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Heat 2 tsp olive oil in a large pot over medium heat. Sauté the diced onion until translucent; then add minced garlic for an additional minute.
Stir in chopped tomatoes and vegetable broth. Season with salt and pepper; bring to a gentle simmer for about 20 minutes.
Blend the soup until smooth using an immersion blender. Return to heat and stir in heavy cream.
In a bowl, combine flour, baking powder, shredded cheese, salt, and herbs. Gradually add water until a soft dough forms.
Drop spoonfuls of dumpling mixture into the simmering soup. Cover and steam for 10-15 minutes until dumplings are fluffy.
Serve hot, garnished with fresh basil or extra cheese if desired.