Heat 2 tablespoons of olive oil in a large pot over medium heat.

Sauté one chopped medium yellow onion until it becomes translucent, about 5 minutes.

Add 2 minced garlic cloves and cook for an additional 1 minute until fragrant.

Pour in 6 cups of chopped ripe tomatoes and 4 cups of vegetable broth, stirring well.

Season with salt and pepper to taste, then bring the mixture to a gentle simmer for about 20 minutes.

Use an immersion blender to puree the soup until completely smooth.

Stir in 1 cup of heavy cream and allow to meld for about 5 minutes.

In a bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, a pinch of salt, and 1 cup of shredded Cheddar or Parmesan.

Gradually mix in approximately ½ cup of water until a soft, dough-like consistency is achieved.

Drop spoonfuls of the dumpling mixture into the simmering soup, ensuring they are evenly spaced.

Cover the pot and steam the dumplings for 10-15 minutes, or until they puff up and are cooked through.

Ladle the hot, creamy soup into bowls, ensuring each serving includes a few fluffy dumplings.

Garnish with fresh basil or an extra sprinkle of cheese.