Ingredients
Scale
- 2 cups ripe tomatoes, chopped
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut cream
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent; add garlic and sauté for another minute.
- Add chopped tomatoes and vegetable broth to the pot. Season with salt and pepper; simmer for about 20 minutes.
- Blend the soup until smooth using an immersion blender. Return to heat and stir in coconut cream.
- Combine flour, baking powder, shredded cheese, salt, and optional herbs in a bowl. Gradually add water until a soft dough forms.
- Drop spoonfuls of dumpling mixture into the simmering soup. Cover and steam for 10-15 minutes until fluffy.
- Serve hot, garnished with fresh herbs or extra cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 7g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg