Prepare the Tomato Soup

• Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat.
• Add the diced onion and carrots. Cook for 5–7 minutes, stirring occasionally, until softened.
• Stir in the minced garlic and tomato paste. Cook for another minute until fragrant.
• Add the crushed tomatoes, broth, dried basil, oregano, smoked paprika, sugar, salt, and black pepper.
• Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally.

Blend and Finish the Soup

• Use an immersion blender to blend the soup until smooth, or leave some texture if preferred.
• Stir in the heavy cream and fresh basil.
• Taste and adjust the seasoning. Keep the soup gently simmering over low heat while preparing the dumplings.

Make the Cheddar Bay Dumpling Dough

• In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and dried parsley.
• Cut or rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
• Fold in the shredded cheddar cheese.
• Pour in the buttermilk and stir gently until a soft, slightly sticky dough forms. Avoid overmixing.

Cook the Dumplings

• Make sure the tomato soup is gently simmering, not boiling rapidly.
• Drop spoonfuls of dumpling dough directly onto the surface of the soup, leaving a little space between them.
• Cover the pot with a tight-fitting lid and cook for 15–18 minutes without lifting the lid.
• Check that the dumplings are fluffy and cooked through in the center. If needed, cover and cook for another 2–3 minutes.

Prepare the Garlic Butter Topping

• Mix the melted butter with the garlic powder and dried parsley.
• Brush the warm dumplings with the garlic butter mixture.