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–+ servings
Cheese Dumpling Tomato Soup:

Comforting Cheese Dumpling Tomato Soup for Cozy Nights

This Cheese Dumpling Tomato Soup is a comforting and quick meal, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil can substitute with canola or avocado oil
  • 1 medium Yellow Onion chopped; shallots can be a milder alternative
  • 3 cloves Garlic minced; fresh is best, dried works if needed
  • 2 tablespoons Tomato Paste can be omitted if unavailable
  • 1 pinch Red Pepper Flakes optional kick of heat
  • 28 ounces Crushed Tomatoes both canned and fresh work well
  • 4 cups Chicken or Vegetable Broth water can be a substitute
  • 1 teaspoon Granulated Sugar balances acidity from the tomatoes
  • 1 tablespoon Dried Basil fresh herbs deliver a brighter taste
  • 1 cup Heavy Cream coconut milk is a suitable dairy-free option
  • 1 teaspoon Kosher Salt adjust to personal taste
  • 1 teaspoon Black Pepper adjust to personal preference
Dumpling Mixture
  • 1 cup Whole-Milk Ricotta cottage cheese can substitute
  • 1 cup Low-Moisture Mozzarella fresh mozzarella adds more richness
  • ½ cup Parmesan Cheese nutritional yeast can be a vegan substitute
  • 1 large Egg use a flax egg for a vegan option
  • 1 cup All-Purpose Flour gluten-free flour blend works as an alternative
  • 1 teaspoon Baking Powder ensure it’s fresh for best results
  • ½ teaspoon Garlic Powder fresh garlic can replace it
  • ¼ cup Fresh Parsley optional and can be substituted with chives
Garnishing
  • ¼ cup Extra Grated Parmesan optional garnish
  • 1 tablespoon Olive Oil or Melted Butter optional finishing touch for richness

Equipment

  • Large Pot
  • Mixing Bowl
  • immersion blender

Method
 

Preparation Steps
  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Sauté onion until translucent, then add garlic, tomato paste, and red pepper flakes.
  3. Add crushed tomatoes, broth, sugar, and basil, then simmer for 10-15 minutes.
  4. Blend the soup to desired smoothness, stir in heavy cream, and adjust seasoning.
  5. Combine ricotta, mozzarella, Parmesan, egg, flour, baking powder, and garlic powder in a mixing bowl.
  6. Drop spoonfuls of the dumpling batter into the simmering soup and cover to cook for 6-8 minutes.
  7. Serve soup in bowls, garnished with Parmesan and a drizzle of olive oil or melted butter.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 18gFat: 25gSaturated Fat: 14gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Feel free to customize with your favorite herbs and spices to make this soup your own.

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