Cheese Dumpling Tomato Soup

ingredients

• 4 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (14.5 ounce) can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Fresh basil, for garnish (optional)
• 1 1/2 cups all-purpose flour (dumplings)
• 2 teaspoons baking powder (dumplings)
• 1/2 teaspoon salt (dumplings)
• 1/2 teaspoon garlic powder (dumplings)
• 3/4 teaspoon Italian seasoning (dumplings)
• 3/4 cup whole milk (dumplings)
• 1 cup shredded cheddar cheese (dumplings)
• 1/4 cup grated Parmesan cheese (dumplings)

the making of it

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2. Stir in the crushed tomatoes, diced tomatoes, chicken broth, sugar, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
3. While the soup simmers, make the dumplings. In a medium bowl, whisk together flour, baking powder, salt, garlic powder, and Italian seasoning. Stir in the milk until a soft dough forms, then fold in the cheddar cheese and Parmesan cheese.
4. Once the soup has simmered, reduce the heat to medium-low. Using a spoon, drop spoonfuls of the dumpling dough into the simmering soup.
5. Cover and simmer for 15-18 minutes, or until the dumplings are cooked through and no longer doughy.
6. Stir in the heavy cream and Parmesan cheese. Taste and adjust seasoning as needed.
7. Ladle into bowls and garnish with fresh basil and a sprinkle of Parmesan cheese.