Description
A rich and smooth tomato soup paired with fluffy cheddar dumplings, creating the ultimate comfort meal for chilly nights.
Ingredients
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)
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
Instructions
- 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.
- 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.
- For a smoother texture, use an immersion blender to blend the soup to your desired consistency.
- Stir in the cream for extra richness, adjusting seasoning as needed.
- 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.
- 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.
- Ladle the soup and dumplings into bowls. Garnish with additional chives or cheese, if desired, and serve hot.
Notes
For extra flavor, try adding fresh basil or thyme to the soup.
For a vegan version, swap out butter for a dairy-free alternative and use plant-based cheese, omitting the cream or replacing it with coconut cream.
Store leftover soup and dumplings separately in airtight containers. The soup will keep in the fridge for up to 3 days, while the dumplings will stay fresh for 2 days.
Reheat the soup on the stovetop over medium heat. To reheat the dumplings, place them in the soup while reheating to maintain their moistness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg
