Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 3 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 2 teaspoons baking powder
- 1 tablespoon fresh herbs (like parsley or basil)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant and golden.
- Add crushed tomatoes, vegetable broth, salt, and pepper. Bring to a simmer.
- Puree the soup using an immersion blender until smooth.
- Stir in the heavy cream until well combined.
- In a separate bowl, combine flour, cheddar cheese, baking powder, and herbs. Mix in enough water to form a sticky dough.
- Drop spoonfuls of dumpling dough onto the simmering soup.
- Cover and cook for an additional 15-20 minutes until dumplings are fluffy and cooked through.
- Serve hot, garnished with fresh herbs.
Notes
Serve with crusty artisan bread or in rustic bread bowls for a charming presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering and baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg