In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

Add ripe tomatoes and vegetable broth to the pot. Season with salt and pepper. Simmer for 20 minutes.

Use an immersion blender to puree the soup until smooth. Stir in heavy cream and warm through.

In a mixing bowl, whisk together flour, baking powder, salt, and cheese. Slowly add water until a soft dough forms.

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

Serve the soup in bowls, garnished with fresh basil.