Pulled Back To The Kitchen Table

Okay, so, you know those days when it just looks like the world is extra gloomy and you want something that wraps you up like an old flannel blanket? That's when I make this Tomato Soup with Cheese Dumplings. Honestly, this soup is my time machine to cozy Sunday nights at home, rain bouncing off the windows, and everyone kind of just drifting to the kitchen when they catch a whiff of cheddar. My brother once claimed he could smell this pot of soup from the driveway (he exaggerates). But anyway, here we go:

Why I Keep Coming Back To This Soup

I make this when my brain is fried and I want something homemade that won't make me want to scream halfway through the recipe. My kids sort of hover nearby, sneaking bread before it's officially 'dinner-time' and, look, the cheese dumplings are somehow always gone first. Maybe it's because they're pillowy, or maybe it's just because the soup tastes like it got hugged by a dairy cow. Either way (and yes, sometimes I mess up the dumplings...don't skip the baking powder!) it's the kind of food that hits all the right nostalgic notes. Oh, and sometimes I just make the dumplings on their own as a snack when I can't be bothered with soup. Is that weird?

What Goes In (and What Swaps Are Totally Fine)

2 tablespoon olive oil – I honestly grab whatever oil is closest, sometimes it's rapeseed, and it's still fine.
1 onion, chopped – Red onions work if that's what you have; I won't tell.
2 cloves garlic, minced – Or garlic powder if you've run out. Not the same but it'll do in a pinch.
2 tins (400g each) of chopped tomatoes – San Marzano is ideal, Grandma insisted, but supermarket brand is just fine, really.
2 cups (500ml) vegetable or chicken stock – I've used water and a bouillon cube before; not my proudest moment, but we survived.
1 teaspoon sugar – Sometimes I skip this. Sometimes I add honey instead. Don't @ me.
Salt and pepper – Taste as you go, especially if your stock is salty.
1 big splash (about ¼ cup) of double cream – Single cream is okay, or even a bit of milk if you're desperate.
For the Cheese Dumplings:
1 cup (125g) self-raising flour – I've made my own with baking powder and plain flour. Easier than it sounds, actually.
½ cup (60g) grated mature cheddar – Use mozzarella or gouda if you fancy a change. I once tried stilton – not my finest hour.
50g cold butter, cubed – Margarine works but it’s not the same.
½ teaspoon baking powder (don’t skip this!)
¼ cup milk, maybe a splash more

The Step-By-Step (and the Bits I Fudge)

Soft onions = happy soup. Heat your pot, add the oil, then the onions. Sweat these for about 5 mins — just until everything smells like you want to take a nap in it. Drop in the garlic and let it sizzle for 30 seconds.
Tin time. Chuck in your tomatoes, stock, sugar (or honey, or nothing), salt and pepper. Give a stir, bring to a simmer. Let it do its thing for about 15 minutes, or just until you remember to check it again.
Blend or not? Now, you can puree it if you want silky soup (I use a stick blender because it's fun to zoom around), or you can leave it a bit chunky. Up to you. Some days, I can't be bothered, it still tastes good.
While that bubbles, make your dumplings: Mix flour, baking powder, and a pinch of salt. Rub in the cold butter with your fingertips (or use a cheese grater if you’re feeling clever, learned that here), until it looks crumbly. Stir in cheese, then mix in the milk gently to make a sticky dough. Don’t overwork; it’s finicky like that.
Form and plop. Pinch golf ball-sized lumps of dough, roll super roughly (no need to obsess) and drop into gently simmering soup. This is where I always worry they're not going to hold together, but they always do.
Lid on, 15 mins. Cover and simmer. Don’t peek too much, but give a quick check at 10 mins if you’re paranoid. The dumplings puff up and look a bit goofy but trust me.
Finish line. Stir in your splash of cream, and adjust seasoning. Sneak a taste — just don’t burn your tongue like I do pretty much every other time.

Notes I Wish Someone Had Told Me

The soup can look kind of separate (the cream swirls weird), but once you stir a couple times it comes together. Don't panic.
Once I doubled the recipe and my pot almost overflowed. Bit messy, but more soup isn’t a problem (unless you want to clean your stove...)
If you like super tangy soup, use less cream or a bit of lemon at the end — my Aunt Jean does that and the flavor really pops.
Real talk: stale bread as a topping is great, but torn-up garlic naan is even better, but not essential.

Variations I’ve Tried (Some Worked, Some…Not So Much)

Herb it up: Chopped basil or thyme in the dumpling dough is lovely, like, pro restaurant vibes.
Spicy soup: Pop in a pinch of chili flakes with the garlic for a little extra oomph.
One time I tried making gluten-free dumplings; they just sort of dissolved. Probably user error, but if you crack the code, drop me a line.
I’ve made a vegan version (here’s a great base soup), but vegan cheese dumplings are tricky and I still haven’t loved the texture.

Do You Really Need Special Tools?

Honestly, any deep saucepan with a lid will do the trick. I use my old Le Creuset, but a battered soup pot is grand. If you don’t have a stick blender, a potato masher kind of works (it’ll be chunkier, but good in a rustic way). I’ve even used a regular blender, but make sure your soup cools down or you'll end up cleaning tomato splatter off the ceiling. Ask me how I know.

How To Keep It For Later (If You Can)

Leftovers go in a tub in the fridge, last about 2-3 days — though honestly, in my house it never lasts more than a day! The dumplings are best fresh, but you can microwave them; add a splash of water to keep things from drying out. I wouldn’t freeze the dumplings; the texture takes a nosedive. The soup itself, though? Freezer friendly.

Ways We Serve It (And My Favourite)

My go-to lately is a bowl of soup with the dumplings bobbing along, plus a slab of buttered toast for dipping. Occasionally I’ll dust the top with extra cheese and pop it under the grill – big hit with the kids. My cousin likes it with a dollop of sour cream and some chopped chives. You do you!

Real Lessons I’ve Learned (The Hard Way)

I once tried rushing the dumplings, dropping the dough when the soup was boiling hard — they fell apart and I had cheesy mush. Simmer gently, lid on. Trust me.
If your dumplings aren't puffing up, check your baking powder's not a fossil. Fresh is best.
Taste and season your soup before adding the dumplings. I always forget, then try to sneak around the dumplings with a spoon (never works!).

I Get Asked These All The Time…

Can I make the dumplings ahead of time? Erm, sort of. You can prep the dough and keep it in the fridge for a few hours, but don’t let it dry out. It’s definitely more faff than just mixing as you go.
Can I use passata or fresh tomatoes? Sure, absolutely. Passata will give a smoother soup, fresh tomatoes need longer cooking down. Quite nice in summer, actually.
My dumplings are dense, what gives? Oof, probably overmixing, or not enough baking powder. Or maybe they're just having a bad day. Happens.
Is this okay to reheat? Yep, though dumplings can get a bit stodgy. Add a splash of water and go gentle in the microwave or on the stove. They’re never quite as fluffy, but still good.
Any way to make this less creamy? Totally. Just skip the cream or swap for a little splash of oat milk. I’ve done it, still super tasty.

And — slight digression here — if you need more comfy things to cook when it’s grey outside, I keep a folder of comfort food recipes I’ve cobbled together. But nothing beats this tomato soup when I need a full-on, edible hug. That's just how it is.

Tomato Soup with Cheese Dumplings