Old Fashioned Tomato Dumplings, tender dumplings floating in tomato soup and smothered with cheese, this old family recipe is quick and delicious.
OLD FASHIONED TOMATO DUMPLINGS
I recently shared with you my family’s traditional Tomato Dumpling recipe. As I was making them I thought about how good they would be with cheddar cheese added to the dumplings. Well, I’m just getting around to trying it but wowzers, wow, wow!!! I loved the plain dumplings, but I’m obsessed with these cheesy dumplings.
For the dumplings, I used the same recipe as I do for my chicken and dumplings. They’re very light and fluffy. In fact, they’re so light you don’t want to stir the soup after the dumplings are added because they’ll break apart.
- Self-rising flour.
- V8 juice. I like this.
- Coconut oil. You can substitute any vegetable oil.
- Onion. I don’t particularly like red onions for this recipe.
- Garlic. I prefer fresh whole garlic cloves, minced.
- Bay leaf.
- Beef bouillon. You can also use chicken or vegetable bouillon.
HOW TO MAKE TOMATO DUMPLINGS WITH CHEESE
- In a Dutch oven, melt the coconut oil and add garlic and onion. Cook until the onions are translucent.
- Add the salt, pepper, bay leaves, beef bouillon, water, basil, and tomato juice and bring to a boil.
- Meanwhile, make the dumplings. Cut the shortening into the flour, then mix in the milk and cheese.
- Drop by teaspoonfuls into the low boiling tomato soup.
- Top with cheese, cover, and simmer for 15 minutes.
- Serve hot.
TIPS AND MORE
- I don’t recommend freezing the dumplings, they’re just too delicate.
- If you want to make ahead, you can make the tomato soup, then mix the dumplings and drop them off when you’re almost ready to eat. They don’t take very long to cook.
- You can use any kind of cheese you like.
- You can also use canned tomato sauce or undrained, stewed tomatoes.
While you’re here, check out these soup recipes
- Pasta Meatball Soup Recipe
- Skinny Turkey Meatball Tortellini Soup
- Beefy Tomato Soup Recipe
- Chicken Pot Pie Lasagna Soup Recipe
- Healthy Slow Cooker Tex Mex Chicken Soup
- Hash Brown Slow Cooker Potato Soup
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
OLD FASHIONED TOMATO DUMPLINGS
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- 1 cup self-rising flour
- 2 tablespoons solid vegetable shortening
- 1 cup cheddar cheese grated, divided
- ½ cup + 2 tablespoons whole milk
- 2 tablespoons coconut oil
- 2 cloves garlic minced
- ½ cup onions diced
- 2 medium bay leaves
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon beef bouillon or vegetable bouillon
- ⅓ cup water
- ½ teaspoon dried basil
- 64 ounces V8 juice or Campbell's tomato juice
- 1 tablespoon butter
- Add coconut oil, garlic, and onion to a large pot with sides are at least 4-inches deep. Cook on medium until the onions are translucent. Add the beef bouillon dissolved in water along with the basil, salt, pepper, and bay leaves. Cook for a minute or two.
- Pour in the V8 tomato juice and stir. Bring to a low boil and add the butter. Stir. Reduce the heat slightly to a low boil.
- In a medium bowl, combine flour and Crisco, cut in the shortening with a fork or pastry blender, until lumps are the size of peas. Stir in the milk and ½ cup cheddar with a fork just until all the flour mixture is moistened. Don’t overwork or your dumplings will be tough.
- Using two spoons, drop the dough into the almost bubbly tomato sauce. When all the dumplings are dropped, sprinkle the remaining ½ cup of cheese over the dumplings, cover the pan with the lid and cook on low heat for 15 minutes.
- Don't lift the lid before 15 minutes. Don't stir, the dumplings are delicate.
- To serve, use a large ladle to dip out the dumplings, spoon tomato soup over them.
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