Introduction

This best tomato soup with cheddar bay dumplings is a warm, cozy dish perfect for chilly days. The rich tomato base pairs beautifully with cheesy, tender dumplings, making each bite comforting and delicious. It’s an inviting bowl of comfort food you’ll want to make again and again.

Best Tomato Soup with Cheddar Bay Dumplings Recipe - Recipe Image

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 (such as Red Lobster brand)
2 tbsp melted butter (for dumpling topping)

Instructions

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

Tips & Variations

Use low-sodium chicken stock to better control salt levels.
For a vegetarian version, substitute vegetable stock and choose a vegetarian-friendly biscuit mix.
Adding a splash of heavy cream before adding dumplings creates a richer soup.
If you can’t find cheddar bay biscuit mix, regular biscuit dough with shredded cheddar and garlic powder works well too.

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. Dumplings may soften over time but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, use a dairy-free butter substitute and choose a dairy-free biscuit mix or make your own dumplings without cheese to keep it dairy-free.

Can I freeze this soup with dumplings?

It’s best to freeze the soup and dumplings separately, as dumplings can become mushy after freezing. Reheat the soup and prepare fresh dumplings when ready to serve.

Best Tomato Soup with Cheddar Bay Dumplings Recipe

Print Recipe

★★★★★

4.4 from 120 reviews

This rich and comforting Tomato Soup with Cheddar Bay Dumplings combines a flavorful tomato base with cheesy, fluffy dumplings inspired by the famous Red Lobster biscuits. Perfect for chilly days, this dish offers a cozy and hearty bowl that’s easy to prepare and sure to satisfy your cravings.

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

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 (Red Lobster brand recommended)

For the Dumpling Topping:

2 tbsp butter (melted for brushing)

Instructions

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, stirring occasionally. Sprinkle in 3 tablespoons of all-purpose flour and cook while stirring continuously for about 1 minute to create a roux that will help thicken the soup.
Add Liquids and Seasonings: Slowly pour in 3 cups of chicken stock and the entire 43.5 oz can of diced tomatoes with their juice, stirring constantly to maintain a smooth mixture. Bring the mixture to a boil, then reduce the heat to a simmer. Season with 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper to taste.
Puree the Soup (Optional): For a smooth texture, carefully 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 gentle simmer to heat through.
Cook the Dumplings: Prepare the cheddar bay biscuit mix according to the package instructions. Drop spoonfuls of the dumpling batter into the simmering tomato soup, spacing them evenly. Cover the pot with a lid and allow the dumplings to cook for 15-20 minutes without lifting the lid, until they are cooked through and no longer doughy.
Prepare Butter Sauce and Serve: Melt 2 tablespoons of butter and mix it with the seasoning packet that comes with the cheddar bay biscuit mix. Using a brush, spread this butter mixture evenly over the tops of the cooked dumplings directly in the pot. Serve the hot soup with cheddar bay dumplings immediately and enjoy the cheesy, comforting flavors.

Notes

The pureeing step is optional and can be skipped if you prefer a chunkier soup texture.
Do not remove the lid while the dumplings are cooking to ensure they steam properly and cook evenly.
Using canned diced tomatoes with juice adds depth of flavor and reduces prep time.
For a vegetarian variation, substitute chicken stock with vegetable stock.
The Red Lobster cheddar bay biscuit mix is recommended for authentic flavor but any similar mix can be used.

Keywords: tomato soup, cheddar bay dumplings, comfort food, cheesy dumplings, cozy soup, Red Lobster biscuits, easy soup recipe