Cheddar Dumpling Tomato Soup

4.2
(5)

Classic tomato soup gets an update with hearty dumplings from Adrianna Adarme of A Cozy Kitchen.

2
2
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

Soup:

  • 1 tablespoon olive oil

  • ½ yellow onion, roughly chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried Italian seasoning

  • 1 (28 ounce) can crushed tomatoes

  • 2 cups water, divided

  • 2 teaspoons salt

Dumplings:

  • ¾ cup all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • ¼ teaspoon freshly cracked black pepper, plus more to taste

  • ¼ cup shredded sharp Cheddar cheese

  • ½ cup buttermilk, shaken

  • 2 tablespoons chopped fresh Italian parsley

  • Reynolds Wrap® Aluminum Foil

Directions

  1. Preheat oven to 350 degrees F.

  2. In a medium ovenproof pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Add garlic and Italian seasoning and cook until fragrant, about 1 minute. Pour in the can of tomatoes. Add about 1 cup of water to the pot. Bring the soup to a simmer and then immediately turn the heat down to low. Cook the soup, uncovered, for about 10-15 minutes, until slightly thickened and very fragrant.

  3. Transfer the soup, in batches if necessary, to a blender and pulse until very smooth, allowing steam to escape while you process (or use an immersion blender and blend the soup in the pot). Return the pureed soup to the pot. Add salt. Mix in additional water, as needed, if the soup is too thick. Set aside.

  4. For the Dumplings: In a medium bowl, mix together the flour, baking powder, salt and black pepper. Add cheese and mix until evenly distributed. Pour in the buttermilk and mix until the dough is combined and wet. Using a tablespoon or ice cream scoop, drop balls of dough into the soup.

  5. Cover the pot with Reynolds Wrap® Aluminum Foil and transfer to the oven. Bake for 20-25 minutes, until the dumplings are cooked and fluffy.

  6. Garnish each soup bowl pepper and a sprinkling of parsley.

Tips

A Cozy Kitchen (http://acozykitchen.com/)

Reynolds Kitchens Tip:

Use Reynolds Wrap(R) Aluminum Foil to cover your pan to avoid splatter and mess in your oven.

Nutrition Facts (per serving)

229 Calories
7g Fat
36g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 229
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 9mg 3%
Sodium 1771mg 77%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 18%
Total Sugars 2g
Protein 9g
Vitamin C 23mg 113%
Calcium 244mg 19%
Iron 4mg 23%
Potassium 699mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.