Cheddar Dumpling Tomato Soup Recipes

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TOMATO SOUP WITH HERB DUMPLINGS



Tomato Soup With Herb Dumplings image

-Holly Dunkelberger, La Porte City, Iowa

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cups tomato juice
1/4 cup butter
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon dried parsley flakes
1 egg
2/3 cup milk

Steps:

  • In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.

Nutrition Facts :

TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS



Tomato & harissa stew with cheddar dumplings image

Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

1 tbsp sunflower oil
1 onion , chopped
4 celery sticks, thickly sliced
400g can plum tomato
1 tbsp harissa
2 large courgettes , halved lengthways and thickly sliced
400g can chickpea , drained
1 vegetable stock cube
25g butter , diced
200g self-raising flour
1 tsp baking powder
75g extra mature cheddar , finely grated
100ml milk

Steps:

  • Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
  • Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces.
  • Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium

CHEDDAR TOMATO DUMPLINGS



Cheddar Tomato Dumplings image

"Simmered in tomato sauce, these fluffy dumplings with cheddar cheese in the dough make a satisfying side dish as well as a delicious, economical main dish," suggests Marie Hattrup of Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4-5 servings.

Number Of Ingredients 16

2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced celery leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup shredded cheddar cheese
1/2 cup milk

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. Add celery leaves, sugar, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheddar cheese. Stir in milk just until moistened. , Drop batter by tablespoonfuls onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 287 calories, Fat 15g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 916mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

CHEDDAR DUMPLING TOMATO SOUP



Cheddar Dumpling Tomato Soup image

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

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h

Yield 4

Number Of Ingredients 15

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
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

Steps:

  • Preheat oven to 350 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish each soup bowl pepper and a sprinkling of parsley.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 36.3 g, Cholesterol 8.6 mg, Fat 6.8 g, Fiber 4.9 g, Protein 8.8 g, SaturatedFat 2.3 g, Sodium 1770.8 mg, Sugar 2.2 g

TOMATO BISQUE WITH CHEDDAR BAY DUMPLINGS



Tomato Bisque with Cheddar Bay Dumplings image

A rich and smooth homemade tomato soup is topped with tasty Cheddar Bay-style dumplings for a match made in tasty heaven.

Provided by Meaghan @ 4 Sons R Us

Categories     Appetizer     Dinner     Lunch     Soup

Time 45m

Number Of Ingredients 20

2 tbsp butter
1 white onion (chopped)
3 tbsp flour
3 cups chicken broth
3 14.5 oz cans diced tomatoes
1 tsp sugar
¾ tsp kosher salt
¼ tsp black pepper
2 cups all-purpose flour
1 tbsp sugar
1 tbsp baking powder
2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne pepper (optional)
1 cup buttermilk
1/2 cup unsalted butter (melted)
1 1/2 cups shredded sharp cheddar cheese
2 tbsp butter
1 tbsp chopped (fresh parsley leaves)
1 tsp garlic powder

Steps:

  • In a dutch oven, or other large soup pot, over medium heat melt the butter. Add the onion, stirring until cooked soft. Whisk in the flour and cook for about a minute to cook the flour 'taste' out.
  • In a separate bowl, stir together the broth and tomatoes. Stir the broth mixture in a little bit at a time until the mixtures completely smooth and all the broth's incorporated. Stir in the sugar, salt, and pepper and bring the mixture to a boil, and then immediately reduce the heat to a simmer. Put a lid on the pot and prepare the dumpling dough.
  • In a large bowl, combine the flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
  • In a separate small bowl, whisk together the buttermilk and the half cup of melted butter.
  • Pour the milk and butter mixture over the dry ingredients in the larger bowl and stir, using a rubber spatula, just until moist. Using the same spatula gently fold in the cheese.
  • Remove the lid from the soup pot and reduce the heat to low. Use an immersion blender to puree the soup until it's completely smooth. Return the soup to a simmer.
  • Using a spoon, drop dollops of the dumpling dough into the simmering soup until it's all in the pot. Return the lid to the pot and continue cooking for 15-20 minutes. Insert a toothpick into the center of the largest dumpling and if it comes out clean, remove the pot from heat.
  • In a separate small pot, melt and stir together the butter, parsley, and garlic. Brush the mixture out over the dumplings in the pot.
  • Ladle the soup into bowls, making sure each bowl has several dumplings. Serve with the leftover butter herb mixture, for dipping- if desired.

Nutrition Facts : Calories 824 kcal, Carbohydrate 66 g, Protein 22 g, Fat 53 g, SaturatedFat 32 g, Cholesterol 142 mg, Sodium 1808 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

TOMATO SOUP WITH BUTTERMILK-CHEDDAR DUMPLINGS



Tomato Soup with Buttermilk-Cheddar Dumplings image

Tomato soup might already be one of the best comfort foods there is but I make it even better by adding fluffy, flavorful dumplings.

Provided by Rachel Rappaport

Categories     Main Course     Soup

Number Of Ingredients 15

1 onion, finely chopped
3-4 cloves garlic, minced
28 oz canned whole peeled tomatoes
1 1/2 tablespoons tomato paste
6 cups vegetable chicken or roasted garlic stock ( (see note))
salt
freshly ground black pepper
1 cup flour
2 teaspoon baking powder
2 tablespoons (cold) butter, finely diced
1/2 cup grated sharp cheddar
1 egg
1/3 cup buttermilk
salt
freshly ground black pepper

Steps:

  • In a large, wide pot, heat some olive oil and saute the onions and garlic. Drain the liquid out of the can of tomatoes into a large bowl. Add the tomatoes to the onions and garlic and saute, breaking the tomatoes up into small bits with your spoon or spatula, until the onions and garlic are soft and translucent.
  • Add the tomato paste and stock to the bowl with the tomato juice and whisk until the tomato paste has dissolved. Pour into the pot and bring to a boil. Reduce heat and simmer about 20 minutes or until the mixture has reduced and thickened a bit.
  • Meanwhile, in a medium bowl, stir together with the flour, baking powder. In another bowl or measuring cup, beat the egg into the buttermilk. Pour it over the flour mixture, stir in seasoning and cheese and stir until a thick dough forms.
  • Scoop the dumpling dough into the simmering soup in heaping tablespoons (I used a cookie scoop, the dough will be a bit sticky) in a single layer and cover. Continue to simmer about 12-15 minutes or until big, fluffy dumplings form. Serve immediately.

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