Cheese Dumpling Tomato Soup
A delightful and comforting dish combining rich tomatoes with creamy cheese-filled dumplings, perfect for busy weeknights or cozy family gatherings.
Ingredients
For the Soup Base
- 2 tablespoons Olive Oil A rich, golden oil that sets the stage for sautéing.
- 1 medium Yellow Onion, diced Sweet and aromatic, this onion brings depth to your soup.
- 2 cloves Garlic, minced Fragrant and zesty, garlic adds a touch of boldness.
- 2 tablespoons Tomato Paste Concentrated tomato goodness that amplifies flavor.
- 1/4 teaspoon Red Pepper Flakes (optional) A hint of heat to awaken the senses.
- 28 ounces Crushed Tomatoes Juicy and vibrant, these form the base of the soup.
- 4 cups Chicken or Vegetable Broth A savory liquid, essential for adding richness.
- 1 teaspoon Granulated Sugar Balances the acidity of the tomatoes perfectly.
- 1 tablespoon Dried Basil or Italian Seasoning Aromatic herbs that evoke a Mediterranean flair.
- 1 cup Heavy Cream Lusciously creamy, it enriches the soup's texture.
- 1 teaspoon Kosher Salt Enhances all the flavors without overpowering.
- 1/2 teaspoon Black Pepper Adds a warm kick to the dish.
For the Dumplings
- 1 cup Whole-Milk Ricotta Cheese Silky and mild, creates the dumpling's interior.
- 1 cup Low-Moisture Mozzarella Cheese, shredded Melts beautifully, adding texture and flavor.
- 1/2 cup Parmesan Cheese, grated A tangy kick that rounds out the dumplings.
- 1 large Egg Binds the ingredients together for the dumplings.
- 1 cup All-Purpose Flour Gives structure to the dumplings.
- 1 tablespoon Baking Powder Ensures the dumplings are light and fluffy.
- 1 teaspoon Garlic Powder A convenient way to boost flavor.
- 2 tablespoons Fresh Parsley, chopped For a touch of freshness in flavor and appearance.
For Serving
- Extra Grated Parmesan for garnish A finishing touch that adds decadence.
- Olive Oil or Melted Butter For drizzling, enhancing both flavor and visual appeal.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced yellow onion and sauté for about 5 minutes, until translucent.
- Add minced garlic and stir for another minute.
- If using, sprinkle in red pepper flakes.
- Stir in tomato paste and cook for approximately 30 seconds.
- Pour in crushed tomatoes, broth, sugar, and dried basil.
- Bring to a simmer and let cook for about 15 minutes.
Dumpling Preparation
- In a separate bowl, mix ricotta, mozzarella, parmesan, egg, flour, baking powder, garlic powder, kosher salt, and black pepper.
- Shape the mixture into 12 to 15 balls.
Cooking
- Carefully place dumplings on top of the soup.
- Cover the pot and cook for 5 to 7 minutes until the dumplings puff up.
Finishing Touches
- Stir in the heavy cream and adjust seasoning.
- Garnish with extra Parmesan and fresh parsley before serving.
Notes
For variations, consider different cheeses, adding diced vegetables, or using fresh herbs. Store cooled soup in an airtight container for up to 3 days in the fridge or 3 months in the freezer.