Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and sweet potato. Cook for about 5 to 10 minutes until softened.

Add minced garlic and ground cinnamon, cooking for another minute until fragrant.

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

In a mixing bowl, combine dried breadcrumbs, baking powder, grated cheddar, mustard powder, oregano, egg, cream cheese, salt, and pepper. Mix until stiff.

Blend the soup until smooth, then return to low heat and stir in sugar and any additional seasoning.

Gently drop dumpling balls into the simmering soup and cook without stirring for about ten minutes.

Serve the soup in bowls with two dumplings in each, garnishing with extra herbs if desired.