In a large pot, heat two tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the chopped tomatoes and vegetable broth. Season with salt and pepper to taste, and bring to a gentle simmer for 20 minutes.

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

In a bowl, combine flour, baking powder, and a pinch of salt. Add the cheese and mix well.

Gradually add water until achieving non-sticky dough.

Drop spoonfuls of the dumpling dough into the simmering soup, cover, and steam for 10-15 minutes until fluffy.

Serve hot, optionally garnishing with fresh basil or additional cheese.