Tomato Soup:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
2. Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, red pepper flakes (if using), and sugar. Season with salt and black pepper to taste. Bring to a simmer.
3. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally.
4. If desired, stir in heavy cream for a richer soup.

Cheddar Bay Dumplings:

1. While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, salt, and garlic powder.
2. In a separate bowl, combine melted butter and milk. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
3. Gently fold in shredded cheddar cheese and chopped fresh parsley.
4. Drop spoonfuls of dumpling batter into the simmering tomato soup. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid frequently, as this can cause the dumplings to deflate.
5. In a small bowl, combine melted butter and garlic powder for brushing. Brush the tops of the cooked dumplings with the garlic butter mixture.
6. Serve the Hearty Tomato Soup with Cheddar Bay Dumplings immediately. Garnish with extra parsley or cheddar cheese, if desired.