Best Tomato Soup with Cheddar Bay Dumplings Recipe

Introduction

This Best Tomato Soup with Cheddar Bay Dumplings combines a rich, creamy tomato base with fluffy, cheesy dumplings for a comforting and satisfying meal. Perfect for chilly days, it brings a delicious twist to classic tomato soup with the addition of savory cheddar bay biscuits.

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 (for butter sauce)

Instructions

1. Step 1: In a large pot, melt 2 tablespoons of 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. Step 2: While stirring, slowly pour in the chicken stock and canned tomatoes with their liquid. 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. Step 3: (Optional) For a smooth texture, divide the soup into two portions and puree each in a blender until smooth. Return the pureed soup to the pot and bring back to a simmer.
4. Step 4: Prepare the cheddar bay biscuit mix according to the package instructions. 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 pot from heat.
5. Step 5: Melt 2 tablespoons of butter and mix it with the seasoning packet from the biscuit mix to create the butter sauce. Drizzle the sauce over the cooked dumplings before serving.

Tips & Variations

• Use vegetable stock instead of chicken stock to make the soup vegetarian-friendly.
• For a spicy kick, add a pinch of cayenne pepper or red pepper flakes when seasoning the soup.
• Add fresh basil or thyme for extra herbal flavor.
• If you prefer a chunkier soup, skip pureeing and leave the diced tomatoes as they are.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent burning. Dumplings may absorb some liquid during storage; add a splash of stock or water when reheating to restore consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free biscuit mix if available. Ensure your biscuit mix does not contain cheese or butter to keep it fully dairy-free.

Can I freeze the tomato soup and dumplings?

The tomato soup freezes well, but the cheddar bay dumplings may change texture after freezing and reheating. For best results, freeze the soup and biscuit mix separately and prepare the dumplings fresh when ready to eat.

Best Tomato Soup with Cheddar Bay Dumplings Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

This rich and comforting tomato soup features a flavorful base of sautéed onions and a smooth tomato broth, topped with fluffy cheddar bay dumplings for a hearty twist. The cheddar bay dumplings are made from a biscuit mix combined with a seasoned butter sauce, creating a delicious and satisfying meal perfect for cozy evenings.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 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

Cheddar Bay Dumplings

• 11-ounce packet cheddar bay biscuit mix
• 2 tablespoons butter

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 it becomes translucent. Stir in 3 tablespoons of all-purpose flour and continue cooking, stirring constantly for 1 minute, to form a roux that will thicken the soup.
2. Add Liquids and Seasonings: Slowly pour in 3 cups of chicken stock and the entire 43.5 ounces of canned diced tomatoes with their liquid while stirring to keep the mixture smooth. Bring the soup to a boil, then reduce the heat to a simmer. Add 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper, adjusting the seasoning to taste.
3. Puree the Soup (Optional): For a smoother texture, divide the soup into two portions and puree each separately in a blender until smooth. Return the pureed soup to the pot and bring it back to a simmer on low heat.
4. Cook the Dumplings: Prepare the cheddar bay biscuit mix according to the package directions, typically by combining it with required liquid (usually milk or water, as per biscuit mix instructions). Drop spoonfuls of the biscuit batter into the simmering soup until all the batter is used. Cover the pot and cook the dumplings for 15-20 minutes, or until they are fully cooked and no longer doughy in the center. Remove the pot from heat afterward.
5. Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and mix it with the seasoning packet provided with the cheddar bay biscuit mix. Drizzle this butter sauce over the cooked dumplings in the soup before serving to add extra flavor and richness.

Notes

• The soup can be pureed or left chunky depending on your preference.
• Ensure the dumplings are fully cooked before serving by checking if they are no longer doughy inside.
• You can substitute chicken stock with vegetable stock for a milder flavor.
• Use low-sodium chicken stock to control sodium levels.
• The cheddar bay biscuit mix typically contains butter-flavored seasoning which enhances the dumpling flavor.

Keywords: tomato soup, cheddar bay dumplings, comfort food, soup with dumplings, easy tomato soup, cheddar biscuits, cozy soup recipe