In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped medium yellow onion and saute until translucent (about 5 minutes). Stir in 2 minced garlic cloves and cook for an additional minute.

Introduce 6 halved ripe tomatoes to the pot along with 4 cups of low-sodium vegetable broth. Season generously with salt and pepper. Bring to a gentle simmer for about 20 minutes until the tomatoes are tender.

Using an immersion blender, carefully puree the soup until smooth. Stir in 1 cup of heavy cream for a rich texture.

In a mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 cup of shredded cheese. Stir in 2 tablespoons of fresh herbs and gradually add water to achieve a soft, non-sticky dough.

Drop spoonfuls of the dumpling mixture into the simmering soup. Cover the pot and let them steam for 10-15 minutes.

Ladle the rich, creamy tomato soup into bowls, ensuring everyone gets their share of dumplings. Garnish with fresh basil leaves or extra cheese if desired.