifully for a vegan option.
  • 1 large Egg Use a flax egg for a vegan version.
  • 1 cup All-Purpose Flour Gluten-free blend can be used.
  • 1 tablespoon Baking Powder Ensure it's fresh for best result.
  • 1 teaspoon Garlic Powder You can substitute with fresh garlic if desired.
  • 2 tablespoons Fresh Parsley Can be replaced with chives or omitted.
Optional Garnish
  • Extra Grated Parmesan A sprinkle on top adds flavors.

Equipment

  • Large Pot
  • Mixing Bowl
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped yellow onion and sauté for 5-7 minutes until translucent and fragrant.
  2. Add minced garlic cloves, tomato paste, and red pepper flakes to the pot. Stir and cook for 1-2 minutes until fragrant.
  3. Incorporate crushed tomatoes and broth into the pot. Stir in sugar and dried basil. Bring to a gentle boil, then simmer uncovered for 10-15 minutes.
  4. Blend the soup until desired smoothness is reached. Stir in heavy cream, seasoning with salt and pepper.
  5. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, flour, baking powder, garlic powder, and parsley. Mix to form a thick batter.
  6. Drop spoonfuls of the dumpling batter into the simmering soup, cover, and cook for 6-8 minutes until fluffy.
  7. Taste soup and adjust seasoning. Ladle into bowls, garnishing with extra Parmesan and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 34gProtein: 15gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 820mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 14mgCalcium: 300mgIron: 2mg

Notes

Keep the soup at a gentle simmer to prevent the dumplings from breaking apart. Adjust the soup's seasonings to taste before serving.

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