A warm and comforting bowl of creamy tomato soup paired with cheesy cheddar bay dumplings. This duo is simple, delicious, and perfect for a cozy meal.
Servings 4servings
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Ingredients
For the Soup
2cans14.5 oz each of diced tomatoes
1cupvegetable broth
1cupheavy cream
1mediumonion, diced
2clovesgarlic, minced
1teaspoondried basil
1teaspoondried oregano
to tasteSalt and pepper
1cupshredded cheddar cheese
1Bay leavesRemove before blending
to tasteOlive oilFor sautéing
Instructions
Preparation
In a large pot, heat olive oil over medium heat.
Add diced onion and garlic, sauté until softened.
Add the diced tomatoes (with juice), vegetable broth, basil, oregano, and bay leaves.
Bring to a simmer and cook for about 15 minutes.
Blending and Finishing
Remove the bay leaves and blend the soup until smooth using an immersion blender or regular blender.
Stir in the heavy cream and shredded cheddar cheese until melted and combined.
Season with salt and pepper to taste. Serve warm.
Notes
This dish is best enjoyed fresh but can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently to maintain flavor and texture.