Hey y’all! If you're craving something hearty, cheesy, and satisfyingly creamy, this Tomato Soup with Cheese Dumplings is about to become your new favorite comfort meal. The savory tomato soup kisses your taste buds with vibrant flavors, while the pillowy cheese dumplings offer a melt-in-your-mouth surprise. It’s perfect for chilly evenings, family dinners, or impressing guests with classic comfort food—let’s get cooking!
Why You’ll Love This Tomato Soup with Cheese Dumplings
- Creamy & Comforting: The combination of rich tomato soup and cheesy dumplings creates a cozy, flavorful experience.
- Simple Ingredients: Made with pantry staples and a few fresh touches—nothing fancy required.
- Family-Friendly: A recipe both kids and adults will instantly love.
- Quick to Make: On the table in under an hour, perfect for busy weeknights.
- Versatile: Easy to adapt with your favorite cheeses, herbs, or vegetarian substitutes.
Ingredients for Tomato Soup with Cheese Dumplings
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 (28-ounce) cans crushed tomatoes
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 1 teaspoon sugar
- Salt & black pepper to taste
- ¼ cup heavy cream
- 2 tablespoons fresh chopped parsley, for garnish (optional)
For the Cheese Dumplings:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ⅓ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
How to Make Tomato Soup with Cheese Dumplings – Step-by-Step Directions
Prep the Tomato Soup Base
- In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onions and sauté until soft (about 4-5 minutes).
- Add garlic, basil, oregano, and smoked paprika. Cook for another minute until fragrant.
- Stir in the crushed tomatoes, tomato paste, vegetable broth, and sugar. Season with salt and black pepper to taste.
- Bring to a gentle simmer, then lower heat and cook uncovered for 25 minutes, stirring occasionally.
Blend and Finish the Tomato Soup
- For a silky-smooth soup, use an immersion blender to puree the mixture directly in the pot, or carefully transfer batches to a blender (see tips on pureeing soup).
- Stir in the heavy cream. Adjust seasoning if necessary, then keep soup warm on low heat.
Prepare the Cheese Dumpling Mixture
- In a large bowl, combine ricotta, mozzarella, Parmesan, egg, flour, baking powder, garlic powder, salt, and black pepper. Mix until a sticky dough forms.
Cook the Cheese Dumplings
- Using damp hands or a small cookie scoop, form 1-tablespoon-sized balls. Drop them gently into the simmering soup.
- Cover the pot and let the dumplings cook for 12-14 minutes, until the dumplings are puffed up and set.
Serve and Garnish
- Ladle the creamy tomato soup into bowls, making sure each serving gets several cheese dumplings. Garnish with fresh parsley if desired. Enjoy hot!
Notes & Cooking Tips for Tomato Soup with Cheese Dumplings
- For extra flavor, roast your own tomatoes instead of using canned—learn more about roasted tomato soup.
- Adjust the thickness of the soup by adding more or less broth to suit your preferred texture.
- If you prefer a chunkier soup, skip the pureeing step and leave some tomato bits for extra texture.
Variations: Tomato Soup with Cheese Dumplings, Your Way!
- Spicy Kick: Add ½ teaspoon red pepper flakes to the soup for extra heat.
- Herb Lovers: Mix fresh chopped basil or chives into the dumpling dough for a bright twist.
- Gluten-Free: Swap all-purpose flour for gluten-free flour in the dumplings—see this gluten-free dumplings guide.
Required Equipment for Tomato Soup with Cheese Dumplings
- Large Dutch oven or soup pot
- Mixing bowls
- Measuring cups & spoons
- Immersion blender or countertop blender
- Cookie scoop (optional, but helpful for dumplings)
- Ladle
Storage Instructions & Shelf Life for Tomato Soup with Cheese Dumplings
Allow soup to cool, then transfer to airtight containers. Store in the refrigerator for up to 4 days. To freeze, place cooled soup (without dumplings for best texture) in freezer-safe containers for up to 2 months. Reheat gently on the stove or in the microwave, adding dumplings fresh or gently rewarming them in the simmering soup.
Serving Recommendations & Pairings for Tomato Soup with Cheese Dumplings
This soup pairs beautifully with warm, crusty bread, a simple green salad, or classic grilled cheese sandwiches. For an elegant touch, finish with a drizzle of basil oil or a sprinkle of fresh black pepper.
Pro Tips for the Best Tomato Soup with Cheese Dumplings
- Don’t over-mix the dumpling dough; just combine until ingredients come together for the fluffiest texture (learn about dumpling techniques).
- Let the soup gently simmer after adding the dumplings, so they cook evenly and stay tender.
- Freshly grated cheese in the dumplings will melt better and enhance the overall flavor.
FAQ – Tomato Soup with Cheese Dumplings
- Can I use different cheese in the dumplings?
- Absolutely! Try cheddar, Gruyere, or fontina for a new flavor profile.
- Can I make the dumplings ahead of time?
- You can prepare the dumpling dough a few hours ahead and keep it refrigerated. Form and cook them just before serving for best texture.
- Is this soup vegetarian?
- Yes—using vegetable broth and the specified cheeses keeps it strictly vegetarian.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1 large egg
Instructions
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1Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
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2Add crushed tomatoes, vegetable broth, dried basil, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Use an immersion blender to puree soup until smooth, if desired.
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3While the soup simmers, prepare cheese dumplings. In a bowl, combine flour, baking powder, ricotta cheese, mozzarella cheese, parsley, and egg. Mix until a sticky dough forms.
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4Using a spoon, drop small spoonfuls of the dumpling mixture into the simmering soup. Cover and cook for 10-12 minutes until dumplings are puffed and cooked through.
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5Ladle soup and dumplings into bowls, garnish with extra parsley if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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