Recipe Friday: Cheddar Tomato Dumpling Soup

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
2 (14 ounce) cans Italian style diced tomatoes, undrained
2 cups chicken stock
pinch of red pepper flakes
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh basil
1 1/4 cups baking mix
1/2 cup shredded cheddar cheese
1/2 cup milk
1 tablespoon tomato powder

In a 3 quart saute pan, heat oil over medium high heat. Add onion and carrots and saute for five minutes. Stir in garlic and saute an additional minute. Add tomatoes, broth, red pepper flakes, and vinegar. Season to taste with salt and pepper.

Bring to a boil; cover, reduce heat to medium and simmer for 20 minutes, or until all vegetables are tender. (Note: depending on your tastes, you can either leave the soup "chunky" or use blender at this point to puree it until smooth.)

Meanwhile, for the dumplings, combine baking mix and tomato powder. Mix in cheddar cheese. Stir in milk just until moistened.

Drop batter by tablespoonfuls onto simmering tomato soup. Cover and simmer for 20 minutes. To check if it's finished, a toothpick inserted in a dumpling will come out clean.

Garnish with fresh basil & serve.

Substitute pepperjack cheese in the dumplings as a way to "kick it up"... just reduce the milk to 1/3 cup.

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