Tomato Soup with Cheese Dumplings

Tomato Soup with Cheese Dumplings is a simple, comforting meal that’s perfect for chilly days. The soup is smooth and tangy, made from ripe tomatoes, and the cheese dumplings add a soft, cheesy surprise in every spoonful. It’s a cozy dish that feels like a warm hug in a bowl.

I love making this soup when I want something that’s easy but still special. The cheese dumplings are really fun to prepare—they’re soft, tender, and full of flavor, and they float in the tomato soup like little clouds. It’s one of those dishes that brings a smile because of the way the dumplings soak up some of the soup’s flavor while still standing out on their own.

My favorite way to enjoy this soup is with a slice of crusty bread on the side, perfect for dipping. It’s a meal that always reminds me of quiet evenings at home and sharing something simple but satisfying with family or friends. If you haven’t tried cheese dumplings in soup before, I think you’re in for a nice surprise!

Key Ingredients & Substitutions

Tomatoes: Canned whole peeled tomatoes work great for deep flavor and ease. Fresh ripe tomatoes can be used when in season for a fresher taste. If acidity is high, a little sugar helps balance it.

Cheese: I like using cheddar or mozzarella for their meltiness and flavor. You can mix both or try gouda or fontina for a different twist. For a lighter option, reduce cheese or use part-skim varieties.

Flour & Baking Powder: These create the base for soft dumplings. Gluten-free flour blends can replace all-purpose for dietary needs; just check that baking powder is gluten-free too.

Herbs & Seasoning: Thyme in the soup adds subtle earthiness, but you could try basil or oregano as alternatives. Fresh parsley or chives in the dumplings brighten the flavor nicely.

How Do I Get Light, Tender Cheese Dumplings in Tomato Soup?

Making dumplings that stay soft and don’t sink or toughen requires gentle handling and the right cooking method:

• Mix dry and wet ingredients just until combined to avoid dense dumplings.
• The batter should be sticky but thick so it holds shape when dropped into soup.
• Drop spoonfuls gently onto simmering—not boiling—soup to help them puff up nicely.
• Cover and cook without stirring to prevent breaking the dumplings.
• Cook for 10-12 minutes so they are cooked through and tender inside.

This simple method gives you light, fluffy dumplings that float gently in the soup, soaking up flavors without falling apart. Give it a try for a delicious, comforting mix!

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven – great for even heat and simmering the soup gently without burning.
• Immersion blender – lets you puree the soup right in the pot for smooth texture without extra dishes.
• Mixing bowls – you’ll need one for the dumpling batter and another for wet ingredients to mix separately.
• Spoon or small ice cream scoop – perfect for dropping uniform dollops of dumpling batter into the soup.
• Lid for the pot – essential to cover the soup while dumplings cook so they steam and puff up nicely.

Flavor Variations & Add-Ins

• Add cooked, shredded chicken or cooked sausage to the soup for extra protein and a heartier meal.
• Use different cheeses like gouda or fontina in the dumplings for a unique, creamy flavor.
• Include fresh basil or a pinch of smoked paprika in the soup to add a new herbal or smoky twist.
• Stir in chopped spinach or kale just before serving for a boost of green and extra nutrients.

Tomato Soup with Cheese Dumplings

Ingredients You’ll Need:

For the Tomato Soup:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 800 grams (about 28 ounces) canned whole peeled tomatoes (or fresh ripe tomatoes, chopped)
• 1 tablespoon tomato paste
• 3 cups vegetable or chicken broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried thyme or 1 sprig fresh thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup heavy cream (optional, for creaminess)

For the Cheese Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheese (cheddar, mozzarella or a mix)
• 1 large egg
• 1/3 cup milk
• 2 tablespoons melted butter
• Fresh herbs like parsley or chives (optional), finely chopped

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and 35 minutes to cook, including simmering the soup and cooking the dumplings. It’s a relatively quick and easy meal that’s ready in under an hour.

Step-by-Step Instructions:

1. Prepare the Soup Base:

In a large pot, heat olive oil over medium heat. Add finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

2. Cook the Tomatoes:

Add the canned tomatoes, crushing them gently with a spoon as you add. Stir in tomato paste, broth, thyme, and sugar (if using). Bring to a boil, then reduce heat and simmer with the lid on for 20 to 25 minutes to develop flavors.

3. Blend the Soup:

Remove the thyme sprig if you used fresh thyme. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and blend in batches. Return the soup to the pot, season with salt and pepper, and stir in the heavy cream if desired. Keep warm on low heat.

4. Make the Cheese Dumpling Batter:

In a bowl, whisk together flour, baking powder, salt, and black pepper. Stir in the shredded cheese and fresh herbs if you like. In a separate small bowl, whisk the egg, milk, and melted butter. Pour the wet ingredients into the dry and gently combine. The batter will be thick and sticky.

5. Cook the Cheese Dumplings:

Using a spoon, drop dollops of the dumpling batter into the simmering soup. Avoid stirring after adding the dumplings to keep them from breaking apart. Cover the pot with a lid and cook for 10 to 12 minutes. The dumplings will puff up and become tender.

6. Serve:

Ladle the tomato soup into bowls, making sure each serving gets some of the cheese dumplings. Optionally drizzle a bit of cream on top or sprinkle with fresh herbs. Serve warm, ideally with crusty bread for dipping.

Can I Use Fresh Tomatoes Instead of Canned?

Yes! If using fresh ripe tomatoes, peel and chop about 2 pounds, then cook them down a bit longer until soft before blending. This gives you a fresher flavor, though canned tomatoes are more convenient year-round.

Can I Make the Soup and Dumplings Ahead of Time?

You can prepare the tomato soup base ahead and refrigerate for up to 2 days. Add the cheese dumplings just before serving to keep them tender and fresh. Reheat soup gently on the stove before adding dumplings.

How Should I Store Leftovers?

Store any leftover soup and dumplings in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove to avoid overcooking the dumplings, which can become dense if cooked too long.

What Can I Substitute for Cheese in the Dumplings?

If you want a dairy-free or lower-fat option, you can omit the cheese and add extra herbs or a bit of nutritional yeast for flavor. The dumplings will be less rich but still tasty and comforting!