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tomato soup with cheese dumplings

A rich, velvety tomato soup simmered with herbs and finished with tender, fluffy ricotta-Parmesan cheese dumplings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, European Fusion
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Tomato Soup
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 3 cups broth vegetable or chicken
  • 1 tsp sugar
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 cup heavy cream optional
Cheese Dumplings
  • 1 cup ricotta cheese
  • 0.5 cup Parmesan cheese, grated
  • 1 egg
  • 0.5 cup flour
  • 0.5 tsp garlic powder
  • 0.5 tsp dried parsley
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Sauté onion in butter and oil until soft.
  2. Add garlic and tomato paste; cook until fragrant.
  3. Add crushed tomatoes, broth, sugar, herbs, salt, and pepper.
  4. Simmer 15–20 minutes; blend if desired.
  5. Stir in heavy cream.
  6. Mix ricotta, Parmesan, egg, flour, and seasonings to form dumpling dough.
  7. Drop small dumplings into simmering soup.
  8. Cook 10–12 minutes until dumplings are tender.
  9. Serve hot with basil and Parmesan garnish.

Notes

Blend soup fully for a silky consistency. Dumplings should remain soft and pillowy.