Creamy Tomato Soup with Cheddar Dumplings Recipe
This Creamy Tomato Soup with Cheddar Dumplings is a comforting and flavorful dish combining a rich tomato base with cheesy, fluffy dumplings. Perfect for a cozy meal, it features a creamy tomato soup enhanced by sharp cheddar cheese dumplings cooked directly on top, offering a delightful blend of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Low Fat
Ingredients
Scale
For the Soup
- 1 tablespoon butter
- 1/2 medium onion, peeled and chopped
- 1 1/2 tablespoons flour
- 1 1/2 cups (360ml) chicken stock
- 1 (14oz/425g) tin of chopped tomatoes in tomato juice
- 1/2 teaspoon sugar
- Salt and black pepper to taste
For the Cheddar Dumplings
- 1/2 cup (70g) plain all-purpose flour
- 1/2 teaspoon baking powder
- Fine sea salt to taste
- Coarse black pepper to taste
- 1/4 teaspoon garlic powder (not salt)
- 1/4 teaspoon onion powder (not salt)
- 2 tablespoons cold butter
- 4 tablespoons grated sharp cheddar cheese (plus extra to sprinkle, optional)
- 1/4 cup (60ml) milk
Instructions
- Prepare the Soup Base: Melt the butter in a saucepan over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent without browning, ensuring a flavorful base for the soup.
- Make the Roux: Whisk in the flour and cook for about one minute, stirring constantly to eliminate the raw flour taste and to slightly thicken the mixture.
- Add Liquids and Tomatoes: Slowly pour in the chicken stock while whisking, then add the undrained chopped tomatoes. Stir thoroughly and bring the mixture to a boil. Reduce heat to simmer and stir in the sugar. Season the soup tastefully with salt and black pepper.
- Prepare the Dumpling Dough: In a bowl, whisk together the flour, baking powder, fine sea salt, coarse black pepper, garlic powder, and onion powder. Drop the cold butter into the mixture and use a pastry blender or fingers to cut the butter into the dry ingredients until the mixture resembles crumbs with varied sizes of butter bits. Stir in the grated cheddar cheese.
- Form the Dumplings: Add the milk to the flour mixture and stir until a soft dough forms. Using a spoon, drop spoonfuls of the dough onto the simmering soup surface, spacing them slightly apart.
- Cook the Dumplings: Cover the saucepan tightly with a lid and let the dumplings cook gently at a low simmer for 10 to 12 minutes without lifting the lid. The dumplings should become soft, fluffy, and develop small holes on top when done.
- Finishing Touch: Optionally, sprinkle extra grated cheddar cheese on top of the dumplings while still hot and let it melt. Serve the soup hot, ladling both soup and cheese dumplings into warmed bowls for the best experience.
Notes
- Do not lift the lid while the dumplings are cooking to ensure they steam properly and become fluffy.
- Using cold butter in the dumplings helps achieve a light and crumbly texture.
- The sugar balances the acidity of the tomatoes but can be adjusted or omitted to taste.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Extra cheddar can be sprinkled on top for added flavor and presentation.
Keywords: Creamy tomato soup, cheddar dumplings, comfort food, easy soup recipe, cheese dumplings, stovetop soup
