This Tomato Soup with Cheese Dumplings is a simple and comforting bowl that feels like a warm hug on a chilly day. The smooth tomato soup has just the right balance of tangy and sweet, while the soft, cheesy dumplings add a fun and tasty twist that makes every bite a little special.
I love making the cheese dumplings fresh and letting them gently cook right in the soup. It’s such a satisfying little process, and the melted cheese inside always feels like a cozy surprise. I usually use a mild cheese that melts well, but you can always play around with your favorites to make it your own.
My favorite way to enjoy this soup is with some crusty bread on the side to soak up every last drop. It’s a great meal for a quick lunch or a light dinner, and friends always seem to appreciate the extra dumplings swimming in the tomato goodness. It’s a simple dish that’s easy to make but feels thoughtful and full of love.
Key Ingredients & Substitutions
Tomatoes: Crushed canned tomatoes save time and offer consistent flavor, but fresh ripe tomatoes work beautifully in season. If fresh, peel them for a smoother soup.
Cheese: Mild cheeses like cheddar and mozzarella melt nicely inside the dumplings. Feel free to experiment with fontina or gouda for a new twist.
Flour: All-purpose flour is perfect for dumplings, but you can swap half with whole wheat for a nuttier taste. Just expect a denser texture.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds savory depth. Use low-sodium versions to control salt.
How Can I Make Light, Fluffy Cheese Dumplings That Cook Perfectly in Soup?
The secret to great dumplings is not over-mixing the batter and cooking them gently in simmering soup. Here’s how:
- Mix wet and dry ingredients until just combined; lumps are okay.
- Fold in the cheese last, so it distributes without weighing down the batter.
- Drop spoonfuls carefully into simmering (not boiling) soup to keep batter intact.
- Cover the pot and cook without lifting the lid—steam helps them rise and cook evenly.
- Dumplings float when done; test one by cutting in half to check for a doughy center.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the tomato soup and cooking dumplings all in one place.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Mixing bowls – one for dry ingredients and one for wet ingredients when making dumplings.
- Measuring cups and spoons – to get your flour, milk, and seasonings just right.
- Spoon or cookie scoop – helps drop evenly sized dumplings into the simmering soup.
Flavor Variations & Add-Ins
- Swap mild cheddar for sharp cheddar or smoked cheese for a bolder dumpling flavor.
- Add fresh chopped basil or thyme to the soup for extra herbal aroma and freshness.
- Stir in some sautéed mushrooms or spinach before serving for added veggies.
- Replace half the milk in dumplings with buttermilk for a tangier, tender bite.
Tomato Soup with Cheese Dumplings
Ingredients You’ll Need:
For the Tomato Soup:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (14 oz each) crushed tomatoes or 4 cups fresh ripe tomatoes, chopped
- 3 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream or milk (optional, for creaminess)
- Fresh herbs like basil or dill for garnish
For the Cheese Dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/3 cup milk
- 1 cup grated mild cheese (such as cheddar, mozzarella, or a mix)
- 2 tbsp melted butter (optional, for richness)
How Much Time Will You Need?
This recipe generally takes about 10 minutes to prepare the soup base and ingredients, around 20 minutes to simmer and develop the flavors, and another 10 minutes to cook the cheese dumplings in the soup. Total time: approximately 40 minutes.
Step-by-Step Instructions:
1. Prepare the Tomato Soup Base:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the crushed tomatoes and broth, then bring the mixture to a boil. Reduce heat and let it simmer gently for 15-20 minutes so the flavors blend. Season with sugar, salt, and freshly ground black pepper to your taste. If you like it creamy, stir in heavy cream or milk now and heat through without boiling. For a smooth texture, you can use an immersion blender to puree the soup, or leave it as is if you prefer some texture.
2. Make the Cheese Dumpling Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the egg and milk together. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix, it’s okay if the batter is slightly lumpy. Fold in the grated cheese and melted butter if using. The batter will be a little sticky.
3. Cook the Cheese Dumplings in the Soup:
Bring the tomato soup back to a gentle simmer if it has cooled. Use a spoon to carefully drop spoonfuls (about 1 tablespoon each) of the cheese dumpling batter into the simmering soup. Cover the pot with a lid and cook for 8-10 minutes without lifting the lid—this helps the dumplings steam and cook through. The dumplings will puff up and float to the surface when done.
4. Serve:
Scoop the tomato soup with cheese dumplings into bowls and garnish with fresh herbs like dill or basil. Serve immediately, ideally with crusty bread or a fresh side salad for a complete and comforting meal.
Can I Use Frozen Cheese Dumplings or Make Them Ahead?
It’s best to make the cheese dumplings fresh and cook them directly in the simmering soup for the best texture and flavor. If you want to prepare the batter ahead, store it covered in the fridge for up to 24 hours and gently stir before dropping into the soup.
What Can I Substitute for the Cheese in the Dumplings?
You can use vegetarian cheese or a dairy-free alternative if needed. For a different flavor, try mixing in some grated parmesan or a sharper aged cheese. If avoiding cheese altogether, replace it with finely chopped herbs or sautéed mushrooms for extra flavor.
How Do I Store Leftovers?
Keep leftover soup and dumplings in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Note that dumplings may soften further when stored, but the soup will still taste delicious.
Can I Make This Soup Vegan?
Yes! Use a plant-based milk and vegan cheese for the dumplings, and a vegetable broth for the soup. The recipe works well with these substitutions and still results in a tasty, comforting meal.
