In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and diced sweet potato, sautéing for about 5-10 minutes until they soften and the onion becomes translucent.

Stir in 2 minced garlic cloves and a pinch of ground cinnamon, cooking for 1 minute until the mixture becomes aromatic.

Add 2 cans of chopped tomatoes and 4 cups of chicken or vegetable stock. Toss in fresh basil and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 20 minutes.

After simmering, use an immersion blender to puree the soup until smooth and adjust seasoning with sugar, salt, pepper, and single cream if desired.

In a separate bowl, combine 1 cup of dried breadcrumbs, 1 tablespoon of baking powder, 1 cup of grated mature cheddar, and 1 teaspoon each of mustard powder and dried oregano.

In another bowl, mix 1 large egg and 4 oz of cream cheese, then fold into the dry ingredients until a stiff mixture forms. Shape into 8 dumpling balls.

Gently drop the dumplings into the simmering soup, allow them to cook undisturbed for about 10 minutes.

Ladle the soup into bowls, ensuring each has two cheese dumplings floating on top. Serve hot.