Best Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

This Best Tomato Soup with Cheddar Bay Dumplings combines a rich, flavorful tomato base with cheesy, fluffy dumplings for a comforting meal. Perfect for a cozy dinner, this soup is both hearty and satisfying.

Ingredients

• 2 tablespoons butter
• 1 chopped sweet onion
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 43.5 ounces canned diced tomatoes, with liquid
• 1 teaspoon sugar
• 3/4 teaspoon coarse salt
• 1/4 teaspoon ground black pepper
• 11-ounce packet cheddar bay biscuit mix
• 2 tablespoons butter

Instructions

1. Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Stir in the chopped sweet onion and cook until translucent. Add the flour and cook, stirring constantly for 1 minute to form a roux.
2. Step 2: Slowly pour in the chicken stock and canned diced tomatoes while stirring. Continue to stir until the mixture is smooth. Bring to a boil, then reduce to a simmer. Season with sugar, salt, and black pepper to taste.
3. Step 3: For a smooth soup, puree the mixture in batches using a blender until smooth. Return the soup to the pot and bring back to a simmer.
4. Step 4: Prepare the cheddar bay biscuit mix according to package directions. Drop spoonfuls of the biscuit batter into the simmering soup until all the batter is used. Cover the pot and cook for 15-20 minutes until the dumplings are cooked through and no longer doughy.
5. Step 5: Melt 2 tablespoons of butter and mix it with the seasoning packet from the biscuit mix. Brush the butter sauce over the tops of the dumplings in the pot. Serve the soup hot with the dumplings.

Tips & Variations

• For a vegetarian option, substitute vegetable broth for chicken stock.
• If you prefer a chunkier soup, skip the pureeing step and serve the soup as is.
• Add fresh basil or oregano for an herby twist.
• Use homemade biscuit dough seasoned with cheddar and garlic powder for a personalized touch.

Storage

Store leftover soup with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The dumplings may soften over time but still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

The recipe uses all-purpose flour and biscuit mix containing gluten. To make it gluten-free, use a gluten-free flour blend for the roux and a gluten-free biscuit mix for the dumplings.

Can I prepare the soup base ahead of time?

Yes, you can prepare the tomato soup base up to 2 days in advance and refrigerate it. Add and cook the dumplings fresh before serving for the best texture.

Best Tomato Soup with Cheddar Bay Dumplings Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

This delightful Best Tomato Soup with Cheddar Bay Dumplings combines a rich, creamy tomato base with soft, flavorful cheddar bay dumplings that cook right in the soup. The dumplings bring a comforting, savory twist to the classic tomato soup, making it a perfect hearty meal for any day.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 chopped sweet onion
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 43.5 ounces canned diced tomatoes, with liquid
• 1 teaspoon sugar
• 3/4 teaspoon coarse salt
• 1/4 teaspoon ground black pepper

Dumplings

• 11-ounce packet cheddar bay biscuit mix
• 2 tablespoons butter (for butter sauce)

Instructions

1. Cook the Base Ingredients: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped sweet onion and cook until translucent, about 5 minutes. Sprinkle in the flour and cook, stirring constantly for 1 minute to form a roux, which will thicken the soup.
2. Add Liquids and Seasonings: Slowly pour in the chicken stock and canned diced tomatoes with their liquid while stirring to avoid lumps. Stir continuously until the mixture is smooth. Bring the soup to a boil, then reduce heat to a simmer. Season with sugar, coarse salt, and ground black pepper to taste.
3. Puree the Soup (Optional): For a smooth texture, divide the soup into two portions and carefully puree each in a blender until smooth. Return the pureed soup to the pot and bring back to a simmer.
4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to package instructions, typically combining the mix with water. Drop spoonfuls of the batter into the simmering soup, spacing them evenly. Cover the pot and cook for 15 to 20 minutes, or until dumplings are cooked through and no longer doughy inside.
5. Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and mix it with the seasoning packet included in the biscuit mix. Brush this butter sauce over the tops of the dumplings still in the pot to add flavor and a glossy finish. Serve the soup hot with dumplings and enjoy this comforting meal.

Notes

• Pureeing the soup is optional; you can leave it chunky if preferred.
• Make sure the dumplings are fully cooked by cutting one open to check for doughiness.
• If you want a vegetarian version, substitute chicken stock with vegetable stock.
• Use low-sodium chicken stock to reduce salt content if desired.

Keywords: tomato soup, cheddar bay dumplings, comfort food, easy soup recipe, homemade soup, biscuit dumplings