Heat 2 teaspoons olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent.

Add the minced garlic and sauté for one minute while stirring to avoid burning.

Stir in the chopped tomatoes and pour in the vegetable broth. Season with salt and pepper, then bring the mixture to a gentle simmer. Let it cook for about 20 minutes so the tomatoes soften completely.

Turn off the heat and blend the soup using an immersion blender until smooth. If using a regular blender, work carefully in batches.

Return the blended soup to the pot and stir in the heavy cream over low heat.

In a separate bowl, combine the flour, baking powder, shredded cheddar cheese, salt, and optional herbs. Mix until the ingredients are evenly distributed.

Gradually add water, mixing until a soft, sticky dough forms. Add only enough water for the dough to hold together.

Drop small spoonfuls of the dumpling dough directly into the simmering soup. Keep the pieces small, as they expand while cooking.

Cover the pot with a lid and allow the dumplings to steam for 10 to 15 minutes without lifting the lid.

Remove the lid and check that the dumplings are fluffy and cooked through. If they seem dense, cover again briefly.

Serve the soup hot, and garnish with fresh basil or a sprinkle of cheese if desired.