Best Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

This Best Tomato Soup with Cheddar Bay Dumplings combines a rich, savory tomato base with fluffy, cheesy dumplings for a comforting meal. It’s perfect for cozy evenings when you crave something warm and satisfying.

Ingredients

• 43.5 oz canned diced tomatoes (undrained)
• 1/4 tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 chopped sweet onion
• 3 cups chicken stock
• 1 tsp sugar
• 2 tbsp butter
• 3/4 tsp coarse salt (such as Diamond Crystal kosher salt)
• 1 (11 oz) packet cheddar bay biscuit mix (for dumplings)
• 2 tbsp butter (melted for brushing dumplings)

Instructions

1. Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent. Stir in the flour and cook, stirring constantly for 1 minute to form a roux.
2. Step 2: Slowly pour in the chicken stock and canned tomatoes while stirring. Bring the mixture to a boil, then reduce heat to simmer. Season with sugar, salt, and black pepper to taste.
3. Step 3: (Optional) For a smooth soup, divide into portions and puree in a blender until smooth. Return to the pot and bring back to a simmer.
4. Step 4: Prepare the biscuit mix according to package instructions. Drop spoonfuls of batter into the simmering soup. Cover and cook for 15–20 minutes until dumplings are cooked through and no longer doughy. Remove pot from heat.
5. Step 5: Melt 2 tablespoons of butter and mix with the seasoning packet from the biscuit mix. Brush this over the tops of the dumplings in the pot. Serve hot and enjoy.

Tips & Variations

• Use a blender or immersion blender to puree the soup for a smooth texture or leave it chunky for a rustic feel.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• Add fresh basil or thyme to the soup for an herbal twist.
• Serve with a side salad or crusty bread for a fuller meal.

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 to prevent the dumplings from becoming tough. Avoid freezing, as dumplings may lose texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the soup without the dumplings?

Yes, you can enjoy the tomato soup by itself or add your own choice of garnishes like croutons or shredded cheese.

What can I use if I don’t have cheddar bay biscuit mix?

You can make your own biscuit dough with cheddar cheese and herbs or use any savory biscuit or dumpling mix you like.

Best Tomato Soup with Cheddar Bay Dumplings Recipe

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★★★★★

4.9 from 61 reviews

This comforting recipe combines a rich, flavorful tomato soup with savory cheddar bay dumplings for a delicious and hearty meal. The soup is made from diced tomatoes, chicken stock, and seasoned with black pepper, sugar, and salt, while the dumplings are tender and cheesy, made from a cheddar bay biscuit mix and topped with a buttery seasoned glaze. Perfect for cozy days when you want warm, satisfying flavors.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 43.5 oz canned diced tomatoes (undrained)
• 1/4 tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 chopped sweet onion
• 3 cups chicken stock
• 1 tsp sugar
• 2 tbsp butter
• 3/4 tsp coarse salt (such as Diamond Crystal kosher salt)

For the Cheddar Bay Dumplings:

• 1 (11 oz) packet cheddar bay biscuit mix (e.g., Red Lobster brand)

For the Dumpling Topping:

• 2 tbsp butter (melted for easy brushing)

Instructions

1. Cook the Base Ingredients: In a large pot, melt the butter over medium heat. Stir in the chopped onion and cook until the onion is translucent. Add the flour and cook, stirring constantly for 1 minute to form a roux.
2. Add Liquids and Seasonings: While stirring, slowly pour in the chicken broth and canned diced tomatoes with their juice. Continue stirring until the mixture is smooth. Bring the mixture to a boil, then reduce the heat to a simmer. Season with sugar, salt, and black pepper to taste.
3. Puree the Soup (Optional): For a smoother consistency, divide the soup into two portions and puree each separately 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 the package directions. Drop spoonfuls of the biscuit batter into the simmering soup until all batter is used. Cover the pot and cook for 15-20 minutes or until the dumplings are cooked through and no longer doughy. Remove the pot from heat.
5. Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and mix with the seasoning packet from the biscuit mix. Brush this butter sauce over the tops of the dumplings in the pot. Serve the hot soup with dumplings immediately and enjoy.

Notes

• The pureeing step is optional and can be skipped if you prefer a chunkier tomato soup.
• Use canned diced tomatoes with their juice for maximum flavor and soup body.
• You can substitute chicken stock with vegetable stock for a vegetarian version, but note cheddar bay biscuit mix may contain animal-derived ingredients.
• Covering the pot tightly while dumplings cook ensures they steam properly and cook through.
• Brushing the butter sauce on dumplings adds a flavorful, glossy finish and extra moisture.

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