Ingredients

1 TBS butter

1/2 medium onion, peeled and chopped

1 1/2 TBS flour

1 1/2 cups (360ml) chicken stock

1 (14oz/425g) tin of chopped tomatoes in tomato juice

1/2 tsp of sugar

Salt and black pepper to taste

1/2 cup (70g) plain all purpose flour

1/2 tsp baking powder

Fine sea salt and coarse black pepper to taste

1/4 tsp each garlic and onion powder (not salt)

2 TBS cold butter

4 TBS grated sharp cheddar cheese (plus extra to sprinkle, optional)

1/4 cup (60ml) milk

Instructions

Step 1: To make the soup, melt the butter in a saucepan over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent without browning.

Step 2: Whisk in the flour and cook for about one minute, stirring constantly to avoid lumps.

Step 3: Slowly add the chicken stock followed by the undrained chopped tomatoes. Stir well and bring the mixture to a boil, then reduce the heat to a simmer. Add the sugar and season with salt and pepper to taste.

Step 4: For the dumplings, whisk together the flour, baking powder, salt, garlic powder, and onion powder in a bowl. Add the cold butter and cut it in using a pastry blender or your fingers until the mixture resembles coarse crumbs with some small and some larger pieces.

Step 5: Stir in the grated cheddar cheese. Pour in the milk and mix gently until a soft dough forms.

Step 6: Drop spoonfuls of the dumpling dough onto the surface of the simmering soup. Cover the pot tightly and let the dumplings cook without lifting the lid for 10 to 12 minutes. They should be soft, fluffy, and have holes on top when done.

Step 7: If you like, sprinkle extra cheddar cheese over the dumplings and allow it to melt before ladling the soup and dumplings into warmed bowls to serve.

Tips & Variations

For a vegetarian option, substitute vegetable stock for chicken stock.

Add a pinch of smoked paprika or chili flakes to the soup for a subtle smoky or spicy kick.

Use sharp or extra-sharp cheddar for a bolder cheese flavor in the dumplings.

Gently folding in some chopped fresh herbs like chives or parsley into the dumpling dough adds freshness and color.

If you prefer a smoother soup, blend the tomato soup before adding the dumplings.

FAQs

Can I make this soup dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and use a plant-based milk in the dumplings. Choose a dairy-free cheese or omit it altogether for a creamy but cheese-free dumpling.

How can I tell when the dumplings are cooked?

The dumplings are ready when they have puffed up, feel soft and fluffy, and have small holes on the top. Avoid lifting the lid while they cook to keep the steam trapped, which helps cook them evenly.