Cheese Dumpling Tomato Soup
A delightful and comforting dish featuring a rich tomato soup topped with pillowy cheese dumplings, perfect for busy weeknights or chilly days.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the soup
- 2 tablespoons Olive Oil Can substitute with canola or avocado oil for a different flavor.
- 1 medium Yellow Onion Shallots can be used for a softer taste.
- 2 cloves Garlic Fresh garlic elevates the flavor, but dried works too.
- 2 tablespoons Tomato Paste Can be omitted if unavailable.
- 1/4 teaspoon Red Pepper Flakes Optional for adding a kick.
- 28 ounces Crushed Tomatoes Canned or fresh will do wonderfully.
- 4 cups Chicken or Vegetable Broth Water can serve as an alternative.
- 1 teaspoon Granulated Sugar Honey or maple syrup can also work.
- 1 tablespoon Dried Basil or Italian Seasoning Fresh herbs are ideal for an aromatic touch.
- 1 cup Heavy Cream Substitute with coconut milk for a dairy-free option.
- 1 teaspoon Kosher Salt Adjust based on your taste preference.
- 1/2 teaspoon Black Pepper Add or reduce to suit your palate.
For the cheese dumplings
- 1 cup Whole-Milk Ricotta Use cottage cheese as a suitable substitute.
- 1 cup Low-Moisture Mozzarella Fresh mozzarella creates delightful creaminess.
- 1/2 cup Parmesan Cheese Nutritional yeast serves as a vegan alternative.
- 1 large Egg A flax egg can replace it for a vegan twist.
- 1 cup All-Purpose Flour Consider using a gluten-free blend if needed.
- 1 tablespoon Baking Powder Make sure it's fresh for optimal results.
- 1 teaspoon Garlic Powder Fresh garlic offers a vibrant flavor.
- 2 tablespoons Fresh Parsley Chives can be a lovely substitute.
- Extra to taste Grated Parmesan Optional for garnish.
- to taste Olive Oil or Melted Butter Can be omitted if desired.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Allow it to shimmer before adding the diced yellow onion.
- Sauté the onions for about 5 minutes, or until they soften and become translucent.
- Add the garlic, stirring for another minute until fragrant. If using, toss in the red pepper flakes.
- Stir in the tomato paste, allowing it to mingle with the onions and garlic for about 30 seconds.
- Pour in the crushed tomatoes, broth, sugar, and dried basil, stirring together to bring to a gentle simmer.
- Cook the soup for 15 minutes to allow flavors to develop.
Cheese Dumpling Preparation
- In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, flour, baking powder, garlic powder, and a pinch of salt and pepper.
- Mix well until achieving a thick, cohesive dough.
- Using a tablespoon, scoop and roll portions of the dough into balls, about 12 to 15 dumplings total.
- After simmering the soup for 15 minutes, gently place the dumplings onto the surface of the soup.
- Cover the pot and cook for an additional 5–7 minutes until dumplings are puffed and floating.
- Stir in the heavy cream, seasoning with salt and pepper to taste, and garnish with extra parmesan and fresh parsley, if desired.
Notes
For roasting tomatoes, consider doing that first for added sweetness. Adjust red pepper flakes according to spice preference. Let the soup sit for a few minutes to enhance flavors.