Cheddar Tomato Dumpling Soup

2 C Chopped Peppers (Mixture of Green, Sweet Heat, And A Couple Jalepenos To Taste)

1 Large Onion Chopped

4 T Butter

1/2 C Flour

1 t Salt

2 t Sugar

1 t Pepper

Cut tomatoes in half. Place in skillet with a little bit of water. Sprinkle with sea salt. Cover pan and cook for 10 to 15 minutes until the tomatoes are very soft and squishy.

Transfer tomatoes to a food processor and pulse until desired consistency is reached. Set aside.

Melt 4 T of butter in a pan. Add pepper mixture and onion. Cook until tender. Add flour and stir well until well combined. Stir in tomatoes, sugar, salt and pepper. Bring to a very gentle simmer.

Combine flour, baking powder and salt. Stir in cheddar cheese. Stir in milk just until combined. If the dough is too thick and won't absorb all the flour and a splash or two of milk. Do not over-stir.

Drop dough by spoonfuls into the tomato soup. Cover with a lid and simmer very gently for 20 minutes. Dumplings are done when a toothpick inserted near the center comes out clean.

DO NOT LIFT THE LID WHILE DUMPLINGS ARE SIMMERING!!!