This Tomato Soup with Cheese Dumplings is a warm and comforting bowl that combines the fresh, tangy taste of tomato soup with soft, cheesy dumplings floating on top. The dumplings are tender and rich, adding a delightful texture contrast to the smooth, flavorful soup. It’s a simple but satisfying meal that feels like a big hug in a bowl.
I love making this soup on chilly days because the cheese dumplings make it extra special without any fuss. My tip is to stir the dumplings in gently so they keep their shape and stay nice and fluffy. It’s one of those recipes that feels homemade and cozy, perfect for sharing with family or friends when you want something easy but a little different.
When I serve this tomato soup, I usually pair it with some crusty bread to dip and soak up every last bit of the soup. It’s a classic combination that always makes everyone at the table smile. This dish reminds me of simple family dinners where everyone gathers around the table, enjoying a meal that’s both comforting and a little bit fun with those cheesy dumplings to nibble on.
Key Ingredients & Substitutions
Tomatoes: Canned crushed tomatoes are great for consistent flavor, but fresh ripe tomatoes work well in season. If tomatoes are tart, a little sugar helps balance acidity.
Broth: Vegetable broth keeps the soup light and vegetarian; chicken broth adds richness. You can also use water plus extra seasoning if needed.
Cheese in Dumplings: Ricotta keeps dumplings tender, mozzarella adds meltiness, and Parmesan gives a nice savory depth. Cottage cheese can replace ricotta if needed, but drain it well.
Flour & Baking Powder: All-purpose flour and baking powder make fluffy dumplings. For gluten-free options, try a gluten-free flour blend and ensure your baking powder is gluten-free.
How Do You Make Soft and Fluffy Cheese Dumplings That Don’t Fall Apart?
The key to perfect cheese dumplings is gentle mixing and cooking over a gentle simmer.
- Mix the wet and dry ingredients just until combined; overmixing makes tough dumplings.
- Use two spoons or a small scoop to drop dumplings into simmering soup carefully.
- Keep the soup at a gentle simmer, not a boil, so dumplings cook through without breaking.
- Cover the pot and avoid stirring until dumplings set (about 10-12 minutes).
- The dumplings should puff slightly and feel firm but tender when done.
Equipment You’ll Need
- Large pot – perfect for sautéing vegetables and simmering the soup all in one pan.
- Immersion blender or regular blender – helps you puree the soup smooth and creamy.
- Mixing bowls – you’ll need one for the dumpling dough and one for the wet cheese mixture.
- Measuring cups and spoons – to get your ingredients just right without guessing.
- Spoons or small scoop – for shaping and gently dropping dumplings into the soup.
Flavor Variations & Add-Ins
- Swap mozzarella for sharp cheddar in dumplings to add a tangy, rich flavor.
- Add fresh chopped basil or thyme to the soup for an herbal twist.
- Include finely diced roasted red peppers in the soup for a smoky taste.
- Try spinach or kale mixed into the dumpling dough for extra color and nutrients.
Tomato Soup with Cheese Dumplings
Ingredients You’ll Need:
For the Tomato Soup:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 can (28 oz) crushed tomatoes or 6-8 fresh ripe tomatoes, chopped
- 3 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- ½ tsp dried oregano
- Fresh parsley or basil, for garnish
For the Cheese Dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp fresh parsley, chopped (optional)
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the vegetables and soup base, then 20-25 minutes simmering time for the soup. Making and cooking the cheese dumplings takes roughly 15 minutes. In total, expect around 40-45 minutes from start to a delicious bowl of soup with tender, cheesy dumplings.
Step-by-Step Instructions:
1. Prepare the Tomato Soup:
First, heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5 to 7 minutes until the vegetables soften nicely. Then, stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
Next, pour in the crushed tomatoes and your choice of vegetable or chicken broth. Stir the mix well and season with sugar (if using), salt, pepper, basil, and oregano. Turn the heat up to bring the soup to a boil, then lower it to a gentle simmer. Let it cook uncovered for 20-25 minutes so the flavors blend and the veggies become tender.
When ready, use an immersion blender to puree the soup right in the pot until smooth. If you don’t have one, carefully transfer the soup to a blender in batches. Taste, adjust the seasoning as needed, and keep the soup warm on low heat.
2. Make the Cheese Dumplings:
In a bowl, whisk together the flour, baking powder, salt, and chopped parsley if using. In another bowl, combine the ricotta, mozzarella, Parmesan, and egg until everything is well mixed.
Fold the cheese mixture gently into the flour mixture just until it comes together into a soft, sticky dough. Be careful not to overmix, or your dumplings could turn out dense.
3. Cook the Dumplings in the Soup:
Bring your tomato soup back to a gentle simmer. Using two spoons or a small ice cream scoop, form small dumplings and carefully drop them into the soup, spacing them out so they don’t stick together.
Cover the pot with a lid and let the dumplings cook for about 10 to 12 minutes. They will puff up and feel firm to the touch when done. Try not to stir while they cook to keep their shape beautiful and fluffy.
4. Serve Your Soup:
Ladle the tomato soup into bowls, making sure each serving has some lovely cheese dumplings. Sprinkle chopped fresh parsley or basil over the top for a touch of freshness. Serve your warm, comforting soup with crusty bread or a fresh side salad for a complete meal.
Enjoy your tasty Tomato Soup with Cheese Dumplings—it’s a cozy treat that’s both simple and special!
Can I Use Frozen Cheese Dumplings for This Soup?
Yes! You can prepare the dumplings ahead and freeze them on a baking sheet until firm. Then store in an airtight container. When ready to serve, add the frozen dumplings directly to the simmering soup and cook a few minutes longer until heated through.
How Can I Make This Soup Vegan?
To make it vegan, use vegetable broth and substitute the cheese with vegan ricotta or a mix of mashed tofu and nutritional yeast. You can also replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to bind the dumplings.
What’s the Best Way to Store Leftovers?
Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the dumplings, adding a splash of broth if the soup thickens too much.
Can I Add Other Vegetables to the Soup?
Absolutely! Feel free to add chopped bell peppers, zucchini, or spinach to the soup while it simmers for extra flavor and nutrition. Just adjust the cooking time so veggies become tender.
