Tomato Soup with Cheese Dumplings is a comforting bowl that warms you up with its rich tomato flavor and soft, cheesy puffs floating right on top. The smooth tomato broth has just the right balance of tangy and sweet, and the little dumplings add a delightful, gooey surprise with every spoonful.
I love making this soup when I need something simple but really satisfying. The cheese dumplings are easy to whip up and cook quickly right in the soup, which makes the whole thing feel special but without a lot of fuss. Plus, it’s a great way to sneak in some extra cheese and get everyone at the table excited to eat.
My favorite way to enjoy this dish is with a crusty piece of bread to dip and scoop up any leftover sauce. It feels cozy and homey, perfect for a chilly day or when you just want a little comfort food hug from the inside out. This soup always reminds me of lazy weekends spent cooking with family, sharing stories, and savoring simple moments around the table.
Key Ingredients & Substitutions
Tomatoes: Crushed tomatoes give the soup its rich, tangy base. If you prefer a fresher taste, you can use fresh tomatoes, peeled and chopped, but canned works best for convenience and flavor consistency.
Onion and Garlic: These add depth and aroma. Yellow onions are my go-to for their balance of sweetness and sharpness. If fresh garlic isn’t available, garlic powder works in a pinch.
Broth: Vegetable or chicken broth gives the soup a savory background. For a vegetarian option, use vegetable broth or even water with added herbs to boost flavor.
Cheese Dumplings: The cheese is what makes these dumplings special. I like cheddar or mozzarella for meltiness, but feel free to use your favorite cheese. Parmesan adds a nice sharp kick, too.
Flour and Baking Powder: These give the dumplings structure and lift. If you want gluten-free, try a gluten-free flour blend and check your baking powder is suitable.
How Do I Make Soft, Fluffy Cheese Dumplings in Tomato Soup?
The dumplings need gentle cooking to stay soft and cook through without breaking apart. Here’s how to get them just right:
- Keep the soup at a gentle simmer, not a rolling boil. Too much bubbling will make the dumplings fall apart.
- Drop the batter by spoonfuls carefully onto the soup surface so they don’t sink immediately.
- Cover the pot while cooking to trap steam, which helps the dumplings cook evenly and puff up nicely.
- Don’t lift the lid too soon. Cooking for the full 10-12 minutes ensures they’re set and tender inside.
When done, the dumplings should feel light but fully cooked. Serve them right away so they don’t absorb too much soup and get dense.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the tomato soup and cooking dumplings all in one dish.
- Wooden spoon or silicone spatula – great for stirring the soup and gently folding dumpling batter without overmixing.
- Mixing bowls – one for combining dry ingredients and another for wet ingredients to keep things organized.
- Measuring cups and spoons – to get the right amounts for broth, flour, and seasonings every time.
- Ladle – handy for dropping dumpling batter into the soup and serving the finished dish.
Flavor Variations & Add-Ins
- Add sautéed spinach or kale to the soup for extra greens and a nutrient boost.
- Use smoked gouda or fontina in the dumplings instead of cheddar for a milder, creamier cheese flavor.
- Stir in a pinch of red pepper flakes or a splash of hot sauce for a little heat and more depth.
- Swap vegetable broth for chicken broth to add richness if you don’t mind the extra meat flavor.
Tomato Soup with Cheese Dumplings
Ingredients You’ll Need:
For the Tomato Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 3 cups vegetable or chicken broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 teaspoon dried basil or a few fresh basil leaves
- 1/4 cup heavy cream or milk (optional, for creamier soup)
For the Cheese Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon dried herbs (such as parsley, basil, or oregano)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 egg
- 1/3 cup milk
- 1 tablespoon melted butter
- Fresh parsley or herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients, 20 minutes to cook the tomato soup base, and another 12 minutes to cook the cheese dumplings in the simmering soup. So, plan for around 40 to 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Make the Tomato Soup Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell its aroma.
Pour in the crushed tomatoes and broth. Stir in sugar, basil, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 15 to 20 minutes so all the flavors come together.
If you like, use an immersion blender to make the soup smooth or leave it chunky if you prefer. Stir in the heavy cream or milk now if you want a creamier texture. Taste and adjust the seasoning as needed.
2. Prepare the Cheese Dumplings:
In a medium bowl, whisk together the flour, baking powder, salt, and dried herbs. In another bowl, beat the egg with the milk and melted butter.
Pour the wet ingredients into the dry and gently fold them together until just combined. Stir in the shredded cheese.
3. Cook the Cheese Dumplings in the Soup:
With the soup simmering gently (not boiling), drop spoonfuls of the cheese dumpling batter onto the surface. Cover the pot and let the dumplings cook for 10 to 12 minutes until they puff up and are cooked through inside.
4. Serve Your Soup:
Ladle the tomato soup into bowls, making sure each has some cheese dumplings. Garnish with fresh herbs if you like. Serve warm with crusty bread or a fresh salad for a cozy, comforting meal.
Enjoy your Tomato Soup with Cheese Dumplings, a warm and inviting dish perfect for any day!
Can I Use Frozen Cheese Dumplings for This Soup?
It’s best to cook the cheese dumplings fresh right in the soup to get that light, fluffy texture. If you want to make them ahead, freeze the formed dumplings on a baking sheet, then add them frozen to simmering soup, cooking a few minutes longer until fully heated through.
Can I Substitute Different Cheeses in the Dumplings?
Absolutely! Cheddar, mozzarella, or a blend of cheeses work well. For a sharper flavor, try Parmesan or asiago. Just choose a cheese that melts nicely for the best results.
How Should I Store Leftovers?
Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb some liquid and become softer. Reheat gently on the stove to avoid overcooking.
Is There an Easy Way to Make the Soup Vegan?
Use vegetable broth and substitute the cheese dumplings with a vegan dumpling version made using plant-based milk and vegan cheese or omit dumplings altogether and serve with crusty bread.
