Tomato Soup Cheese Dumplings (Printable Version)

A comforting tomato blend enriched with creamy cheese dumplings for a hearty, satisfying dish.

# Ingredients Required:

→ Soup Base

01 - 480 ml ripe tomatoes, chopped
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 960 ml low-sodium vegetable broth
05 - 240 ml heavy cream
06 - 2 tsp olive oil
07 - Salt and black pepper to taste
08 - 1 tsp fresh basil or oregano (optional)

→ Cheese Dumplings

09 - 120 g all-purpose flour
10 - 1 tsp baking powder
11 - 115 g shredded cheddar cheese
12 - Salt to taste
13 - Water, as needed to form soft dough

# Guide to Cooking:

01 - Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, then add minced garlic and cook for an additional minute.
02 - Add chopped tomatoes and vegetable broth to the pot. Season with salt and pepper, then bring to a gentle simmer and cook for 20 minutes.
03 - Puree the soup until smooth using an immersion blender. Return to heat and stir in heavy cream.
04 - In a bowl, combine flour, baking powder, shredded cheddar, salt, and herbs if using. Gradually add water until a soft dough forms.
05 - Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and steam for 10 to 15 minutes until dumplings are cooked through and fluffy.
06 - Ladle soup into bowls and serve hot, garnished with fresh basil or additional cheese if desired.

# Extra Suggestions:

01 - Adjust cream quantity to achieve preferred thickness.
02 - Roasting tomatoes and onions before blending intensifies flavor.
03 - A pinch of red pepper flakes adds a subtle heat.

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