Introduction

This Cheese Dumpling Tomato Soup is a comforting and creamy twist on classic tomato soup. Soft, cheesy dumplings float in a rich tomato broth, making it a perfect meal for cozy evenings. It’s easy to make and sure to satisfy.

A white bowl with a thin black rim holds four round ravioli pieces covered in bright orange tomato sauce. Each ravioli has a slightly wrinkled texture and is topped with a small dollop of white cream, which gently blends into the sauce. Small green herb pieces are scattered over the ravioli and the sauce, adding color contrast. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (can substitute with canola or avocado oil)
1 medium yellow onion (shallots can be used for a milder taste)
2 cloves garlic (fresh is best, but dried works in a pinch)
2 tablespoons tomato paste (can be omitted if not available)
1/4 teaspoon red pepper flakes (optional for heat)
28 ounces crushed tomatoes (canned or fresh works)
4 cups chicken or vegetable broth (water can be a substitute)
1 teaspoon granulated sugar (honey or maple syrup can be alternatives)
1 tablespoon dried basil or Italian seasoning (fresh herbs provide a brighter taste)
1 cup heavy cream (coconut milk is a great dairy-free option)
1 teaspoon kosher salt (adjust according to taste)
1/2 teaspoon black pepper (adjust according to taste)
1 cup whole-milk ricotta (cottage cheese is a good substitute)
1 cup low-moisture mozzarella (fresh mozzarella can be used for extra creaminess)
1/2 cup Parmesan cheese (nutritional yeast can serve as a vegan substitute)
1 large egg (use a flax egg for a vegan option)
1 cup all-purpose flour (a gluten-free blend can be used)
1 tablespoon baking powder (ensure it’s fresh for best results)
1 teaspoon garlic powder (fresh garlic can substitute)
2 tablespoons fresh parsley (can be replaced with chives or omitted)
Extra grated Parmesan (completely optional)
Olive oil or melted butter (can be omitted if desired)

Instructions

Step 1: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
Step 2: Add minced garlic, tomato paste, and red pepper flakes if using. Cook for 1-2 minutes until fragrant.
Step 3: Stir in the crushed tomatoes and broth. Sprinkle in the sugar and dried basil. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes.
Step 4: Using an immersion blender or a traditional blender, blend the soup to your desired smoothness. Stir in the heavy cream and season with kosher salt and black pepper.
Step 5: For the dumplings, combine ricotta, mozzarella, Parmesan, egg, flour, baking powder, garlic powder, salt, and parsley in a bowl. Mix until a thick batter forms.
Step 6: Drop spoonfuls of the dumpling batter into the barely simmering soup. Cover and cook for 6-8 minutes until the dumplings puff up and set.
Step 7: Adjust the seasoning in the soup if needed. Ladle into bowls and top with extra grated Parmesan and a drizzle of olive oil or melted butter if desired.

Tips & Variations

For a vegan version, substitute the egg with a flax egg and use coconut milk instead of heavy cream.
Fresh herbs like basil or parsley can brighten the soup’s flavor more than dried ones.
Use fresh mozzarella for extra creamy dumplings.
If gluten-free, use a gluten-free flour blend and check your baking powder is gluten-free.
Adjust the heat by adding more or less red pepper flakes to suit your taste.

Storage

Store leftover soup with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the dumplings from breaking apart. You can also freeze the soup without dumplings for up to 2 months; add fresh dumplings when reheating.

How to Serve

A white bowl filled with a smooth, bright orange tomato sauce forms the base layer, topped with five round, golden brown dumplings that have a slightly textured surface. There are swirls and small pools of creamy white sauce spread over the dumplings and sauce, adding contrast. Fresh green basil leaves are scattered on top, providing pops of color. The bowl sits on a white marbled surface, giving a clean and elegant look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

It’s best to make and cook the dumplings fresh to keep their texture light and fluffy. However, you can prepare the batter in advance and keep it refrigerated for up to 24 hours before cooking.

Can I use a different type of cheese in the dumplings?

Yes, you can substitute cheddar or fontina for a different flavor profile. Just keep the total cheese amount the same to maintain the right consistency.