In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped yellow onion and sauté for about 4-5 minutes until translucent.

Stir in 3 minced garlic cloves and sauté for another minute until fragrant.

Add 4 cups of chopped ripe tomatoes and 4 cups of low-sodium vegetable broth. Season with salt and pepper to taste.

Bring to a gentle simmer and cook for 20 minutes.

Use an immersion blender to puree the soup until smooth. Stir in ½ cup of cream or coconut milk and warm through for an additional 5 minutes.

In a mixing bowl, whisk together 1 cup of flour, 1 tablespoon of baking powder, and a pinch of salt.

Fold in 1 cup of shredded cheddar cheese and 1 tablespoon of chopped fresh herbs. Gradually mix in about ½ cup of water until a soft dough forms.

Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and steam for 10-15 minutes until they are light and fluffy.

Ladle soup into bowls and place the cheese dumplings on top, garnishing with fresh basil or additional cheese if desired.