. Best Tomato Soup with Cheddar Bay Dumplings – esrecipes

Best Tomato Soup with Cheddar Bay Dumplings

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I’ll never forget the feeling of coming in from a blustery autumn day as a kid. The scent of tomato soup simmering on the stove was like a warm hug. My grandmother, Nana Rose, always had a pot going. It wasn’t fancy, just simple, homemade tomato soup. But it was perfect. This recipe takes that memory and elevates it, adding a touch of indulgence with fluffy, cheesy Cheddar Bay Dumplings. Trust me, this is the best tomato soup with cheddar bay dumplings you’ll ever make. Seriously.

Why You’ll Love This Recipe

This isn’t your average canned soup situation. This recipe delivers on all fronts:

  • Rich, Deep Flavor: Roasting the tomatoes amplifies their natural sweetness and adds a lovely smoky depth.
  • Creamy Texture: A touch of cream makes the soup incredibly smooth and satisfying.
  • The Dumplings! That’s the star of the show. These aren’t just dumplings – they’re Cheddar Bay dumplings, packed with sharp cheddar and a hint of garlic. They’re buttery, fluffy, and completely irresistible.
  • Relatively Easy: While it involves a few steps, the process is straightforward and totally doable, even for beginner cooks.
  • Comforting & Customizable: It’s the ultimate comfort food. And, as you’ll see below, the recipe is flexible—adjust the spice, cheese, or herbs to make it perfectly you.

The Ingredients You’ll Need

Let’s get organized! Here’s what you need for the soup and the dumplings:

For the Roasted Tomato Soup:

  • 2.5 lbs Roma tomatoes, cored and halved (about 6-8 tomatoes)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes (optional, for heat)
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream
  • 1 tbsp tomato paste
  • 1 tsp sugar (balances acidity)
  • Salt and freshly ground black pepper to taste

For the Cheddar Bay Dumplings:

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup shredded sharp cheddar cheese (about 4 oz)
  • ¾ cup buttermilk
  • 2 tbsp melted unsalted butter
  • 1 clove garlic, minced

Step-by-Step Cooking Instructions

Alright, let’s get cooking! Here’s how to create this amazing soup and those unforgettable dumplings.

Step 1: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the halved tomatoes, quartered onion, and unpeeled garlic cloves with olive oil, basil, oregano, and red pepper flakes (if using). Spread in a single layer.
  3. Roast for 45-50 minutes, or until the tomatoes are softened and slightly caramelized. The edges of the onion should be nicely browned.

Step 2: Make the Soup Base

  1. Once the vegetables are roasted, let them cool slightly.
  2. Squeeze the roasted garlic cloves out of their skins (they’ll be soft and easy to remove).
  3. Transfer the roasted vegetables and juices from the baking sheet to a large pot or Dutch oven.
  4. Add the vegetable broth and tomato paste. Bring to a simmer over medium heat.

Step 3: Blend & Finish the Soup

  1. Using an immersion blender, blend the soup until smooth. (Or, carefully transfer the soup in batches to a regular blender—be very cautious when blending hot liquids!)
  2. Stir in the heavy cream and sugar.
  3. Season with salt and pepper to taste. Simmer for another 5-10 minutes to let the flavors meld.

Step 4: Prepare the Dumplings

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Stir in the shredded cheddar cheese.
  3. In a separate small bowl, combine the buttermilk, melted butter, and minced garlic.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix! The batter will be lumpy – that’s okay.

Step 5: Cook the Dumplings

  1. Increase the heat under the soup to a gentle simmer.
  2. Drop rounded tablespoons of dumpling batter directly into the simmering soup. Don’t overcrowd the pot – you may need to do this in batches.
  3. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Don’t lift the lid during the first 15 minutes — this is crucial for proper dumpling rising!

Tips, Variations, and Serving Suggestions

Let’s customize this to your liking!

  • Spice it Up: Add more red pepper flakes, a dash of hot sauce, or even a pinch of cayenne pepper for extra heat.
  • Herb Power: Fresh basil or parsley, chopped and stirred in at the end, adds a lovely freshness.
  • Smoked Paprika: A teaspoon of smoked paprika in the roasted vegetables deepens the smoky flavor.
  • Different Cheese: Try Gruyere or Monterey Jack cheese in the dumplings for a slightly different flavor profile.
  • Vegetable Boost: Add roasted carrots or bell peppers to the vegetables before roasting for an even more complex flavor.
  • Serving Suggestions: A swirl of cream on top, a sprinkle of fresh herbs, or a crusty piece of bread for dipping elevates the presentation. Grilled cheese on the side? Absolutely.

Nutritional Information (Approximate per serving)

(Please note: This is an estimate and can vary based on ingredient brands and portion sizes.)

  • Calories: 450-550
  • Fat: 30-40g
  • Protein: 15-20g
  • Carbohydrates: 35-45g

Your New Favorite Comfort Meal Awaits!

There you have it – the best tomato soup with cheddar bay dumplings you’ve ever tasted (or are about to!). Don’t be intimidated by the few steps. The result is absolutely worth it. This recipe is guaranteed to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a truly comforting and delicious meal. Happy cooking!

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