Tomato Dumpling Soup Recipe

Tomato Dumpling Soup is pure cozy comfort in a bowl: a rich, tangy tomato soup made extra silky with a touch of sweet potato, then topped with golden, cheesy herb dumplings that soak up all that goodness. Whether you’re battling chilly weather or just need something to brighten a rainy day, the fusion of vibrant tomato flavor, fragrant basil, and melt-in-your-mouth dumplings makes every spoonful deeply satisfying. This vegetarian main dish is both rustic and a little bit indulgent, bringing together easy-to-find ingredients with a heartwarming British twist.

Ingredients You’ll Need

Every element in Tomato Dumpling Soup plays an important part, from the creamy butter to the fragrant basil and the bold cheddar. Put together, these simple ingredients build layers of flavor and hearty texture, making this soup both easy to prepare and absolutely crave-worthy. Here’s what you’ll need and why:

• Olive oil: Adds richness and helps soften the onions and sweet potato gently at the start.
• Butter: Brings an extra smooth, buttery note to the soup base.
• Onion: The essential aromatic base that lends sweetness and depth.
• Sweet potato: Gives a lovely natural sweetness and velvety texture to the tomato soup.
• Garlic: Adds a burst of sharp flavor and aromatic warmth.
• Ground cinnamon: A tiny pinch transforms and gently perfumes the soup, hinting at something special.
• Fresh basil: Torn leaves add freshness and brighten up every spoonful.
• Canned chopped tomatoes: The star ingredient, providing a tangy, savory base and vivid color.
• Chicken stock: Adds a savory backbone—use vegetarian stock for a fully meatless version.
• Sugar: A touch balances the acidity of the tomatoes for a perfectly rounded flavor.
• Single cream: Swirled in at the end for a luscious, silky finish.
• Dried breadcrumbs: Forms the foundation of light, satisfying dumplings.
• Baking powder: Lifts the dumplings ever-so-slightly, keeping them dense but not heavy.
• Mature cheddar: Infuses cheesy richness and savory depth in each dumpling bite.
• Mustard powder: Adds a subtle tang and dimension to the dumplings.
• Dried oregano: Classic herbiness for that tried-and-true comforting flavor.
• Egg: Binds the dumpling mixture together.
• Cream cheese: Gives the dumplings a soft, creamy center.

How to Make Tomato Dumpling Soup

Step 1: Gently Soften Vegetables

Start by heating the olive oil and butter together in your largest pot over low heat. Tip in the chopped onion and sweet potato and cook them slowly, stirring occasionally, for 5 to 10 minutes. You’re not looking for color here, just that dreamy softness and a heady, sweet steam—this will lay down a mellow, sweet base for our Tomato Dumpling Soup.

Step 2: Add Flavor and Simmer

Once the onion and sweet potato are tender, add the minced garlic and a sprinkle of ground cinnamon. Let it all mingle for just about a minute—your kitchen will smell incredible. Toss in the torn basil, pour in both cans of chopped tomatoes with their juice, and add the stock. Bring the mixture to a gentle boil, then immediately lower the heat and let it simmer, covered, for 20 minutes to let all those flavors come together.

Step 3: Mix Up the Dumplings

While the soup simmers, it’s dumpling time! In a bowl, combine the breadcrumbs, baking powder, grated cheddar, mustard powder, dried oregano, egg, and cream cheese. Mix it all until you have a sticky, firm dough. Using wet hands (it makes things less sticky!), shape the dough into 8 small balls. These will puff just a bit as they cook and develop a gorgeous texture.

Step 4: Blend the Soup

Once everything in the pot is meltingly soft, it’s time to purée. Use an immersion blender (or, carefully, a countertop blender in batches) to blend the soup until completely smooth. Stir in the sugar, a few pinches of salt, plenty of pepper, and the single cream. Taste and tweak seasoning as desired—the flavors should hum in balance.

Step 5: Cook the Dumplings

With the soup at a gentle simmer, carefully drop in the eight dumplings. Don’t stir, and don’t rush. Let the dumplings cook uncovered for about 10 minutes: they’ll sink, then float as they firm up. The soup will gently bubble around them, infusing them with tomato flavor and making the outside wonderfully golden and dense. Serve two dumplings per bowl with generous ladles of soup.

How to Serve Tomato Dumpling Soup

Garnishes

For an extra flourish on your Tomato Dumpling Soup, scatter a little extra freshly grated cheddar, a swirl of cream, or a handful of torn basil leaves on top. A drizzle of really good olive oil or even a grind of black pepper can turn each bowl into something restaurant-worthy in no time.

Side Dishes

This soup is hearty on its own, but for a full meal, serve it with crusty bread, a hunk of sourdough, or some buttered toast soldiers. A fresh green salad with a sharp vinaigrette adds a crisp counterpoint to the rich, soothing soup and dumplings.

Creative Ways to Present

Try serving Tomato Dumpling Soup in small mugs for parties or as a starter. For a family-style supper, use a deep sharing bowl and let everyone scoop out dumplings. Or top each bowl with a dollop of basil pesto or a sprinkle of toasted seeds to add a playful, unexpected twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Tomato Dumpling Soup (hard to believe, but possible!), transfer it to an airtight container and pop it in the fridge. The soup keeps beautifully for up to 3 days, though the dumplings may absorb extra liquid and thicken the soup as it sits.

Freezing

For best results, freeze the tomato soup base on its own before adding the dumplings. Simply let it cool completely, ladle into freezer-safe containers, and freeze for up to 3 months. The dumplings are best made fresh, as freezing can alter their texture.

Reheating

To reheat, warm the soup gently on the stove until it’s piping hot. If you’ve added the dumplings before chilling, reheat them gently in the soup; add a splash of water or cream if it’s thicker than you like. Avoid boiling, which can make the dumplings fall apart a bit.

FAQs

Can I make Tomato Dumpling Soup fully vegetarian?

Absolutely! Simply swap out the chicken stock for your favorite good-quality vegetable stock. The soup remains just as rich and cozy, and the dumplings are already meat-free.

What can I use instead of cream in the soup?

You can use coconut milk for a creamy, dairy-free twist or even stir in some plain yogurt or crème fraîche for similar silkiness and a subtle tang.

Can I prepare the dumpling dough ahead of time?

You can mix the dumpling dough up to a day in advance and keep it covered in the fridge. Form the dumplings just before you’re ready to add them to the soup so they maintain the right texture.

How can I make the soup spicier?

For a kick, add a pinch of dried chili flakes or a splash of hot sauce to the soup when blending. You can also mix a little finely chopped fresh chili into the dumpling dough if you’re feeling daring!

Is it possible to use fresh tomatoes instead of canned?

Definitely, especially when tomatoes are in season. Substitute the canned tomatoes for about 800 grams of ripe, chopped fresh tomatoes. Simmer until they break down and release their juice, adding a little extra liquid if needed.

Final Thoughts

There’s truly nothing quite as soul-warming as a bowl of Tomato Dumpling Soup, with its velvety base and those cheesy little pockets of joy on top. If you’re searching for a cozy, satisfying supper, give this recipe a try—the process is every bit as fun as the final spoonful.

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