Step‑by‑Step Instructions

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Add 1 chopped medium onion and sauté for about 5 minutes until translucent.
• Stir in 3 minced garlic cloves and cook for an additional minute.
• Add 2 pounds of chopped ripe tomatoes, 4 cups of vegetable broth, 1 teaspoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
• Stir until well mixed, then bring to a boil.
• Reduce heat and let simmer for 20 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in ½ cup of heavy cream and 2 tablespoons of chopped fresh basil.
• In a medium bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of garlic powder, and ¼ teaspoon of salt.
• Cut in 2 tablespoons of cold, cubed butter until resembling coarse crumbs.
• Gently fold in ½ cup of shredded sharp cheddar cheese, ⅓ cup of milk, and 1 tablespoon of fresh parsley.
• Drop spoonfuls of the dumpling dough into the simmering soup.
• Cover the pot and let cook undisturbed for 10–12 minutes.
• Remove the lid and cook for an additional 2 minutes.
• Ladle the soup into bowls with dumplings and serve immediately.