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–+ servings
Cheese Dumpling Tomato Soup

Hearty Cheese Dumpling Tomato Soup for Quick Cozy Nights

This creamy Cheese Dumpling Tomato Soup is a comforting, one-pot dish that warms the soul and is ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with canola or avocado oil.
  • 1 medium Yellow Onion Adds sweetness and depth; shallots can be used for a milder taste.
  • 2 cloves Garlic Provides aromatic flavor; fresh is best, but dried works in a pinch.
  • 2 tablespoons Tomato Paste Enhances the tomato flavor; can be omitted if not available.
  • 1/4 teaspoon Red Pepper Flakes Adds heat to the soup; optional for those who prefer a milder dish.
  • 28 ounces Crushed Tomatoes Forms the backbone of the soup, offering rich flavor; canned or fresh works.
  • 4 cups Broth (Chicken or Vegetable) Provides depth and body; water can be a substitute.
  • 1 teaspoon Granulated Sugar Balances acidity; honey or maple syrup are alternatives.
  • 1 teaspoon Dried Basil or Italian Seasoning Infuses herby notes; fresh herbs provide a brighter taste.
  • 1 cup Heavy Cream Adds creaminess; coconut milk is a good dairy-free option.
  • to taste Kosher Salt Essential seasonings to taste.
  • to taste Black Pepper Essential seasonings to taste.
For the Dumplings
  • 1 cup Whole-Milk Ricotta Offers richness and texture; cottage cheese works as a substitute.
  • 1 cup Low-Moisture Mozzarella Adds gooeyness; fresh mozzarella can be used for extra creaminess.
  • 1/2 cup Parmesan Cheese Contributes nuttiness; nutritional yeast can replace it for a vegan option.
  • 1 large Egg Binds the dumpling mixture; use a flax egg for a vegan option.
  • 1 cup All-Purpose Flour Provides structure; gluten-free blend can be used.
  • 1 tablespoon Baking Powder Leavening agent; ensure it’s fresh for best results.
  • 1/2 teaspoon Garlic Powder Enhances flavor; fresh garlic can substitute.
  • 2 tablespoons Fresh Parsley Adds color and freshness; can be replaced with chives or omitted.

Equipment

  • Large pot
  • Immersion blender
  • mixing bowl

Method
 

Steps to Prepare
  1. In a large pot over medium heat, add olive oil. Sauté chopped onion until it becomes translucent, about 5-7 minutes.
  2. Stir in minced garlic, tomato paste, and optional red pepper flakes. Cook until fragrant, around 1-2 minutes.
  3. Add crushed tomatoes, broth, sugar, and dried basil to the pot. Bring to a gentle boil and let it simmer for 10-15 minutes.
  4. Using an immersion blender, blend the soup until you reach your desired smoothness, then stir in heavy cream, seasoning with salt and pepper.
  5. In a bowl, mix ricotta, mozzarella, parmesan, egg, flour, baking powder, garlic powder, salt, and parsley until well combined into a thick batter.
  6. Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook until the dumplings puff up and set, about 6-8 minutes.
  7. Taste the soup, adjusting seasoning if needed. Serve hot, topped with extra grated Parmesan and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 18gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 400mgIron: 3mg

Notes

Serve with crusty bread for a complete meal. For dairy-free, consider using cashew cream instead of heavy cream.

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