Ingredients
Scale
- 2 cups ripe tomatoes, chopped
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or low-fat cream)
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- Fresh herbs (basil or oregano, optional)
Instructions
- Sauté the diced onion in olive oil in a large pot over medium heat until translucent. Add minced garlic and sauté for another minute.
- Stir in chopped tomatoes and vegetable broth. Season with salt and pepper; bring to a gentle simmer for about 20 minutes.
- Blend the soup until smooth using an immersion blender. Return to heat and stir in heavy cream.
- In a bowl, combine flour, baking powder, shredded cheese, salt, and optional herbs. Gradually add water until a soft dough forms.
- Drop spoonfuls of dumpling mixture into the simmering soup. Cover and steam for 10-15 minutes until dumplings are fluffy.
- Serve hot, garnished with fresh herbs or extra cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg