Tomato Soup with Mozzarella Dumplings

Tomato Soup with Mozzarella Dumplings
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Try this twist on the classic tomato soup and grilled cheese by swapping out the sandwich for cheesy dumplings cooked in the soup.


  • 1 Tbsp. butter
  • 1 small onion, diced
  • 1 tsp. garlic, minced
  • ½ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • 1 can (28-oz.) crushed tomatoes with basil
  • 4 cups low sodium chicken broth
  • ½ cup half and half
  • ½ cup all-purpose flour
  • ½ cup grated Parmesan cheese
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 Tbsp. butter
  • ¼ cup milk
  • ½ cup shredded mozzarella


  1. In a 4-quart sauce pan over medium heat melt butter; add onions, garlic, salt and pepper. Cook 3-5 minutes until softened and fragrant. Add tomatoes and broth. Bring to a boil, then reduce to a simmer. Cook 15 minutes to combine flavors; add half and half.
  2. Meanwhile combine flour, Parmesan cheese, baking powder and salt in a bowl. Cut in butter. Add milk and mozzarella, stir to combine. Divide dough into 15 rough balls; drop into the soup. Cover and cook 8-10 minutes until dumplings float and are cooked through. Refrigerate leftovers.


If you can’t find tomatoes with basil add 1 teaspoon dried basil with the onions or finish with fresh chopped basil to taste.

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