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Cheese Dumpling Tomato Soup

Creamy Cheese Dumpling Tomato Soup for Ultimate Comfort

This Cheese Dumpling Tomato Soup is a warm embrace with fluffy cheese dumplings in a velvety tomato base.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Comfort Food
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.
  • 1 pinch Red Pepper Flakes Optional.
  • 28 ounces Crushed Tomatoes Canned or fresh.
  • 4 cups Chicken or Vegetable Broth Water can substitute.
  • 1 teaspoon Granulated Sugar Can use honey or maple syrup.
  • 1 tablespoon Dried Basil Fresh herbs can be used.
  • ½ cup Heavy Cream Coconut milk as dairy-free option.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust as desired.
For the Cheese Dumplings
  • 1 cup Whole-Milk Ricotta Cottage cheese as alternative.
  • ½ cup Low-Moisture Mozzarella Fresh mozzarella can add creaminess.
  • ¼ cup Parmesan Cheese Nutritional yeast for vegan option.
  • 1 large Egg Can replace with a flax egg.
  • 1 cup All-Purpose Flour Gluten-free blends can be used.
  • 1 teaspoon Baking Powder Must be fresh.
  • 1 teaspoon Garlic Powder Fresh garlic can substitute.
  • 2 tablespoons Fresh Parsley Can be replaced with chives.
Optional Finish and Garnish
  • ¼ cup Extra Grated Parmesan For serving.
  • 1 tablespoon Olive Oil or Melted Butter Optional.

Equipment

  • Large pot
  • Mixing bowl
  • immersion blender

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion for 5-7 minutes until translucent.
  2. Add minced garlic, tomato paste, and optional red pepper flakes. Cook for 1-2 minutes.
  3. Pour in crushed tomatoes and broth, add sugar and dried basil. Bring to a boil, then simmer uncovered for 10-15 minutes.
  4. Blend the soup with an immersion blender. Stir in heavy cream, seasoning with salt and pepper to taste.
  5. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, flour, baking powder, garlic powder, and parsley to form a thick batter.
  6. Drop spoonfuls of dumpling batter into simmering soup. Cover and cook for 6-8 minutes until puffed.
  7. Taste the soup and adjust seasonings. Serve in bowls, garnished with extra Parmesan and olive oil or melted butter.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For optimal texture, blend the soup after simmering and adjust cream to taste. Store leftovers in the fridge for up to 3 days.

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