Creamy Tomato Basil Soup With Easy Cheese Dumplings Recipe

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Creamy Tomato Basil Soup with Easy Cheese Dumplings

Becky Burgess


I received this recipe from a friend of mine at church. It is so good on a cold day. I added the easy cheese dumplings, something I learned to make in Girl Scouts way back in the 60's! You can make it without the dumplings, but the kid in you will miss them!

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8 to 12 people


30 Min


20 Min


1 pkg
refridgerator biscuit dough
1 lb
cheddar, colby jack, american or cheese of your choice (i use cheddar)
2 can(s)
15 ounce size of tomato soup
1 tsp
dried basil or 1 small bunch of fresh basil
2 can(s)
15 ounce size stewed tomatoes (do not drain)
1 medium
yellow cooking onion chopped finely
2 Tbsp
1 1/2 c
whole milk
1 tsp
1 tsp
1 clove
garlic chopped or 1/2 teaspoon powder
1 Tbsp
olive oil
1 pkg
8 ounces of cream cheese

Directions Step-By-Step

Cut cheese into 20 cubes. Cut biscuits in half. Wrap dough around cheese cubes making sure you seal the edges well. In a 1 quart sauce pan bring 3 cups of water and 1 teaspoon of salt to a roiling boil. Place dumplings in boiling water and cook until they puff up. Drain well. Set aside.
In a large soup pot saute the onion and garlic over low heat until onion is transparent. Chop stewed tomatoes and add to pot. Add rest of ingredients except for cream cheese and dumplings, cover and let simmer for 10 minutes. Cube the cream cheese and add to pot 1/4 at a time whisking after each addition. Turn off heat add stir in dumplings.

About this Recipe

Course/Dish: Cream Soups
Hashtags: #dumplings, #Tomato