Step-by-Step Instructions

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped medium onion and sauté for about 5 minutes until it becomes translucent and fragrant.
• Stir in 3 minced garlic cloves, cooking for an additional minute until the garlic releases its aroma.
• Next, 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 to the pot. Increase heat to high until boiling, then reduce to low and simmer uncovered for 20 minutes.
• Use an immersion blender to puree the soup until smooth, then stir in ½ cup of heavy cream and 2 tablespoons of chopped fresh basil.
• In a mixing 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 2 tablespoons of cold, cubed butter into the flour mixture until it resembles coarse crumbs.
• Stir in ½ cup of shredded sharp cheddar cheese, ⅓ cup of milk, and 1 tablespoon of chopped fresh parsley until just combined.
• Drop spoonfuls of the dumpling dough into the soup, cover, and cook for 10-12 minutes without lifting the lid.
• Remove the lid and let the dumplings cook for an additional 2 minutes.
• Ladle the soup into bowls, ensuring each serving has dumplings. Serve immediately.