Tomato Soup with Cheese Dumplings is a heartwarming meal that combines the comforting tang of rich tomato broth with soft, cheesy dumplings that melt in your mouth. It’s the kind of soup that feels like a hug on a chilly day, full of simple ingredients but packed with flavor and texture.
I love making this soup when I want something that’s both cozy and a little special. The cheese dumplings add a fun twist that makes every spoonful exciting to eat. I usually stir the dough gently before dropping it into the soup, and watching them puff up and cook is always satisfying. Plus, the cheesy bits inside give you that little surprise bite that makes you smile.
This soup is great served with a hunk of crusty bread or a fresh green salad for a light, wholesome meal. I find it perfect for lunch or dinner, especially on days when I want something easy but still filling. It’s one of those dishes that feels like home no matter the season, and it’s a hit with both kids and adults in my house.
Key Ingredients & Substitutions
Tomatoes: Crushed canned tomatoes are easy and consistent, but fresh tomatoes add a bright, natural flavor. When fresh aren’t available, canned works just as well. Choose ripe, firm tomatoes for the best taste.
Cheese: Cheddar adds sharpness, mozzarella gives stretchiness, or mixing both offers great flavor. You can swap with fontina, gouda, or even a mild parmesan. For dairy-free, try a vegan cheese alternative.
Flour & Baking Powder: These work together to give the dumplings their light, fluffy texture. If gluten-free, use a blend labeled for baking and a gluten-free baking powder.
Herbs: Basil in the soup and parsley or chives in the dumplings brighten the dish. Fresh is best when possible, but dried herbs can be used in smaller amounts.
How Do You Get Light, Fluffy Cheese Dumplings Every Time?
Making perfect dumplings means handling the batter just right and cooking them gently. Here’s how:
- Mix dry ingredients well before adding liquids to get an even rise.
- Stir wet and dry ingredients together gently—stop once combined to avoid tough dumplings.
- Drop spoonfuls carefully onto simmering, not boiling, soup to cook evenly.
- Cover the pot while cooking and don’t peek—steam helps dumplings puff up.
- Check by gently touching: if dumplings spring back and feel cooked through, they’re ready to serve.
Equipment You’ll Need
- Large pot – perfect for simmering the tomato soup and cooking dumplings all in one place.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Mixing bowls – one for the soup ingredients, another for the dumpling batter to keep things tidy.
- Ladle – helps you drop dumplings carefully into the soup and serve with ease.
- Immersion blender (optional) – if you like smooth tomato soup, this tool blends right in the pot.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits to the soup for a smoky, meaty boost that pairs well with the cheese.
- Try fresh spinach or kale stirred into the soup for extra greens and a mild earthy flavor.
- Mix in different cheeses like Parmesan or Gruyère in the dumplings for a nuttier taste.
- Season the soup with a pinch of red pepper flakes for a touch of heat when you want a little kick.
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
- 1 can (28 oz) crushed tomatoes or 2 lbs fresh ripe tomatoes, peeled and chopped
- 3 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- ½ tsp dried basil or 1 tbsp fresh basil, chopped
- ¼ cup heavy cream or milk (optional for creaminess)
For the Cheese Dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheese (cheddar, mozzarella, or a mix)
- ⅓ cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tbsp fresh parsley or chives, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the ingredients, 20 minutes simmering the soup, and 12-15 minutes cooking the cheese dumplings inside the soup. In total, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Making the Tomato Soup:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it looks soft and clear. Add the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and the broth. Add sugar if you want to balance the tomatoes’ acidity, plus salt, pepper, and basil. Bring the soup to a gentle simmer, cover the pot, and cook for 15-20 minutes so all the flavors blend together.
If you want a smooth soup, use an immersion blender right in the pot to puree the soup to your liking. Stir in the cream or milk if using, then keep the soup simmering gently while you make the dumplings.
2. Preparing the Cheese Dumplings:
In a bowl, whisk together flour, baking powder, salt, and black pepper. Stir in the shredded cheese.
In another bowl, mix the milk, egg, and melted butter. Pour this wet mix into the dry ingredients and gently stir into a thick, sticky batter. Add fresh herbs like parsley or chives if you want extra flavor.
Be sure not to overmix — stop once the batter is combined.
3. Cooking the Dumplings in the Soup:
Drop spoonfuls of dumpling batter (around a tablespoon each) onto the surface of the simmering soup. Cover the pot and let everything cook gently for 12 to 15 minutes. Avoid lifting the lid during this time so the dumplings can puff up and cook through properly.
4. Serving the Dish:
Spoon the tomato soup into bowls and add 2 or 3 cheese dumplings per serving. You can sprinkle extra fresh herbs on top if you like. This dish goes perfectly with a slice of crusty bread or a light salad.
Enjoy this cozy and tasty Tomato Soup with Cheese Dumplings!
Can I Use Frozen Tomatoes for the Soup?
Yes, frozen tomatoes work well! Just thaw them completely before cooking and drain any excess liquid if they’re very watery to keep the soup flavorful.
Can I Make the Cheese Dumplings Ahead of Time?
It’s best to prepare and cook dumplings fresh for the fluffiest texture. However, you can mix the dumpling batter and refrigerate it for a few hours, then drop them straight into the simmering soup when ready to cook.
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 or microwave to avoid overcooking the dumplings.
Can I Make the Soup Dairy-Free?
Absolutely! Skip the cream or milk in the soup and use a dairy-free cheese or omit the cheese in dumplings if needed. Coconut milk or almond milk can add creaminess without dairy.
