Best Tomato Soup With Cheddar Bay Dumplings Recipe
Introduction
This Best Tomato Soup with Cheddar Bay Dumplings offers a comforting and flavorful twist on a classic tomato soup. Creamy, tangy tomato broth meets cheesy, tender dumplings for a cozy meal perfect any day of the year.
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
- Step 1: In a pot, melt 2 tablespoons butter over medium heat and sauté the chopped sweet onion until soft and translucent.
- Step 2: Stir in 3 tablespoons all-purpose flour and cook for 1 minute to form a roux, stirring constantly to avoid lumps.
- Step 3: Gradually add 3 cups chicken stock, then pour in the canned diced tomatoes with their liquid. Stir in 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes to blend flavors.
- Step 4: Prepare the Cheddar Bay dumplings according to the packet instructions, adding the 2 tablespoons butter if directed.
- Step 5: Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook until the dumplings have puffed up and are cooked through, about 15 minutes.
- Step 6: Serve the soup hot, enjoying the cheesy dumplings with each spoonful.
Tips & Variations
- For a vegetarian option, substitute chicken stock with vegetable broth without affecting flavor.
- Add a splash of cream or milk at the end for a richer, creamier tomato soup.
- If you prefer a smoother soup, blend the tomato mixture before adding the dumplings.
- Fresh herbs like basil or thyme can be stirred in just before serving for an herbal boost.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the dumplings from becoming tough. Avoid freezing, as the texture of the dumplings may change after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade biscuit dough instead of a packet mix?
Yes, homemade biscuit dough works well. Just add shredded cheddar cheese and appropriate seasonings to mimic the cheddar bay flavor for best results.
How thick is the soup before adding dumplings?
The soup should be moderately thick but still ladleable. The roux and simmering will thicken the broth enough to support the dumplings while keeping a comforting soup consistency.
PrintBest Tomato Soup With Cheddar Bay Dumplings Recipe
This comforting tomato soup features a rich, flavorful base made from sautéed onions, canned diced tomatoes, and chicken stock, thickened with a roux and sweetened with a touch of sugar. The highlight is the addition of fluffy, cheesy Cheddar Bay biscuit dumplings cooked directly in the soup, adding a satisfying, savory twist to this classic recipe. Perfect for a cozy meal, it’s easy to prepare and deeply satisfying.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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 (for topping dumplings, optional)
Instructions
- Sauté Onion: In a pot, melt 2 tablespoons butter over medium heat, then add the chopped sweet onion. Cook, stirring occasionally, until the onion becomes soft and translucent, which should take about 5 to 7 minutes.
- Make Roux: Sprinkle 3 tablespoons all-purpose flour over the softened onions and stir continuously for about 1 minute to cook off the raw flour flavor and create a roux that will thicken the soup.
- Simmer Soup Base: Gradually pour in 3 cups chicken stock while stirring to prevent lumps. Add the entire 43.5 ounces of canned diced tomatoes with their liquid, 1 teaspoon sugar, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground black pepper. Bring the mixture to a gentle simmer and let it cook uncovered for 20 minutes to develop flavors and slightly thicken.
- Prepare Dumplings: While the soup simmers, prepare the cheddar bay biscuit mix according to the packet’s instructions, typically involving mixing the biscuit mix with water or milk until a dough forms.
- Cook Dumplings in Soup: Drop spoonfuls of the prepared dumpling dough into the simmering soup. Cover the pot and cook for about 15 minutes or until the dumplings are puffed, cooked through, and tender in the center.
- Serve: Optionally, melt 2 tablespoons butter and brush over the dumplings for extra richness. Ladle the soup with dumplings into bowls and serve hot for a warm and comforting meal.
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian-friendly version, but the base recipe is not vegetarian due to the chicken stock.
- Adjust the seasoning to taste if you prefer less salt or sugar.
- Be careful not to over-stir after adding the dumplings to avoid breaking them apart.
- For a smoother soup base, you can blend the soup before adding dumplings, though traditionally, diced tomatoes remain chunky.
- Serve with a side salad or crusty bread for a complete meal.
Keywords: tomato soup, cheddar bay dumplings, comfort food, soup recipe, homemade tomato soup, cheesy dumplings
