Why You’ll Love This Recipe

This recipe takes the classic tomato soup to a new level by adding homemade cheddar dumplings, creating a hearty and comforting one-pot meal. The tomato soup is smooth and savory, enhanced with a touch of cream for richness, while the dumplings add a soft, cheesy, and satisfying texture. It’s an easy and budget-friendly meal that requires minimal ingredients but delivers maximum flavor and warmth. Perfect for a weeknight dinner or a weekend indulgence, this dish is guaranteed to please!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tomato Soup:

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 tsp dried oregano
400g (14 oz) canned chopped tomatoes
400ml (1 2/3 cups) vegetable stock
1 tbsp tomato purée
Salt and pepper, to taste
2 tbsp double cream or heavy cream (optional)

For the Cheddar Dumplings:

100g (3.5 oz) self-raising flour
50g (1.75 oz) cold unsalted butter, cubed
50g (1.75 oz) mature cheddar cheese, grated
1 tbsp chopped chives
Salt and pepper, to taste
2–3 tbsp cold water

Directions

Prepare the tomato soup: Heat olive oil in a soup pot over medium heat. Add the chopped onion and sauté for 4–5 minutes, until soft and translucent. Add the minced garlic and dried oregano, cooking for 1 more minute.
Add the tomatoes and broth: Stir in the canned chopped tomatoes, tomato purée, and vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes, allowing the flavors to meld together.
Optional smooth texture: For a smoother soup, use an immersion blender to blend the soup to your desired consistency.
Add cream (optional): Stir in the cream for extra richness, adjusting seasoning as needed.
Make the cheddar dumplings: In a separate bowl, rub the cold butter into the self-raising flour using your fingertips until the mixture resembles breadcrumbs. Add the grated cheddar cheese, chopped chives, and season with salt and pepper. Gradually mix in 2–3 tablespoons of cold water to form a soft dough. Be careful not to overmix.
Form and cook the dumplings: Gently shape the dough into 8 small dumplings. Drop them carefully into the simmering soup. Cover the pot and cook for 15–18 minutes, or until the dumplings have puffed up and are cooked through.
Serve: Ladle the soup and dumplings into bowls. Garnish with additional chives or cheese, if desired, and serve hot.

Servings and Timing

Servings: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Herb variations: Try adding fresh basil or thyme to the soup for an extra layer of flavor.
Add vegetables: For added nutrition, toss in some spinach or kale during the last few minutes of simmering, or even blend in some roasted red peppers for a twist on the classic tomato flavor.
Spicy version: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a bit of heat.
Make it vegetarian: This recipe is already vegetarian-friendly, but to make it vegan, simply swap out the butter for a dairy-free alternative, use a plant-based cheese, and omit the cream or replace it with coconut cream.

Storage/Reheating

Storage: Store leftover soup and dumplings separately in airtight containers. The soup will keep in the refrigerator for up to 3 days, and the dumplings will stay fresh for about 2 days.
Reheating: Reheat the soup on the stovetop over medium heat until warmed through. To reheat the dumplings, place them in the soup while reheating to bring them back to life and keep them moist.

FAQs

1. Can I use frozen dumplings?

Yes, you can use store-bought frozen dumplings as a shortcut. Just drop them into the simmering soup and cook according to the package instructions.

2. Can I freeze this soup?

Yes, you can freeze the tomato soup (without the dumplings) for up to 3 months. Reheat on the stovetop when ready to serve. It’s best to freeze the dumplings separately and cook them fresh when serving.

3. Can I make the dumplings without self-raising flour?

If you don’t have self-raising flour, you can substitute it with plain flour and add 1 ½ teaspoons of baking powder to help the dumplings rise.

4. Can I add meat to the soup?

Yes, you can add cooked chicken, or sausage to the soup for extra protein. Simply sauté the meat with the onions and garlic in the first step.

5. Can I use milk instead of cream?

Yes, you can use milk instead of cream for a lighter version of the soup. However, the cream adds a rich and creamy texture that will be missing with milk.

6. How do I know when the dumplings are cooked?

The dumplings are cooked when they have puffed up and are firm to the touch. If you’re unsure, you can test one by cutting it in half to ensure it’s fully cooked inside.

7. Can I make this soup ahead of time?

Yes, the soup can be made a day ahead and stored in the fridge. You can add the dumplings just before serving to keep them fluffy and fresh.

8. Can I make this dish spicier?

To spice up the soup, add some chili flakes, cayenne pepper, or even a dash of hot sauce while cooking the soup base.

9. How can I make the dumplings fluffier?

For fluffier dumplings, be sure not to overwork the dough. Gently mix the ingredients and only add as much water as needed to form a soft dough.

10. Can I use a different type of cheese for the dumplings?

Yes, you can use any cheese you like for the dumplings. Parmesan or mozzarella would also work well, though they will give a different flavor profile compared to cheddar.

Conclusion

This Comforting Tomato Soup with Cheddar Dumplings is the ultimate cozy dish for fall and winter nights. With its rich tomato broth and soft, cheesy dumplings, it’s a meal that satisfies both the body and the soul. Easy to prepare and full of flavor, this soup is perfect for a weeknight dinner or a special occasion. Whether you serve it with extra cheese or a sprinkle of fresh herbs, it’s guaranteed to be a hit!