In a large pot, heat olive oil and butter over medium heat. Add chopped onion and diced sweet potato, cook for 5–10 minutes until softened.

Stir in minced garlic and ground cinnamon, cooking for an additional minute.

Add torn basil, chopped tomatoes, and chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes.

In a separate bowl, combine breadcrumbs, baking powder, grated cheddar, mustard powder, oregano, beaten egg, and cream cheese. Mix until a stiff dough forms.

Blend the soup until smooth, add sugar, salt, pepper, and single cream.

Drop dumplings into the simmering soup and cook for 10 minutes without stirring.

Serve the soup in bowls with dumplings, garnished with extra basil.