For the Tomato Soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable broth (or chicken broth)
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Optional: pinch of sugar to balance acidity

For the Cheddar Bay Dumplings:

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/2 cup shredded sharp cheddar cheese
• 2/3 cup milk
• 2 tablespoons melted butter (plus more for brushing)