Ingredients
Scale
- 2 cups ripe tomatoes, chopped
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent, then add minced garlic for an additional minute.
- Stir in chopped tomatoes and vegetable broth, seasoning with salt and pepper. Bring to a gentle simmer for about 20 minutes.
- Blend the soup until smooth using an immersion blender. Return to heat and stir in heavy cream.
- In a mixing bowl, combine flour, baking powder, shredded cheese, salt, and optional herbs. Gradually add water until a soft dough forms.
- Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and steam for 10-15 minutes until dumplings are fluffy.
- Serve hot with garnishes like fresh herbs or extra cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg