In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Pour in canned tomatoes and broth, stir well and bring to a gentle simmer.

Stir in fresh basil, oregano, salt, and pepper and let simmer for 20 minutes.

In a bowl, combine flour, baking powder, and cheese. Slowly stir in milk until a soft dough forms.

Drop spoonfuls of dough into the simmering soup. Cover and cook for 15-20 minutes until fluffy.

For a creamier texture, blend the soup before adding dumplings.

Ladle soup into bowls and serve hot, optionally with crusty bread for dipping.