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tomato soup with cheddar dumplings

Tomato Soup with Buttermilk-Cheddar Dumplings

Tomato soup might already be one of the best comfort foods there is but I make it even better by adding fluffy, flavorful dumplings.
Prep Time 10 mins
Cook Time 45 mins
Course Main Course, Soup
Cuisine American
Servings 6

Ingredients
  

for the soup:

  • 1 onion, finely chopped
  • 3-4 cloves garlic, minced
  • 28 oz canned whole peeled tomatoes
  • 1 1/2 tablespoons tomato paste
  • 6 cups vegetable chicken or roasted garlic stock (see note)
  • salt
  • freshly ground black pepper

for the dumplings:

  • 1 cup flour
  • 2 teaspoon baking powder
  • 2 tablespoons (cold) butter, finely diced
  • 1/2 cup grated sharp cheddar
  • 1 egg
  • 1/3 cup buttermilk
  • salt
  • freshly ground black pepper

Instructions
 

  • In a large, wide pot, heat some olive oil and saute the onions and garlic. Drain the liquid out of the can of tomatoes into a large bowl. Add the tomatoes to the onions and garlic and saute, breaking the tomatoes up into small bits with your spoon or spatula, until the onions and garlic are soft and translucent.
  • Add the tomato paste and stock to the bowl with the tomato juice and whisk until the tomato paste has dissolved. Pour into the pot and bring to a boil. Reduce heat and simmer about 20 minutes or until the mixture has reduced and thickened a bit.
  • Meanwhile, in a medium bowl, stir together with the flour, baking powder. In another bowl or measuring cup, beat the egg into the buttermilk. Pour it over the flour mixture, stir in seasoning and cheese and stir until a thick dough forms.
  • Scoop the dumpling dough into the simmering soup in heaping tablespoons (I used a cookie scoop, the dough will be a bit sticky) in a single layer and cover. Continue to simmer about 12-15 minutes or until big, fluffy dumplings form. Serve immediately.

Notes

  • I used Better than Boullion Roasted Garlic base to make my "stock". I bought it a long time ago but I think this has been the best use of it yet!
  • I used this scoop to form the dumplings but a rounded tablespoon would also work.
  • I broke the tomatoes up pretty finely with my spoon and enjoy a chunkier soup but if you'd prefer a smoother, more sauce-like texture, carefully puree the hot soup in a blender or with a stick blender prior to adding the dumplings over low heat.
Keyword soup, weeknight meals