Cheese Dumpling Tomato Soup
Cheese Dumpling Tomato Soup is a delightful and comforting dish that combines rich flavors and satisfying textures. The combination of zesty tomatoes with creamy, cheesy dumplings creates a wonderfully hearty experience that warms both the heart and the belly. This recipe is one you’ll want to add to your weekly rotation, especially on chilly evenings when you crave something cozy and fulfilling. Whether you’re a novice cook or a seasoned chef, this step-by-step guide to making Cheese Dumpling Tomato Soup will equip you with everything you need to create this inviting dish in your own kitchen.
Why You’ll Love This Recipe
This Cheese Dumpling Tomato Soup offers several benefits that make it a fantastic choice for any meal. First, it’s incredibly easy to prepare and requires minimal ingredients, making it a quick weeknight dinner solution. With a preparation style that’s approachable for families, it’s perfectly suited for a cozy family gathering or a simple weeknight meal.
The dish is also versatile; you can adjust the level of spice, incorporate various herbs, or even switch up the cheese based on your preference. Moreover, the dish is nourishing and satisfying, with protein-packed dumplings that complement the vibrant and flavorful soup.
Ingredients for Cheese Dumpling Tomato Soup
- 2 tablespoons Olive Oil: Adds a rich flavor to the base of the soup.
- 1 medium Yellow Onion: Sweet and aromatic, essential for the soup’s foundation.
- 2 cloves Garlic: Provides an irresistible aromatic essence.
- 2 tablespoons Tomato Paste: Intensifies the tomato flavor in the soup.
- 1/4 teaspoon Red Pepper Flakes: For a gentle kick of heat (ustomizable).
- 28 ounces Crushed Tomatoes: The star ingredient of the soup, delivering a lush, rich base.
- 4 cups Chicken or Vegetable Broth: Adds depth and richness—use homemade or a good quality store variant for best results.
- 1 teaspoon Granulated Sugar: Balances the acidity of the tomatoes beautifully.
- 1 tablespoon Dried Basil or Italian Seasoning: Infuses the soup with classic herb flavors.
- 1 cup Heavy Cream: Adds creaminess and richness to elevate the soup.
- 1 teaspoon Kosher Salt: Essential for flavor enhancement.
- 1/2 teaspoon Black Pepper: Adds warmth and mild heat to the dish.
- 1 cup Whole-Milk Ricotta: Provides a rich, creamy texture for the dumplings.
- 1 cup Low-Moisture Mozzarella: Melts beautifully and adds a delightful stretch.
- 1/2 cup Parmesan Cheese: A sharp, nutty flavor that enhances the cheese dumplings.
- 1 large Egg: Binds the dumpling mixture together.
- 1 cup All-Purpose Flour: Essential for creating the dumpling structure.
- 1 tablespoon Baking Powder: Helps the dumplings rise and become fluffy.
- 1 teaspoon Garlic Powder: Adds an extra layer of garlic flavor.
- 2 tablespoons Fresh Parsley: A fresh finish that brightens the dish.
Step-by-Step Directions for Cheese Dumpling Tomato Soup
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Prepare the Base: In a large pot, pour in 2 tablespoons of olive oil and heat over medium. Once hot, add the chopped yellow onion and sauté until it turns translucent and tender, which should take around 5-7 minutes.
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Add Flavor: Stir in the minced garlic, tomato paste, and red pepper flakes if you desire a spicy kick. Allow the mixture to cook for another 1-2 minutes, letting those flavors marry beautifully.
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Incorporate Tomatoes: Gently pour in the 28 ounces of crushed tomatoes and 4 cups of chicken or vegetable broth. Add the granulated sugar and dried basil or Italian seasoning. Increase the heat slightly to bring everything to a gentle boil, then reduce the heat to simmer for 10-15 minutes.
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Blend and Creamify: Using an immersion blender, blend the soup to your desired consistency; whether chunky or smooth, it’s up to you! Then stir in the heavy cream, seasoning with kosher salt and black pepper to taste.
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Make the Dumpling Batter: In a large bowl, combine the ricotta, mozzarella, Parmesan, and egg. Gradually incorporate the flour, baking powder, and garlic powder, mixing until a thick batter forms. Gently fold in the parsley for added freshness.
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Cook the Dumplings: Scoop small spoonfuls of the dumpling batter into your simmering soup. Cover the pot and cook for an additional 6-8 minutes, or until the dumplings are fluffy and cooked through.
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Final Touch: Taste the soup once more, adjusting the seasoning as needed. Ladle the soup into bowls, and for presentation, top with extra grated Parmesan and a drizzle of olive oil.
Tips & Tricks
- Experiment with Herbs: Feel free to add fresh herbs like thyme or oregano for an additional flavor dimension.
- Cheese Variations: Try using other cheeses like goat cheese or Gruyère for a different taste.
- Dumpling Adjustments: If you prefer firmer dumplings, add a bit more flour or reduce the moisture in the cheese mix.
- Make-ahead: Prepare the soup base a day ahead and simply add the dumplings when ready to serve for a quicker meal.
Serving Suggestions & Pairings
To elevate your Cheese Dumpling Tomato Soup, consider serving it with a side of crusty artisan bread for dipping. A simple green salad with a zesty vinaigrette pairs excellently to balance the creaminess of the soup. For added heartiness, offer a side of roasted vegetables or antiplas, like roasted garlic and herb-infused potatoes.
Nutritional Information
While exact calorie counts may vary based on specific brands and portions, a serving of Cheese Dumpling Tomato Soup is generally around 450 calories. Packed with protein from cheese and the warmth of tomato, it makes for a nourishing meal with a well-rounded nutritional profile. However, keep in mind that the creamy texture does contribute to a higher fat content.
Storing Tips & Variations for Cheese Dumpling Tomato Soup
Freezing: This soup freezes beautifully. Just be sure to let it cool completely before transferring it to airtight containers.
Reheating: Heat gently on the stovetop to preserve the dumpling texture. You may want to add a splash of broth or water to adjust the consistency.
Healthier Swaps: You can make this dish lighter by opting for lower-fat cream options or using part-skim cheeses. For a gluten-free option, replace all-purpose flour with a gluten-free blend.
Creative Variations: For a more robust soup, add ingredients like spinach, kale, or roasted red peppers for added nutrition and color.
Conclusion for Cheese Dumpling Tomato Soup
Cheese Dumpling Tomato Soup is more than just a warming bowl of comfort; it’s a dish that brings family and friends together, igniting cozy conversations around the table. With its luscious flavors and satisfying textures, this is a recipe you’ll want on repeat in your weekly meal plan. Try this delightful dish today, and elevate your weeknight dinners to new heights!
FAQs
1. Can I use fresh tomatoes instead of crushed?
Absolutely! You can substitute fresh tomatoes, just be sure to peel and chop them. Adjust cooking time to ensure they are thoroughly softened.
2. How long will this soup last in the fridge?
It will last about 3-4 days in the refrigerator when stored in an airtight container.
3. Can I add vegetables to the soup?
Yes! Chopped carrots, zucchini, or even bell peppers would add great flavor and nutrition.
4. What can I use instead of cream?
You can replace heavy cream with half and half, coconut milk, or even a non-dairy cream for a lighter and dairy-free version.
5. Are there any substitutes for ricotta cheese?
You can use cottage cheese or cream cheese as a substitute, or blend silken tofu for a dairy-free alternative.
Enjoy your cooking adventure with Cheese Dumpling Tomato Soup!
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Cheese Dumpling Tomato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and comforting dish combining zesty tomatoes with creamy, cheesy dumplings, perfect for chilly evenings.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato Paste
- 1/4 teaspoon Red Pepper Flakes
- 28 ounces Crushed Tomatoes
- 4 cups Chicken or Vegetable Broth
- 1 teaspoon Granulated Sugar
- 1 tablespoon Dried Basil or Italian Seasoning
- 1 cup Heavy Cream
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 cup Whole-Milk Ricotta
- 1 cup Low-Moisture Mozzarella
- 1/2 cup Parmesan Cheese
- 1 large Egg
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Garlic Powder
- 2 tablespoons Fresh Parsley, chopped
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, approximately 5-7 minutes.
- Stir in the minced garlic, tomato paste, and red pepper flakes; cook for 1-2 minutes to marry the flavors.
- Pour in the crushed tomatoes and broth, add sugar and dried basil. Bring to a gentle boil, then reduce to a simmer for 10-15 minutes.
- Blend the soup to your desired consistency, then stir in the heavy cream. Season with salt and black pepper to taste.
- In a bowl, mix ricotta, mozzarella, Parmesan, and egg. Gradually add flour, baking powder, and garlic powder until thick batter forms. Fold in parsley.
- Scoop spoonfuls of dumpling batter into the simmering soup. Cover and cook for 6-8 minutes until dumplings are fluffy and cooked through.
- Taste the soup to adjust seasoning, then ladle into bowls and top with extra grated Parmesan and a drizzle of olive oil.
Notes
Experiment with different herbs and cheese varieties for personalized flavor. Soup can be made ahead; add dumplings when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 120mg
