Like tomato soup and a grilled cheese had a baby: cheesy dumplings steamed on top of a rich tomato broth.
Prep15 min
Cook25 min
Total40 min
Serves6
LevelIntermediate
What makes it special
Sugar
Dried basil
Black pepper
Heavy cream
Tomato soup was my rainy-day lunch growing up, always with a grilled cheese for dunking. This recipe puts both in the same pot. The cheesy dumplings soak up some of the tomato broth on the bottom and stay fluffy on top. It's pure comfort.
Why you'll love it
A cozy twist on classic tomato soup.
The dumplings cook in the soup, so no extra pans.
It's a full meal, not just a starter.
Cheap, quick and loved by kids.
All about the dumplings
They're made from pantry basics: flour, baking powder, egg, milk and butter, plus a big handful of grated cheese and some fresh herbs. The broth seasons them as they cook, and the cheese melts into little gooey pockets.
Mix lightly. A lumpy batter makes the fluffiest dumplings.
Simmer gently. A hard boil can break them apart.
Grate your own cheese. It melts better than pre-shredded.
Variations
Cheddar and chive: my favorite combination.
Mozzarella: soft, stretchy pockets inside.
Extra creamy: blend the soup with fresh basil and more cream before adding the dumplings.
Spicy: chili flakes or a splash of hot sauce.
Veggie-packed: add diced carrots, celery or bell pepper with the onion.
Serving
It's a complete meal, but a green salad on the side is nice. And yes, you can still have a grilled cheese.
A rich tomato soup topped with soft, cheesy herb dumplings that steam right in the pot. Tomato soup and grilled cheese in one bowl.
Soups & Stews Intermediate American
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Ingredients 20 items
Tap to check off as you go
Soup
Cheese Dumplings
Instructions 8 steps
1
Warm the olive oil and cook the onion until soft, then add the garlic.
2
Add the crushed tomatoes, broth, tomato paste, sugar, basil, oregano, salt and pepper and simmer for 15 minutes.
3
Stir in the cream if you're using it.
4
For the dumplings, mix the flour, baking powder and salt, then add the egg, milk and melted butter.
5
Fold in the cheese and herbs.
6
Drop tablespoons of the batter onto the simmering soup.
7
Cover and cook for 12 to 15 minutes, until the dumplings are fluffy.
8
Serve hot.
Nutrition per serving
Calories
310
Protein
12g
Carbs
26g
Fat
18g
Sugar
6g
Fiber
3g
Sodium
620mg
Questions, answered
Can I use canned tomatoes?
Yes. Crushed canned tomatoes give the best, most consistent flavor all year.
Which cheese is best for the dumplings?
Sharp cheddar is my favorite. Mozzarella makes stretchy pockets; Gruyère makes them nutty.
Can I make it ahead?
Make the soup ahead, then reheat it and cook fresh dumplings on top just before serving.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
