Tomato Soup with Cheese Dumplings

Tomato Soup with Cheese Dumplings is a comforting bowl that brings together the tangy sweetness of tomatoes with little pillowy dumplings packed with cheesy goodness. The creamy tomato soup is smooth and fresh-tasting, and the soft dumplings add such a fun, tasty twist that makes every spoonful feel special.

I love making this soup on chilly days when I want something warm and filling but not too heavy. The cheese dumplings are easy to whip up, and they always get everyone smiling—they soak up some of the soup while still staying soft and cheesy inside. If you like a bit of a cozy, homemade feel, this recipe really hits the spot.

My favorite way to enjoy this is with a slice of crusty bread on the side to dunk into the soup. It’s simple but so good! This combination always reminds me of relaxing family dinners where everyone takes their time and savors each bite. It’s one of those soups that feels like a warm hug in a bowl.

Key Ingredients & Substitutions

Tomatoes: Canned whole peeled tomatoes are perfect for a rich, consistent soup, but fresh ripe tomatoes work well too when in season. I like to use ripe Roma tomatoes for their deep flavor.

Vegetables: Onion, carrot, and celery form a classic base (mirepoix) that adds depth. If you don’t have celery, you can skip it or use bell peppers for a slightly different flavor.

Cheese: Cheddar gives a sharp taste, while mozzarella adds meltiness. Feel free to mix them or use any tasty melting cheese like Gouda or Monterey Jack.

Butter in Dumplings: Cold butter is key to tender dumplings—it melts as they cook creating soft pockets. Unsalted butter is best for control over saltiness.

Milk or Cream: Adding cream or milk to the soup softens acidity and adds smoothness but is optional if you prefer a lighter soup or dairy-free version.

How Can I Make Soft, Fluffy Cheese Dumplings for Tomato Soup?

Getting dumplings just right can seem tricky, but here’s what helps:

• Keep the butter cold and cut it into the flour quickly to create a crumbly texture.
• Mix wet and dry ingredients gently to avoid tough dumplings; the dough should be sticky but scoopable.
• Drop dumplings gently on the simmering soup without stirring after adding them.
• Cover the pot while simmering to trap steam—this makes dumplings puff up tenderly.
• Don’t lift the lid while cooking, or the steam will escape, and dumplings may not cook evenly.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven – perfect for simmering the soup evenly without burning.
• Immersion blender – makes pureeing the soup quick and easy right in the pot.
• Mixing bowls – for combining dumpling ingredients smoothly without mess.
• Wooden spoon or silicone spatula – gentle for mixing and dropping dumplings into the soup.
• Measuring cups and spoons – to keep your ingredient amounts right on track.

Flavor Variations & Add-Ins

• Swap cheddar cheese for Parmesan in dumplings for a nuttier, sharper flavor that melts nicely.
• Add fresh basil or oregano to the soup for an herbal note that brightens the tomato base.
• Stir in roasted red peppers or a pinch of smoked paprika to give the soup a mild smoky depth.
• Mix cooked spinach or finely chopped kale into the dumpling dough for extra color and nutrition.

Tomato Soup with Cheese Dumplings

Ingredients You’ll Need:

For the Tomato Soup:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 (28 oz) can whole peeled tomatoes or 6-7 fresh ripe tomatoes, chopped
• 3 cups vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• Salt and black pepper to taste
• 1/4 cup heavy cream or milk (optional for added creaminess)

For the Cheese Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 2 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/4 cup milk
• 1 large egg
• 1 tablespoon chopped fresh parsley or chives (optional)

How Much Time Will You Need?

This delicious soup takes about 10 minutes to prep, 30 minutes to simmer the tomato soup, and 15 minutes to cook the cheese dumplings. So you’re looking at about 55 minutes total before dinner is ready to enjoy!

Step-by-Step Instructions:

1. Prepare the Tomato Soup:

Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté until the veggies are soft, about 5 to 7 minutes. Stir in the garlic and cook for just 30 seconds until fragrant. Next, add the tomatoes (with their juices if canned), tomato paste, thyme, and sugar. Pour in the broth and stir it all together. Bring the soup to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes, until the vegetables are tender. Use an immersion blender to puree the soup right in the pot until it’s smooth. If you don’t have one, carefully blend in batches then return the soup to the pot. Stir in cream or milk if you like a creamier soup, then season with salt and pepper. Keep the soup warm on low heat as you get the dumplings ready.

2. Make the Cheese Dumplings:

In a bowl, whisk together flour, baking powder, salt, pepper, and garlic powder (if using). Cut in the cold butter with a fork or pastry cutter until the mixture looks crumbly. Stir in the shredded cheese. In another bowl, whisk the milk and egg together. Pour these wet ingredients into the dry mix and gently stir until just combined. Don’t overmix — the dough should be a little sticky but easy to scoop. Fold in fresh parsley or chives if you want a pop of fresh flavor.

3. Cook the Dumplings in the Soup:

Carefully drop spoonfuls of the dumpling dough onto the surface of the simmering soup using two spoons or a small scoop. Cover the pot with a lid and let the dumplings cook for about 15 minutes. They’ll puff up and firm nicely while cooking. Try not to lift the lid too much so the dumplings can steam properly.

4. Serve:

Once your dumplings are fluffy and cooked through, ladle the soup and dumplings into bowls. Add extra fresh herbs on top if you like, and serve with crusty bread or a light salad for a perfect meal.

Can I Use Fresh Tomatoes Instead of Canned?

Yes, fresh ripe tomatoes work great! Just make sure to peel and chop them well. You may need to simmer the soup a bit longer to bring out their full flavor.

Can I Make the Soup and Dumplings Ahead of Time?

You can prepare the tomato soup in advance and refrigerate it for up to 2 days. Add and cook the dumplings fresh before serving for the best texture and flavor.

How Should I Store Leftovers?

Keep leftover soup and dumplings in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to prevent dumplings from becoming too dense.

Can I Substitute the Cheese in the Dumplings?

Absolutely! Cheddar, mozzarella, Parmesan, or any melty cheese works well. Feel free to mix cheeses to suit your taste or to use what you have on hand.